Ghost Pepper
Ghost peppers aren’t just hot—they’re legendary. Officially known as Ghost Pepper or Bhut Jolokia, this fiery fruit held the title of the world’s hottest pepper for several years. With a Scoville rating between 855,000 and 1,463,000 SHU, it’s over 100 times hotter than a Jalapeño. That’s the kind of heat that can make even chili lovers sweat!
Ghost peppers come from Northeast India, where they’ve been used for centuries in curries, pickles, and even as a natural elephant deterrent. Locals rub mashed ghost peppers on fences to keep elephants from raiding crops—talk about a creative use for spice!
Despite their volcanic heat, ghost peppers have a surprisingly fruity, slightly sweet flavor that makes them a favorite among hot sauce makers. Just a tiny amount can transform salsas, sauces, and marinades with intense flavor and an unforgettable burn.
If you think a Cayenne or Serrano is spicy, the ghost pepper will redefine your idea of heat. In fact, eating even a small piece raw can cause hiccups, tears, and a rush of endorphins.
Ghost peppers are so potent that chefs often wear gloves—and sometimes goggles—when handling them. They can even irritate your skin, so be careful if you cook with fresh pods.
Ready to turn up the heat? Just remember, this pepper isn’t for the faint of heart. But if you’re brave enough to try it, you’ll join a club of spice lovers who can say they’ve tackled one of the hottest peppers on the planet.
