Product Description
PURPOSE
WHAT IS IT?
The Ghost pepper, is an interspecific hybrid of chili peppers cultivated in India. It’s an insanely spicy a hybrid of Capsicum chinense and Capsicum frutescens. In 2007, Guinness World Records certified that the Ghost pepper was one of the world’s hottest chili pepper, 400 times hotter than Tabasco sauce.
EXPERIENCE
Perhaps, the mind numbing heat level in this pepper detracts from people noticing the subtle fruit flavors of ghost peppers, however, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes.
CAUTION
This is one of the world’s hottest chile peppers. Handle with extreme care. Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes.
CULINARY GEOGRAPHY
Ghost peppers originated in India and grow in the Nepal Mountains in India. For culinary use, ghost peppers are not used on a regular basis and certainly not on their own, due to their intensity of heat. They’ve gained popularity on social media platforms where people challenge other to ghost pepper eating contests.
TRADITIONAL USES
- Guacamole
- Tacos
- Added to hot sauces
- Salsa
IMPROVISATIONAL ‘RIFFS’
- Steep one whole pepper in large batches of chili or stew, then remove before serving
- Infuse honey with a single pepper for aggressive hot honey
- Add whole to pickle brine for delayed heat bloom
THE BACKSTORY
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
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