Product Description
PURPOSE
WHAT IS IT?
If pain is your thing, then the ghost pepper, at 1,041,427 SHU, one of the hottest peppers in the world, may be something that you want to create with. The powder is used, amongst other things, to make:
- Hot sauces with names that suggest death, the devil, and fire emitting from body parts;
- Spice rubs with names that suggest death, the devil, and fire emitting from body parts;
- Military-grade pepper spray.
For culinary use, ghost peppers are used in the smallest of amounts, due to their intensity of heat. The powder, from stripping and seeding a dried pod, has more control than the dried, which uses the whole pod, and is pedal-to-the-medal hot!
Why would you want this insanely pungent pepper in your kitchen? Good question! Read on!
EXPERIENCE
Heat. Heat. More heat. This chile was bred to purify pungency to a painful point. Used in extremely small amounts, the mind numbing pungency of this pepper doesn’t always overwhelm the subtle fruit notes of ghost peppers.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Hot sauces/salsas;
- Dry rubs;
- Pepper salts;
- Pepper sugars.
IMPROVISATIONAL ‘RIFFS’
- Russian Roulette Shrimp - Six colossal shrimp (3-10) with Old Bay. One has a tiny sprinkle of ghost pepper mixed in. Which one?
- Tamarind Spirit Ribs - The fruity flavor of dried tamarind rub materializes with a ghostly kick of heat with the sweet.
- Hunan ghost pepper squid - The spirit of the ghost’s vibration is felt in a salt and pepper squid with a second pepper surprise.
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As one of the world’s hottest chile peppers, the powder, particularly, needs to be handled with extreme care.
- Use protective goggles, a mask, and gloves AT ALL TIMES while handling;
- Use extremely small amounts! It is 130x more powerful than a mild chile pepper;
- Prep bowls should be glass or metal. Avoid using any permeable surfaces, like wood, or composite kitchen boards, as the capsaicin, embedded in the material, can render it unusable for any other purpose for a long time;
- Do not cook ghost chili powder into a recipe, until the finish. The essential oils of a chile are amplified by any fats present, which spreads the capsaicin. It can render a dish inedible;
- If you store foods that were cooked with ghost chili, be aware that the heat will intensify as the oils and fats permeate the other ingredients of the dish greatly intensifying whatever heat tolerance that you seasoned it to while fresh.
- If working on a large batch recipe, like hot sauce, turn off mixers, or heat before adding. Wet it down, or blend carefully into a dry mix, to keep it from becoming airborne;
- Wash all surfaces with an anti-grease dishwashing liquid, like America’s Dawn, or conventional soap, salt, and lemon juice. All protective gear should be worn whilst washing;
- Capsaicin can remain on your skin for hours. What to do if this happens:
- Topically, on external skin NOT in areas around the nose, and mouth, Dawn, mixed with a bit of kosher salt, or milk, on cotton ball, dabbed over the affected area. If you have none of that, a coarse/kosher salt scrub on wetted skin can be rubbed on the affected area to help draw out the heat.
- For areas around eyes, nose, and mouth, a 6%-9% salt solution in water, or milk, dabbed on the eye
- 6%-9% salt solution in water, or milk, for the mouth. Rinse and spit.
- 6%-9% salt solution in water, sprayed, or flushed, into the nose, can help. Salt, in low concentration, is a fluid exchanger that helps draw out the capsaicin lodged in mucus membranes.
THE BACKSTORY
In 2007, Guinness World Book of Records certified that the Ghost pepper was one of the world’s hottest chili peppers.
Ghost pepper has been made into military grade smoke bombs. The Indian government has used ghost pepper chili grenades as a way to safely immobilize terrorists and other criminal suspects. The bomb’s smoke creates a near-automatic chili burning experience which forces people out of buildings and hide-outs.
AKA
- English: Ghost chili pepper (powder)
- Spanish: Chile fantasma (en polvo) / Bhut Jolokia (en polvo)
- French: Piment fantôme (en poudre) / Bhut Jolokia (en poudre)
- Portuguese: Pimenta fantasma (em pó) / Bhut Jolokia (em pó)
- Italian: Peperoncino fantasma (in polvere) / Bhut Jolokia (in polvere)
- German: Ghost-Chili (Pulver) / Bhut Jolokia (Pulver)
- Dutch: Ghost chili (poeder) / Bhut Jolokia (poeder)
- Swedish: Ghost chili (pulver) / Bhut Jolokia (pulver)
- Norwegian: Ghost chili (pulver) / Bhut Jolokia (pulver)
- Danish: Ghost chili (pulver) / Bhut Jolokia (pulver)
- Finnish: Ghost chili (jauhe) / Bhut Jolokia (jauhe)
- Polish: Papryczka ghost (w proszku) / Bhut Jolokia (w proszku)
- Czech: Ghost chilli (prášek) / Bhut Jolokia (prášek)
- Slovak: Ghost chilli (prášok) / Bhut Jolokia (prášok)
- Hungarian: Ghost chili (por) / Bhut Jolokia (por)
- Romanian: Ardei iute ghost (pudră) / Bhut Jolokia (pudră)
- Bulgarian: Призрачен лют пипер (на прах) / Бхут джолокия (на прах)
- Greek: Πιπεριά ghost (σε σκόνη) / Bhut Jolokia (σε σκόνη)
- Russian: Перец чили «Призрак» (порошок) / Бхут джолокия (порошок)
- Ukrainian: Перець чилі «Привид» (порошок) / Бхут джолокія (порошок)
- Serbian / Croatian / Bosnian: Ghost čili (u prahu) / Bhut Jolokia (u prahu)
- Slovenian: Ghost čili (v prahu) / Bhut Jolokia (v prahu)
- Turkish: Hayalet biber (toz) / Bhut Jolokia (toz)
- Arabic: فلفل الشبح (بودرة) / بوت جولوكيا (بودرة)
- Hebrew: פלפל רפאים (אבקה) / בהוט ג’ולוקיה (אבקה)
- Persian (Farsi): پودر فلفل روح (Bhut Jolokia)
- Hindi: भूत जोलोकिया पाउडर
- Bengali: ভূত জোলোকিয়া গুঁড়ো
- Assamese: ভূত জলকীয়া গুঁড়া
- Urdu: بھوت جولوکیا پاؤڈر
- Tamil: கோஸ்ட் சில்லி பொடி / பூட் ஜொலோகியா பொடி
- Thai: ผงพริกโกสต์ / ผงบุตโจโลเกีย
- Vietnamese: Bột ớt ma / Bột Bhut Jolokia
- Indonesian: Bubuk cabai ghost / Bubuk Bhut Jolokia
- Malay: Serbuk cili ghost / Serbuk Bhut Jolokia
- Chinese (Simplified): 鬼椒粉 / 断魂椒粉（Bhut Jolokia）
- Chinese (Traditional): 鬼椒粉 / 斷魂椒粉（Bhut Jolokia）
- Japanese: ゴーストチリパウダー / ブート・ジョロキアパウダー
- Korean: 고스트 칠리 가루 / 부트 졸로키아 가루
- Swahili: Unga wa pilipili ghost / Bhut Jolokia
- Amharic: ጎስት ቺሊ ፓውደር / ቡት ጆሎኪያ ፓውደር
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