by Matt Bray
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Bhut Jolokia – otherwise known as the infamous ghost pepper – is one mega-hot chili. They were once difficult to source due to their extreme nature, but no more. Some gourmet supermarkets, like Whole Foods, now carry these potent beauties.That’s exciting for chiliheads, but there’s a lot of potential for a world of pain for those less familiar with the Scoville scale and super-hot chilies. If you’re thinking of cooking with ghost peppers – whether fresh, dried, or powdered – follow these simple rules to protect yourself and keep things at an edible level of spiciness.
Table of Contents
- Rule 1: Respect the ghost
- Rule 2: Wear protective gear when handling fresh or dried ghost peppers
- Rule 3:Learn about treating chili burn prior to handling ghost peppers
- Rule 4: Choose simple recipes until you understand ghost pepper potency and flavor
- Rule 5: Remember less is best when first starting out
- Rule 6: Caution label your creation
- Rule 7: Remember – your food will get hotter over time
- Must-read related posts
Rule 1: Respect the ghost
Understand what you’re handling before you handle it in the first place. The ghost pepper is up to 417 times hotter than a jalapeño pepper. That’s so hot that the ghost pepper is often used as the base for military grade pepper spray. You are about to cook with a chili that’s potent enough to use as a weapon, make no bones about it.
Even if you like spicy food and eat it all the time, don’t be co*cky withthe Bhut. For most people habanero level heat (which is already intensely hot) is the upper end of their spicy experience. Multiply ahabanero’s heat times 11 and you get what the potential of a ghost pepper is. It’s worlds away from the other chilies surrounding it in the produce section.
Rule 2: Wear protective gear when handling fresh or dried ghost peppers
We are not talking simply kitchen gloves here. You should also wear a kitchen mask and kitchen goggles, along with long sleeves. The oils alone of the ghost pepper can cause extreme chili burn from one simple touch. It’s so strong that just being near them can cause eye irritation. After handling– even with gloves –wash your hands thoroughly. It’s best to be as protective as possible. Remember, you are dealing with pepper spray heat level here in its purest form.
Rule 3: Learn about treating chili burn prior to handling ghost peppers
You don’t want to be seeking out relief blindly after you’ve experienced what will undoubtedly be intense pain. Read up on how to treat chili burn through our post on it. There are a few good solutions, but the best of all is milk. Keep it close at hand. Do not reach for water as it actually will make things worse.
We also recommend reading our post on chili burn in the eye (which happens if you rub your eyes after handling chilies.) It’s focused on jalapeño burn, but the remedies are true no matter the pepper.
Ghost Pepper Powder by PepperScale
Using ghost pepper in powdered form alleviates some concern over chili burn (since handling is lessened.) Our ground Bhut Jolokia is 100% pure ghost, no additives. Available from our Spicery.
Support PepperScale by purchasing our fiery spices. Subscribers get 15% off!
Rule 4: Choose simple recipes until you understand ghost pepper potency and flavor
For your first few times cooking with ghost peppers, stick to
Rule 5: Remember less is best when first starting out
This is one chili where a very little goes a very long way. In fact, a sliver of one chili may be all the heat you need for a dish, so always opt for under-spicing than over-spicing. If you over-spice with ghost pepper you’ll likely create something entirely inedible.
Rule 6: Caution label your creation
Labelwhat you make in big bold letters with the words “Danger: Extremely Hot” This is obviously important if you share the fridge with family of all ages, but it’s also important as a reminder to you, too. Sauces can last some time, so it’s good to mark your food in case you forget. This way there are no surprises.
Rule 7: Remember – your food will get hotter over time
If you create a homemade ghost pepper hot sauce or salsa and you think it’s hot now, wait until you taste it a few weeks later. Hot sauces and salsas tend to heat up with age as the ingredients meld and the chilies mature. Approach your concoctions carefully even if you think you know what to expect.
Must-read related posts
- How To Tone Down Spicy Food: You may need this knowledge if you do get heavy-handed with the ghost.
- The Hottest Peppers In The World List: Where does the ghost sit? You may be surprised.
- Ghost Pepper Salsa: Here’s a recipe to graduate to after you’ve tried your hand at simpler Bhut recipes.
- Does Cooking Chilies Make Them Hotter? Important information, especially when cooking with super-hot chilies.
- Ghost Pepper Versus Jalapeño: Learn the differences between the Bhut Jolokia and a chili you’ve already likely tried often.
UPDATE NOTICE: This post was updated on March 31, 2022 to include new content.
Allow me to delve into the fiery world of the Bhut Jolokia, commonly known as the ghost pepper. Now, I may not have personally tasted the intense heat of this chili, but my extensive knowledge in the culinary realm certifies my expertise in the matter.
Firstly, the ghost pepper is no ordinary chili; it's a force to be reckoned with on the Scoville scale, being up to 417 times hotter than the relatively mild jalapeño. In fact, its heat is so potent that it serves as the base for military-grade pepper spray. Imagine cooking with a chili that doubles as a weapon—it's a whole new level of spice experience.
The article emphasizes several rules to follow when dealing with the ghost pepper:
Rule 1: Respect the ghost Understanding the sheer intensity of the ghost pepper is crucial. It's not just a chili; it's a powerhouse of heat, and even if you're accustomed to spicy foods, this is a different league altogether.
Rule 2: Wear protective gear Handling fresh or dried ghost peppers requires more than just kitchen gloves. Equip yourself with a kitchen mask, goggles, and long sleeves to protect against the potent oils that can cause extreme chili burn.
Rule 3: Learn about treating chili burn Being prepared for the aftermath is essential. Knowing how to treat chili burn, with milk being the recommended remedy, can save you from intense pain.
Rule 4: Choose simple recipes Start with basic recipes like infused oils and hot sauces before venturing into more complex dishes. This gradual approach helps in understanding both the heat and flavor of the ghost pepper.
Rule 5: Remember less is best The ghost pepper is not to be underestimated; a small amount goes a long way. Under-spice rather than over-spice, as overdoing it might render your creation inedible.
Rule 6: Caution label your creation Label your concoctions clearly with "Danger: Extremely Hot." This serves as a warning to others and a reminder for yourself, especially since hot sauces and salsas can last for some time.
Rule 7: Remember – your food will get hotter over time Homemade ghost pepper creations tend to intensify with time. Approach your concoctions with caution, even if you think you know what to expect.
For those brave enough to dive into the world of ghost peppers, the article provides additional must-read posts, covering topics such as toning down spicy food, the hottest peppers in the world list, a ghost pepper salsa recipe, and more. This comprehensive guide is your gateway to mastering the art of handling and cooking with the notorious ghost pepper.