What Are Ghost Chilis?
If you haven’t heard of them yet, Ghost Chilis are a native crop of chili pepper from the mountainous regions of India and Bangladesh that were said to be the hottest peppers on the planet. Originally called Naga Jolokia, it became popular in the western world after it was declared by the Guiness Book of World Records as the hottest chili on the planet. It was only in December that another pepper (Naga Viper pepper) claimed the title, but nevertheless, the Ghost Chili’s intense spice of over a million Scoville Units is not something for the faint at heart.
If you’re wondering what a Scoville unit is, it is the measurement used to determine the spiciness of a chili pepper. It measures the amount of capsaicin (the chemical responsible for the spice) in each chili pepper, and a normal Jalapeño would rate for 2,500 Scoville units. Imagine the spice of a million Scoville units and you get a taste of the ghost chili. Because it is a very daring move to eat a whole pod of ghost chili, people who do it usually take a video of themselves to post on YouTube just so the whole world will have an idea how it is like to eat one.
Ghost chilis are very hard to cultivate, and can only be abundantly found in India and Bangladesh; but there are farmers who privately grow ghost chilis to sell on local farmers markets or online markets such as eBay. These are the best places to find fresh pods ghost chilis since they are mostly available in dried or watered-down (to significantly reduce the spice) forms.
Ghost chilis might be a scare to use in the kitchen, that’s why experts say that it is best to use gloves or protective eye gear while handling them, as if dealing with something toxic. There are already a lot of recipes that use ghost chili, usually as a sauce for chicken wings or to put an extra kick (or horse power) in salsas.
If you think you’re ready to taste this devil of a chili, think again. Those who have tried the ghost chili say that the feeling of eating one is akin to swallowing shards of glass without puncturing your insides. Clearly, the ghost chili is reserved for the real spice enthusiast and not for the beginners.
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