Ghost Peppers

Ghost pepper, originally known as Bhut Jolokia, is one of the hottest peppers ever to hit the chili world. Once hailed as the hottest chili by the Guinness Book, ghost pepper is a force to be reckoned with in terms of stinging spice enthusiasts and daredevil newbies alike, and so it’s no wonder why more people are considering growing them in their own backyard.

Wicked Tickle Bhut Kisser. 100% Ghost Pepper Hot Sauce, Naga Bhut Jolokia sauce Starting at  US $9.99

2 OZ. 100% PURE BHUT JOLOKIA GHOST PEPPER POWDER Starting at  US $16.50

4 OZ. 100% PURE BHUT JOLOKIA GHOST PEPPER POWDER Starting at  US $26.99

~30ea Bhut Jolokias GHOST PEPPER PODS FRESH DRIED and VACUUM PACKED ** Starting at  US $12.00

Snuggles Hugging Salt & Pepper Set by Yong - GHOST like figures! Starting at  US $10.00

(1) Bhut Jolokia Ghost Pepper Smoked Pod ~Free S&H~ Starting at  US $2.99

New Mexico State University Chili Pepper Institute and numerous seasoned growers claim that ghost pepper is far too delicate to grow, and any newbie, daring enough to cultivate it, might be in for a huge disappointment. Working the seeds alone is a tedious process that only growers endowed with patience may be able to withstand the long haul.  Imagine 36 days of constant watch and consistently keeping the soil, where the seeds are immersed, moist in a temperature ranging between 80 and 90 degrees Fahrenheit, and only then those precious seeds will start to germinate. Once the seeds are ready for planting, have them soaked in water for 24 hours first, or in bleach solution for 20 minutes if you have grown impatient after the 36-day-waiting-to-germinate period. With bleach solution, be reminded to mix three parts bleach to two parts water. Make sure the bleach has no fragrance or sodium hydroxide added to it.    Read the rest of this entry »

We've been hearing rumors that ghost peppers are hot enough to burn through paint.

Well a rumor wasn't enough for us to believe it so we decided to test it out for ourselves!

The Guinness Book of World Records hailed Naga Viper as the hottest chili on earth with 1,382,118 Scoville units, over 300 points stronger than the Bhut Jolokia pepper (ghost pepper). Cultivated in Cumbria, England by farmer and pub owner Gerald Fowler of The Chili Pepper Company, Naga Viper is a three-way hybrid that springs up from Naga Jolokia, Naga Morich and the Trinidad Scorpion - three of the spiciest peppers know to man.

This spice concoction is a ghost pepper look-alike, and was first incorporated in a chili-based curry cooked up by Fowler. Interestingly, along with that curry is a waiver that people have to sign before trying the dish out, an apparent caution necessitated by the fact that this viper shows affinity to 500 jalapeno peppers all at once, and is, therefore, painful to eat. A scalding ordeal on the tongue and a gastronomic pandemonium inside the stomach await anyone daring enough to ingest it.

Obviously, not everyone can handle the intense taste of the Naga Viper pepper. Those contemplating of trying it should wise up and test out the waters first. Try the ghost pepper before going up a notch. If a ghost pepper is already too much for you, then you should probably think twice about trying the Naga Viper.

Naga Viper may seem impossible to eat, but it won’t be long until more recipes are developed once chefs all over the world get a taste of this viper pepper.

We've been getting a lot of questions and private messages asking where to buy Ghost Peppers and we tell everyone the same thing, eBay.  Below is a list of the best deals on Ghost Peppers currently for sale at eBay.  We have no affiliation to the sellers of the below products!

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If you are someone who wants things sizzling hot, then you must be thrilled with the knowledge that your food can be made hotter than ever by Bhut Jolokia Pepper. Indeed, it sounds foreign because it's a native of India. Bhut Jolokia, also known for its more popular name of Ghost Pepper, was officially hailed as the hottest pepper in the world by the Guinness Book of World Records. Yes, it is even hotter than the former holder of the crown, the Red Savina. In fact, it is even two times spicier than the Red Savina. The thrill of getting hold of the hottest pepper in the world made way for the ever growing demand for ghost pepper seeds. A lot of people are looking to grow their own ghost pepper plant but they are having some difficulty searching where to buy ghost pepper seeds. This article aims to guide you and others who wish to plant ghost peppers and where to get the most coveted ghost pepper seeds.

WHY GROW YOUR OWN GHOST PEPPER PLANT?

You might be wondering why you should still bother getting ghost pepper seeds when you can actually buy the fruit itself or its dried version from the market or different sellers. However, you should realize that the demand for ghost pepper is continually growing and you might end up not finding some when you need it. You may also find that this particular pepper does not come cheap. Because of the rising demand, it should be expected that its price tag would spell gold. Thus, if you are a genuine spice enthusiast, then you should better invest on ghost pepper seeds.

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If you are like me you are a little unsure about all these different hot sauces out there and especially the ghost pepper sauces. You have no idea if it's going to burn your mouth or create the best flavor and when I recently saw this Bhut Jolikia Ghost Chili Pepper Powder for sale in a 2 pound bag I went crazy. It's more than enough to feed a country but is a great buy especially if you split it up with a friend or give it out as stalking stuffer.

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We can't stress enough that eating a ghost pepper or even a small piece of a ghost pepper can be dangerous.  Depending on your experience with hot and spicy food you might even need to have your stomach pumped.  The ghost pepper is painful, long-lasting, and unlike anything you've tried before.

Don't believe us, just watch this video. To see the latest Ghost Pepper Videos bookmark this page.

Since the media hyped the existence of ghost peppers, a lot of people grew curious about its taste, effect and usage in home cooking. For those of you who are not aware of ghost peppers, they are the hottest chilis on Earth hailing from the rural regions of India. They are over 5-10 times as hot as the habanero with the Scoville unit count of over a million. With its heavily powerful spiciness, are we ready to place ghost peppers in our spice racks as a daily cooking aid?

Despite of its notorious heat, ghost peppers are widely used in restaurants and by chili lovers worldwide. In the western market, fresh ghost pepper pods are hard, if not impossible to find, that’s why consumers are opting to purchase their pods online or from a local grower. Those who have handled ghost peppers before are aware of its effects on the skin, that’s why anyone who wishes to cook with these peppers is required to wear protective gloves as a precaution. Ghost peppers are used mainly in recipes with heavy usage of sauce in it, like Buffalo hot wings or in stews. Other culinary daredevils infuse ghost peppers in cheeses and other dairy products—a combination that makes sense since dairy products are very effective in cooling down the hotness in the mouth. Some food radicals even try making ice cream with ghost peppers in it, and alcoholic drinks to mimic the spicy cocktail effect of existing ones such as the Cabo Wabo Tequila and the Habanero Martini. Since ghost peppers are far too spicy for anyone to ingest, it might still not be a mainstay in our usual ingredient palette. However, beneath the intense heat, ghost peppers are said to be extremely tasty and well-refined, that’s why curious minds still go for it. The trick is to hydrate the peppers before doing anything with them; it preserves the genuine flavor under the spiciness.

Those who have tried ghost peppers say that the feeling is similar to ingesting pepper spray and scorching volcanic rocks, some say that once a ghost pepper lies on the tongue, a mushrooming cloud of pressure will try to escape the head through the scalp because of so much heat. With all of these descriptions and effects, it is safe to say that ghost peppers will remain a variety that will only be devoured by brave souls and fearless eaters.

Ghost Pepper Salsa
½ ounce stemmed, dried bhut jolokia (ghost pepper) chilies
2 cloves garlic
1 tablespoon white vinegar
15 ounces tomatoes with juice
Salt
In a bowl, add dried chilies and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water and then add garlic and vinegar; puree. In a bowl, add chili puree to tomatoes and combine.
Yield: 2½ cups.

products!

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India’s Bhut Jolokia, or more commonly known as Ghost Pepper, is the world record holder for the hottest chili on Earth. It is pretty hard to acquire in the United States and usually, these peppers are imported from India. When these peppers reach our specialty markets, they have been already watered down, or dried up to reduce the spiciness of over a million Scoville units. Although some say that a pinch of this pepper on a dish will barely make it edible, gastronomic daredevils are still concocting ghost pepper recipes to give everyone the Jolokia experience. Here are some examples:

1. Mango Jolokia Sauce

For this, you’ll need olive oil, 4 peeled mangoes, 1 chopped onion, 1 dried ghost pepper pod, lime juice, tomato paste, sugar, salt and pepper. Heat the oil in a pan, and then add the mangoes, onions and the ghost pepper pod. Stir until the onions become translucent, and then add the remaining ingredients, stirring often in 30 minutes. Pour the contents in a blender until smooth and free from lumps. Chill the sauce before serving.

2. Ghost Pepper Buffalo Wings

For this ghost pepper recipe, you can make your own chicken breading because the ghost pepper is utilized in the coating sauce. You’ll need a Ghost Pepper ready-made hot sauce, and butter and heat it in a pan. You can also use ground jolokia and mix it with soy, sugar in absence of a hot sauce. When the chicken wings are done and fried, toss them into a bowl with the ghost pepper sauce.

3. Nuclear Jolokia Crackers and Dip

You’ll need ranch dressing, chopped onions and garlic, ground ghost pepper and lemon pepper. Mix all ingredients in a bowl until the dipping sauce is smooth. Add crackers on the side and have an intensely inviting bar snack!

The stinging feeling of direct contact with ghost peppers is akin to being pepper sprayed for 10 seconds. Before experimenting with these ghost pepper recipes, make sure you wear gloves or an eye mask to avoid getting irritations.