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The ghost pepper (aka Bhut jolokia, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia), is an interspecific hybrid chili pepper cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum Chinese and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh.
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.
Bhut jolokia is used as a food and a spice, as well as a remedy to summer heat. It is used in both fresh and dried forms, to "heat up" curries, pickles and chutneys. It is popularly used in combination with pork or dried or fermented fish. The pepper's intense heat makes it a fixture in competitive chili pepper eating.
Our Ghost Pepper Sea Salt combines fine sea salt with fiery Ghost Pepper powder, for a flavorful spicy sea salt that you will love!