Can you handle the heat?! (Remember never handle the actual pepper without gloves!)
Bhut Jolokia, or Ghost Pepper as it’s sometimes called, has been around for centuries. It’s believed to have come from Assam in India – home to some of the most ear-purplingly spicy flavours on the planet. But when it comes to heat, nothing beats this fiery little vegetable.
Officially recognised in the 2007 Guinness Book of World Records as the Hottest Chilli Pepper in the World, even the aroma of Bhut Jolokia can make your eyes water. But it’s as a recipe ingredient that this whole dried pepper comes into its own.
3 pack available
Described as a smoky – almost melony – flavour, it’s a great accompaniment to salsa and meat dishes (see our recipe below). Just be sure to use it in moderation! Scoville Heat Units are used to gauge the heat of spicy foods. Jalapenos score 3,000-6,000 SHU. Habaneros score 300,000 SHU. And the Bhut Jolokia? A staggering 1,041,427 SHU! Ahem, would you mind passing the yoghurt...
But the Ghost Pepper isn’t just for pepping up your chilli. For years it has been used to treat pains like migraines, arthritis, muscle pain and sinusitis. It contains Capsaicin, which is said to ease digestion problems, lower blood-pressure and boost energy levels. Hot and handy? That’s our kind of vegetable!
2007 Guiness World Record holder as the World’s Hottest Chilli Pepper
1,041,427 Scoville Heat Units (SHU)
Contains capsaicin: used for pain relief, improved digestion, lower blood pressure and as an energy boost
2 dried Bhut Jolokia Pepper
1/2cup of water
2 cloves of garlic
1 Tbsp white vinegar
15oz canned whole tomatoes or fresh tomatoes
1/2 tsp sea salt
Bring water and dried ghost pepper to the boil, let the pepper simmer for 5 minutes after boiling. In a food processor or blender, combine water and chillis with tomatoes, garlic and vinegar, blend to make a puree.