Recently named by Guiness Book of Records as the “Hottest Chili in the Word”, India’s Bhut Jolokia chili pepper or more commonly known as Ghost Peppers, have been recently pumping up the curiosities of many because of its uncontainable zing that reaches up to 300 times the hotness of a jalapeno.
One ghost pepper has a soaring amount of 1,001,304 Scoville units (the system used to measure the hotness of chili peppers by determining its Capsaicin content) compared to the usual 5,000 – 8,000 units of a very hot jalapeno. The farmers in Assam State where the chili is mainly grown say that the pepper is so hot that it’s almost a preview of how death feels once a person eats it. It is said that even the tiniest bit could make a dish impossible to eat. It also grows in other rural regions of India such as Nagaland and Manipur, and in Sri Lanka where it is called the “cobra chili” because of the stinging, almost poisonous feeling one gets when ingested. Before it was sensationalized in the Western media, the Bhut Jolokia is often used to cure stomach ailments, or to immune oneself from the scorching weather by eating it and making the body temperature rise. Those who have tried it claim that eating ghost peppers is like drinking a glass full of acid and razor blades, mixed with the overpowering hotness of a thousand jalapenos.
Because ghost peppers are impossible to digest on its own, the ones brought to the market are watered down to reduce the hotness.
Ghost Peppers are still scarce in the United States, but to satisfy the typical western curiosity, chefs all over the world are experimenting with the pepper by using it in sauces, stews, breads and even beer. With all of these, it is safe to say that the Bhut Jolokia is not for the faint-hearted, and will remain a gastronomical challenge for the toughest and most adventurous individuals on the planet.
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