The Bhut Jolokia, or Ghost Pepper, so named for its ghostly bite, is the hottest chile pepper
commercially available in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper. The Bhut Jolokia is twice as hot as the Red Savina Habanero
and has a slightly smoky flavor.
Whole pods - chili pepper, seeds, and stem.
15+ Chili Pepper Pods. Net Weight 15g.
available with quantity discounts. Click here to view/purchase them.
Heat Level 10+/10.
Jolokias have been rated as high as 1,041,427 Scoville Heat Units (SHU).
Use sparingly and with caution.
To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling
water over the pods to cover them. Cover the bowl with a lid or plastic wrap and
allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For
a more intense, toasty flavor, use a spatula to press the dried pod in a hot
skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over
the chili and repeat on other side. Then, proceed with directions above for
vs. Ground Chili
Pepper: Chile pods keep longer than their ground counterpart, as long as
several years without losing flavor and heat. However, chili peppers ground into
a powder is more convenient; it is ready to use and easy to measure.
Recipe: Homemade Jolokia Salsa
The World's hottest chile pepper heats up this easy-to-make and fresh-tasting
15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup
Dried Minced Onion
1/4 cup chopped fresh cilantro OR 2 Tbls.
2 tsp. lemon juice OR lime juice
Granulated Garlic OR garlic powder
2 Ghost Chili
pods, rehydrated, minced (wear gloves!)
~ In a small saucepan, stir together all ingredients.
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from
~ For a smooth salsa, puree all in a blender, food processor, or using a stick
blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving.
Recipe: Ghost Pepper 'N Garlic Hot
Making your own hot sauce allows you to control the heat level and
1 tsp. vegetable or olive oil
1/2 cup minced onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 Ghost Chili
pods, rehydrated, minced (wear gloves!)
6 cloves fresh garlic, peeled, minced
2 cups water
1/2 tsp. Ground
1 cup white vinegar
~ In a nonreactive saucepan over medium-high heat, cook onion, fresh chiles, and
garlic in oil until onions are translucent, about 4 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to
medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.
Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce,
use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch
Bonnet, Thai, or Pequin.
Recipe: Hot 'N Creamy Pasta
Spicy cream pasta with a hint of garlic. Serve with sauteed shrimp or grilled
chicken to make it a meal.
1 Tbls. butter
4 cloves garlic, minced
2 cups heavy cream
2 Tbls. all-purpose flour
1 large tomato, diced
1/2 pound uncooked fettucini pasta
1 cup grated Parmesan cheese
~ Start a pot of water boiling for the pasta.
~ Melt butter in a saucepan over medium heat. Add garlic and ghost pepper and
cook for 2 minutes.
~ Pour cream into the saucepan and bring to a simmer, stirring occasionally.
~ Whisk the flour into the saucepan, and then add the tomato, salt, and black
pepper. Simmer until thickened, 5-8 minutes. Remove from heat.
~ While the sauce is simmering, place your pasta into the boiling water to cook
(as directed on the package).
~ When your sauce is thickened, stir in the Parmesan cheese. Allow sauce to cool
for a few minutes before serving over the cooked pasta.