Dried Bhut Jolokia Ghost chile peppers, Hottest Pepper In The World, 50 g

Dried Bhut Jolokia Ghost Chile Peppers Overview

Bhut Jolokia, also known as the Ghost Pepper, is a type of chili pepper from India. It is one of the hottest chili peppers in the world, with a Scoville rating of over 1 million Scoville Heat Units (SHUs). These dried peppers are small, wrinkled, and deep red in color when dried. They are primarily used in cooking, sauces, and spice blends, adding intense heat and flavor to dishes.

Health Benefits of Dried Bhut Jolokia Ghost Chile Peppers

1. Pain Relief: Capsaicin, the active compound in ghost peppers, can stimulate the release of endorphins, which are natural painkillers.
2. Boosts Metabolism: The high capsaicin content may help increase metabolic rate and assist in weight loss.
3. Rich in Antioxidants: Bhut Jolokia is packed with antioxidants that can help fight inflammation and oxidative stress.
4. Improves Digestion: Capsaicin can promote digestion by stimulating gastric juices.
5. Heart Health: Regular consumption of chili peppers can improve blood circulation, reduce blood pressure, and lower the risk of cardiovascular disease.
6. Immune Support: The pepper contains high levels of Vitamin C, which is essential for boosting immunity.

How to Eat Dried Bhut Jolokia Ghost Chile Peppers

• Ground into Powder: Grind dried ghost peppers into powder and use it in spice blends or to season your food. It's extremely potent, so a small amount is enough.
• Infused into Oils or Sauces: Soak dried ghost peppers in oil to create chili oil or infuse them in sauces for an intense kick.
• Whole in Dishes: Add a dried pepper to a stew, curry, or sauce for a more controlled heat that can be removed before serving.
• Pickling: Dried ghost peppers can be pickled for a spicy condiment.

Nutritional Value of Dried Bhut Jolokia Ghost Chile Peppers (per 100g)

• Calories: 314 kcal
• Carbohydrates: 64g
  • Fiber: 30g
  • Sugars: 0.3g
• Protein: 12g
• Fat: 9g
• Vitamin A: 68 IU (good for vision and immune function)
• Vitamin C: 54.6 mg (improves immune health)
• Iron: 5.8 mg (supports red blood cell function)
• Calcium: 240 mg (promotes bone health)

Taste of Dried Bhut Jolokia Ghost Chile Peppers

1. Initial Flavor: Initially, the flavor is somewhat fruity, earthy, and smoky.
2. Heat Build-Up: After a few seconds, the heat begins to build up rapidly, becoming overwhelming, with intense burning sensations.
3. Lingering Heat: The heat persists for a while, making the tongue and throat burn intensely.
4. Subtle Flavor: Underneath the extreme heat, there are subtle undertones of earthy and sweet flavors that complement the spice.

Recipes with Dried Bhut Jolokia Ghost Chile Peppers

Indian Recipes

1. Ghost Pepper Pickle (Bhut Jolokia Achar)

   • Ingredients:
     • 4 dried Bhut Jolokia ghost peppers
     • 1/2 cup mustard oil
     • 1 tbsp fenugreek seeds
     • 1 tbsp cumin seeds
     • 1 tbsp mustard seeds
     • 1/2 tsp turmeric powder
     • 1 tbsp salt
     • 1 tsp red chili powder
     • 1 tbsp jaggery (optional)
     • 2 tbsp vinegar
   • Instructions:
     1. Heat mustard oil in a pan and fry mustard, fenugreek, cumin, and mustard seeds.
     2. Add crushed dried ghost peppers, turmeric powder, and salt. Stir well.
     3. Add vinegar and simmer the mixture for 5-10 minutes.
     4. Let the pickle cool and store in an airtight jar.

2. Ghost Pepper Chicken Curry

   • Ingredients:
     • 500g chicken, cut into pieces
     • 2 dried Bhut Jolokia peppers, crushed
     • 2 onions, finely chopped
     • 2 tomatoes, chopped
     • 1 tsp ginger-garlic paste
     • 1 tsp turmeric powder
     • 1 tsp cumin powder
     • 1 tsp coriander powder
     • 1 tsp garam masala
     • Salt to taste
     • 3 tbsp cooking oil
     • Fresh coriander for garnish
   • Instructions:
     1. Heat oil in a pan, add onions, and sauté until golden.
     2. Add ginger-garlic paste and sauté for 2 minutes.
     3. Add tomatoes and cook until soft.
     4. Add spices and crushed ghost peppers, mix well.
     5. Add chicken pieces, cook until browned, then add water.
     6. Simmer for 20 minutes.
     7. Garnish with fresh coriander and serve with rice or roti.

3. Spicy Bhut Jolokia Lentil Soup

   • Ingredients:
     • 1 cup red lentils
     • 1 dried Bhut Jolokia pepper, crushed
     • 1 onion, chopped
     • 2 tomatoes, chopped
     • 1 tsp cumin powder
     • 1/2 tsp mustard seeds
     • 1/2 tsp turmeric powder
     • 1 tbsp ghee or oil
     • Salt to taste
     • Fresh coriander for garnish
   • Instructions:
     1. Cook lentils in water until soft.
     2. Heat ghee in a pan, add mustard seeds, and cumin powder.
     3. Add chopped onions and cook until golden, then add tomatoes.
     4. Add turmeric powder, crushed ghost pepper, and salt.
     5. Add the cooked lentils to the pan and simmer for 10 minutes.
     6. Garnish with coriander and serve hot.

4. Ghost Pepper Raita

   • Ingredients:
     • 1 cup yogurt
     • 1 dried Bhut Jolokia pepper, finely ground
     • 1/2 tsp cumin powder
     • Salt to taste
     • Fresh coriander for garnish
   • Instructions:
     1. Whisk yogurt in a bowl.
     2. Add ground ghost pepper, cumin powder, and salt.
     3. Mix well and garnish with fresh coriander.
     4. Serve as a cooling side dish with spicy curries.

5. Bhut Jolokia Chutney

   • Ingredients:
     • 2 dried Bhut Jolokia peppers
     • 1 cup cilantro leaves
     • 1/2 cup mint leaves
     • 1 tbsp tamarind paste
     • 1/2 tsp sugar
     • Salt to taste
     • 1/4 cup water
   • Instructions:
     1. Soak dried ghost peppers in warm water for 10 minutes, then grind them into a paste.
     2. Blend cilantro, mint, tamarind, sugar, salt, and water to make a smooth chutney.
     3. Mix in the ghost pepper paste.
     4. Serve with parathas or snacks.

Non-Indian Recipes

1. Ghost Pepper Chili Sauce

   • Ingredients:
     • 2 dried Bhut Jolokia peppers
     • 1/2 cup apple cider vinegar
     • 1/4 cup water
     • 1/2 tsp garlic powder
     • 1/2 tsp onion powder
     • 1/4 tsp sugar
     • 1/4 tsp salt
   • Instructions:
     1. Soak ghost peppers in warm water for 10 minutes.
     2. Blend all ingredients until smooth.
     3. Store in a bottle and use as a condiment.

2. Ghost Pepper Pizza Sauce

   • Ingredients:
     • 1 dried Bhut Jolokia pepper
     • 1 can tomato paste (400g)
     • 1/2 tsp oregano
     • 1/2 tsp basil
     • 1/4 tsp salt
     • 1 tbsp olive oil
   • Instructions:
     1. Soak ghost pepper in warm water, then crush it.
     2. Heat olive oil in a pan and add crushed pepper.
     3. Add tomato paste, oregano, basil, and salt.
     4. Simmer for 5 minutes, then spread on pizza dough.

3. Ghost Pepper Infused Olive Oil

   • Ingredients:
     • 1 dried Bhut Jolokia pepper
     • 1 cup olive oil
   • Instructions:
     1. Crush the ghost pepper and add it to olive oil.
     2. Heat the mixture over low heat for 5 minutes.
     3. Let it cool and store in a bottle.
     4. Use for cooking or drizzling on dishes for added heat.

4. Ghost Pepper Marinade for Meat

   • Ingredients:
     • 1 dried Bhut Jolokia pepper
     • 2 tbsp soy sauce
     • 2 tbsp honey
     • 1 tbsp lime juice
     • 2 tbsp olive oil
   • Instructions:
     1. Crush the ghost pepper and mix with soy sauce, honey, lime juice, and olive oil.
     2. Marinate meat (beef, chicken) for 1-2 hours before grilling or cooking.

5. Ghost Pepper Soup

   • Ingredients:
     • 1 dried Bhut Jolokia pepper
     • 4 cups vegetable broth
     • 1 onion, chopped
     • 1 carrot, chopped
     • 2 potatoes, peeled and diced
     • Salt and pepper to taste
   • Instructions:
     1. Soak the dried ghost pepper and chop into small pieces.
     2. Heat a pot, add onions, carrots, and potatoes.
     3. Add vegetable broth and bring to a boil.
     4. Add the ghost pepper and simmer for 20 minutes.
     5. Puree the soup and season with salt and pepper before serving.

These recipes utilize the potent Bhut Jolokia to add an intense flavor and heat to a variety of dishes, both Indian and non-Indian.