GHOST CHILI PICKLE
Bhut Jolokia / Ghost pepper / Ghost chili / U-morok / Red naga / Jolokia peppers
Profile: Dried ghost pepper is one of the world's hottest peppers and is used to commit Scoville suicide.
Does a ghost pepper even taste? Maybe, but the bright nova-level heat generally obscures it. In modest doses, it adds a fascinating tingling to chiles, marmalades, and milk-based foods and sweets.
Wear gloves when handling dried ghost peppers or ghost pepper powder. Hand washing is advised afterwards. Treat ghost pepper like excellent wine: a little is fine, but too much will leave you suffering.
|Ingredients:||Dried ghost peppers.|
|Shelf Life:||2 Years.|
|Basic Prep:||One of the world's hottest chiles. Handle with care. Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée after rehydrating. Use sparingly.|
|Ways To Use:||Ghost Pepper is one of the world's hottest chillies and should be handled with care. Only utilize high heat cautiously. Use the Ghost Chile in salsa, chili, sauces, and soups. This chile is wonderful in cornbread or mixed with ground beef for a Ghost Burger. For an especially fiery chile oil, mix dried Ghost Peppers with oil and filter.|
|Country of Origin:||Taiwan, Province of China|
|Scoville Heat Scale:||855,000–1,463,700, 1,500,000–2,000,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|