Smoked Ghost Chili
Smoked Ghost Chili
Smoked Ghost Chili

Smoked Ghost Chili

Regular price
$9.99
Regular price
Sale price
$9.99
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per 
Availability
Coming Back Soon

*CAUTION: These are some of the hottest chilis in the world, please handle them as carefully as you would if you were handling some of the hottest chilis in the world. Wash your hands and any cooking implements thoroughly after coming into contact with these unbelievably spicy chili peppers.*

Our smoked ghost chilis are grown in the mountains of India's remote northeastern state of Manipur. Also called bhut jolokia, at over 1 million Scoville units, these are some of the hottest chili peppers in the world. Ours are smoked over a bamboo fire and are savory, rich, and very, very, very spicy. Use with extreme caution. 

  • Origin: Manipur, Northeast India
  • Aliases: Bhut / bhoot jolokia, king chili, naga chili, u-morok
  • Process: Smoked over a bamboo fire
  • Ingredients: 100% ghost chili (Capsicum chinense × frutescens hybrid)
  • Tasting notes: Smoke • Apple • Overwhelming Heat

COOKING

  • Snip off tiny (really, tiny) pieces with a pair of kitchen shears into beans, chili or stew
  • Simmer in water until soft, and then blend with salt, vinegar and other spices to make a truly powerful hot sauce
  • Chop a pepper up, place it into a jar of oil of your choice and let it infuse
  • Pairs well with: Wild Mountain Cumin, Cloud Forest Cardamom, New Harvest Turmeric

SOURCING

In the past decade and a half, farmers have created hybrids specifically bred for extreme heat (looking at you, Carolina Reaper), but before those came along, the ghost chili was at the top of the list.

How hot is it? Clocking in at 1 million Scoville units, it's about 250 times as spicy as a jalapeño pepper and half as spicy as... pepper spray.

It comes from India's remote northeastern state of Manipur, where they're called bhut jolokia (aka "ghost chili" ) or naga chili (aka "poison chili"). Ours were grown by an incredible farmer named Sofia, who smokes them over a bamboo fire to dry them and infuse them with a distinctive smoky flavor.

Whatever you do, please use caution, wash your hands, knives and cooking equipment well after handling.