Bhut Jolokia / Ghost Chili
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Ghostly peppers that scared the world! Devilish Spices Lurking in Northeast India
Description
A super-spicy spice once Guinness-certified as the 'world's hottest chili', boasting heat several times that of habanero. Hellish pain attacks right after a fruity aroma.
Classification: For Bizarre Food Lovers/Maniacs,Whole Spice,Super Spicy
Shops selling Bhut Jolokia / Ghost Chili
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bhut Jolokia(Dried or raw chili)
Instructions
- Since it's extremely dangerous, invariably wear rubber gloves and a mask (or ventilate) when cooking.
- Tear just a tiny fragment (using a whole one is dangerous) of dried Bhut Jolokia, add to Northeast Indian meat dishes (Naga Pork etc.) or chutneys.
- Simmering spreads intense heat and simultaneously this chili's unique 'sweet, fruity aroma like passion fruit' throughout the dish.
Learn more Substitutes, pairings, tips
Key spices
Bhut Jolokia
Substitutes at Japanese supermarkets
Habanero or Carolina Reaper (as super-spicy chilies)
Pairing
Naga Pork (Smoked meat stew), Super-spicy chutneys
Trivia
[Hardcore] 'Bhut' means ghost. Not just a super-spicy spice for punishment games, but a daily condiment for Northeast Indians. The surprisingly glamorous aroma behind the heat possesses addictiveness that makes regular chilies unsatisfying once experienced.
Eating tips & etiquette
[Unique Eating] Drip just a few drops of an intense pickle (Achar) pickling raw Jolokia with only mustard oil and salt onto rice, eating like ascetic training while shedding sweat and tears!
Allergen
None