If you love all things spicy, you've probably experienced those times when you eat a so-called spicy condiment only to wait in vain for that tingling sensation in your mouth. You may have to try something more potent. A great way to spice up your life is with ghost pepper hot sauce.
The ghost pepper or bhut jolokia comes from India. It originated from Assam, a state in the northeast of the country. It can be chocolate in color but more often is red, orange or yellow. The chili measures around an inch or so in diameter and usually has a length of about two and a half inches. Some varieties are uneven in texture while others are quite smooth.
In India, people use the bhut jolokia as protection against elephants by smearing it on their fences. The military in that country is also researching its possible uses in weaponry, specifically for smoke grenades and defensive sprays. Incredibly, Indians also add bhut jolokia to their food to add flavor.
The bhut jolokia is one of the hottest foods there is. It has a Scoville heat rating of about 1,000,000 units. It used to hold the record for the fieriest chili on Earth but the Trinidad Moruga Scorpion and the Carolina Reaper have both surpassed it with ratings of over 1,500,000 SHU. If you wonder how hot this is, consider that the habanero, itself legendary for its heat, packs in only about 300,000 SHU at the most.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
If you have an abundance of bhut jolokia peppers, you can use them to make your own sauce. This is akin to working with dangerous chemicals in a lab. You'll need latex gloves to handle the peppers because they will burn your skin. Goggles to protect your eyes and a mask to keep you from inhaling the fumes will help too. Use separate plastic utensils because the peppers produce an oil that will stick to metal for quite a while.
If you like living dangerously but not enough to risk your life in the kitchen, a good option is to simply buy ready-made sauces. These usually have a vinegar base and also contain garlic, onions and other ingredients for flavor. Of course this is assuming that you'll be able to appreciate it with your mouth on fire.
These days, ghost pepper hot sauce is quite readily available. There are mass-produced brands that you can simply pick up at your local grocery store or order online. If you want a more homemade taste, check at the farmer's market or in delis.
The ghost pepper or bhut jolokia comes from India. It originated from Assam, a state in the northeast of the country. It can be chocolate in color but more often is red, orange or yellow. The chili measures around an inch or so in diameter and usually has a length of about two and a half inches. Some varieties are uneven in texture while others are quite smooth.
In India, people use the bhut jolokia as protection against elephants by smearing it on their fences. The military in that country is also researching its possible uses in weaponry, specifically for smoke grenades and defensive sprays. Incredibly, Indians also add bhut jolokia to their food to add flavor.
The bhut jolokia is one of the hottest foods there is. It has a Scoville heat rating of about 1,000,000 units. It used to hold the record for the fieriest chili on Earth but the Trinidad Moruga Scorpion and the Carolina Reaper have both surpassed it with ratings of over 1,500,000 SHU. If you wonder how hot this is, consider that the habanero, itself legendary for its heat, packs in only about 300,000 SHU at the most.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
If you have an abundance of bhut jolokia peppers, you can use them to make your own sauce. This is akin to working with dangerous chemicals in a lab. You'll need latex gloves to handle the peppers because they will burn your skin. Goggles to protect your eyes and a mask to keep you from inhaling the fumes will help too. Use separate plastic utensils because the peppers produce an oil that will stick to metal for quite a while.
If you like living dangerously but not enough to risk your life in the kitchen, a good option is to simply buy ready-made sauces. These usually have a vinegar base and also contain garlic, onions and other ingredients for flavor. Of course this is assuming that you'll be able to appreciate it with your mouth on fire.
These days, ghost pepper hot sauce is quite readily available. There are mass-produced brands that you can simply pick up at your local grocery store or order online. If you want a more homemade taste, check at the farmer's market or in delis.
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