Bhut Jolokia (Ghost Pepper)
Scovile Heat Scale
Capsicum Chinense and Capsicum Frutescens (hybrid)
Typical Heat Rating in Scovilles
800000 - 1041427
Also known as naga jolokia, naga morich, bih jolokia, u-morok, ghost pepper, ghost chili pepper, or red naga chilli, the Bhut Jolokia is cultivated in the Nagaland and Assam region of northeastern India and parts of neighboring Bangladesh.
The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it.
The Bhut Jolokia has been around for many centuries, but was only introduced to the western world in 2000. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records.
Ripe peppers measure 2.5 to 3.3 inches long with a red, yellow, orange, white, purple or chocolate color.
TASTE (AND HEAT): The first flavor you will notice is an intense sweet chili flavor, the heat does not kick in for 30 – 45 seconds. Once the heat kicks in, expect sweating, watery eyes, hiccups and shortness of breath. The burning generally intensifies over 10 – 15 minutes and subsides after 30 – 40 minutes.
TIP: Don’t touch any of the super hots with bare hands. Use latex or nitril gloves when handling hot peppers or seeds. I have found that with simple plastic food prep gloves, the oil still gets through. Also, use plastic utensils when cutting the peppers because the oil can stay on metal utensils for several washings.
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Photo By Asit K. ghosh Thaumaturgist (Own work), via Wikimedia Commons