The Bhut Jolokia aka the Naga Viper aka The Ghost pepper is one of the hottest peppers in the world, and is a firm fixture in ultra-hot hot sauces and spicy food eating contests. The way it obtained its moniker “Ghost” has several theories. Some say that it is because the intense heat just seems to appear and then linger, like a ghost. Others have speculated that the Assamese word ´Bhut´ (the name of a region) sounds exactly the same as the word for ghost. I think it’s because after consuming it you’ll think you have died and returned as a spectre.
Where does the Ghost pepper come from?
The Ghost pepper has its origins in the northeastern region of India, particularly in the states of Assam, Nagaland, and Manipur. In these areas, the farmer’s have perfected the cultivation techniques of this chilli, allowing its exceptional qualities of heat and flavour to fully develop. Over time, the Ghost pepper has gained worldwide notoriety, becoming popular with chilli heads all over the world.
Red and green Ghost peppers
What is it used for?
The Bhut Jolokia has been cultivated and used in local culinary dishes for centuries, adding a real kick to local dishes. In addition to its culinary use, the Ghost Pepper has also held a place in traditional Indian medicine, where it is used to treat various ailments. Presumably a dodgy belly wasn’t one. Due to its fierce spice levels, farmers often smear the pepper on fences to keep wild elephants at a safe distance. It is even used by the Indian army in their grenades as crowd control and was famously used in 2015 to flush out terrorists from a cave. And no they didn’t use a family bucket of KFC as bait.
How spicy is the Ghost Pepper?
The Ghost Pepper is famous for its extreme spiciness, ranking among the hottest peppers on the planet. On the Scoville scale, which measures the spiciness of peppers, the Ghost Pepper registers between 850,000 and 1,100,000 Scoville units. This intensity places it in the extreme heat category, surpassed only by a select few such as the Carolina Reaper Pepper X and Moruga Scorpion.
Consuming Ghost Pepper is not for those with a weak heart, or a weak digestive system, because this can leave your inside in the same state as piñata. Its spiciness is so intense that it is recommended that you consume it with caution. The effects can be immediate and long-lasting, causing a burning sensation that can last for several minutes or even hours. I can attest to this as after eating one it felt like I had smoked a solar flare and had to mainline greek yoghurt until my body returned to normality.
What types of Ghost Pepper sauces exist?
There are various sauces on the market that incorporate the characteristic heat of the Ghost Pepper. These sauces vary in their composition and level of spiciness, depending on the amount of Bhut Jolokia used. Some of the most popular include mixes with exotic fruits, special vinegars, and spices that enhance the flavour of the chilli without overshadowing it.
One of the standout sauces is TheSauceMan’s Ghost Mango Hot Sauce. This sauce combines the intensity of the Ghost Pepper with the sweetness of mango, creating a perfect balance between flavour and heat. Ideal for those looking for a unique and tasty spicy experience.
For those interested in exploring more about these sauces, they can visit TheSauceMan.es and discover the variety of options available.