Whole Ghost Chiles
Ghost Chiles (also called "Bhut Jolokia" in the parts of India where they are cultivated) are among the hottest, most potent chiles on the planet. These dried, whole chiles make storing and using this pungent ingredient effective and economical.
Warning: Handle with latex gloves and avoid contact with face and eyes. To rehydrate, rinse with warm water. Soak in warm water for 10 minutes, or add directly to cooking liquid to extract flavor during cooking.
Storage & handling
Store in cool, dry place.
Ghost Chiles were specifically bred to be among the hottest, most potent chiles on the planet. Known by several names, including "poison pepper," these fiery chiles are believed to have originated in Assam, India. The word "bhut" means "ghost," most likely nodding to the way the heat of this pepper sneaks up on the one who eats it. Their capsaicin content is so high that farmers in India have been known to smear fresh chiles on fences to keep wild elephants away.
A member of the Capsicum family, hot peppers like the Ghost Chile have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400's when they were introduced as a cheaper alternative to the pricey peppercorns.
Ghost Chile, or Bhut Jolokia, is too much heat for to consume. But the Ghost Chile can be experienced by making your own chile-infused vodka. The process takes at least two weeks and it's well worth the wait.