REP.

Capsicum chinense

Ghost Pepper - Escoville, sabor y usos

Ghost Pepper earned its haunted name for good reason. The pods look shriveled, with thin walls and striking red skin. Bite size heat is not advised. The burn starts slow, then floods every nerve with fire. Under that surge lives a surprising sweetness, with light smoke and dried fruit notes. Northeastern Indian kitchens use Bhut Jolokia sparingly in chutneys, pickles, and pork curries. Makers dehydrate the pods for chili powders, or ferment them into mash for extreme sauces. At 800,000 to 1,041,427 SHU, it once held the world record. Citizens who try it chase bragging rights - endorsed by the Ministry of Courageous Heat. Ghost Pepper suele alcanzar una temperatura de 800,000-1,041,427 SHU (Extremo). Se encuentra en toda India, Assam and Nagaland en condimentos, encurtidos y adobos. Use Ghost Peppers in tiny amounts for chutneys, pickles, and spiced oils. Blend with tomatoes, garlic, and mustard oil for Assamese pork curries. Dehydrate slices for powders that boost soups, barbecue rubs, or chili pastes. Ferment the pods with salt for mash sauces, then blend with vinegar for dropper style condiments. Mix with mango, pineapple, or passion fruit to soften the flames while keeping aroma. Never serve unchecked pieces; disperse heat evenly through sauces or infused fats. Ver salsas que llevan Ghost Pepper

También conocido como: Bhut Jolokia, Naga Jolokia, Naga Chilli, Naga Pepper

Capsicum chinenseÍndice de salsas | 10
Ghost Pepper pepper - extreme (800,000-1,041,427 SHU) from India, Assam and Nagaland

Especies

Capsicum chinense

Calor

800,000-1,041,427 SHUExtremo

Sabor

slow-burn, Humeante, Afrutado, Terroso, lingering

Origen / Regiones

India, Assam and Nagaland

Color / Forma

Red when ripe, sometimes orange or chocolate

Tamaño del pod

5-8 cm long, 2-3 cm wide, wrinkled

Pruébalo en la vida real

Descubre las salsas con Ghost Pepper

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
Descubre todas las salsasExplorar regalos

Salsas con Ghost Pepper

Descubre cómo los creadores utilizan Ghost Pepper en diferentes estilos y regiones.

Sabor y aroma

Ghost Pepper earned its haunted name for good reason. The pods look shriveled, with thin walls and striking red skin. Bite size heat is not advised. The burn starts slow, then floods every nerve with fire. Under that surge lives a surprising sweetness, with light smoke and dried fruit notes. Northeastern Indian kitchens use Bhut Jolokia sparingly in chutneys, pickles, and pork curries. Makers dehydrate the pods for chili powders, or ferment them into mash for extreme sauces. At 800,000 to 1,041,427 SHU, it once held the world record. Citizens who try it chase bragging rights - endorsed by the Ministry of Courageous Heat.
Use Ghost Peppers in tiny amounts for chutneys, pickles, and spiced oils. Blend with tomatoes, garlic, and mustard oil for Assamese pork curries. Dehydrate slices for powders that boost soups, barbecue rubs, or chili pastes. Ferment the pods with salt for mash sauces, then blend with vinegar for dropper style condiments. Mix with mango, pineapple, or passion fruit to soften the flames while keeping aroma. Never serve unchecked pieces; disperse heat evenly through sauces or infused fats.

Perfil térmico

Escala de Scoville

800,000-1,041,427 SHU

Heat label

Extreme

Periodo de cosecha

Late summer to early autumn

Recuento del índice de salsas

10

Historia y cultura

Bhut Jolokia originated in Assam, Nagaland, and Manipur, where indigenous farmers cultivated it for centuries. The pepper entered wider awareness after scientists at India's Defense Research Laboratory documented its monstrous Scoville score in 2000. Guinness World Records named it the hottest pepper in 2007, triggering global demand. Seeds spread quickly to specialty growers in the United States and Europe. Despite newer record holders, the Ghost Pepper remains culturally important in Northeastern India and a benchmark in extreme heat circles.

Notas sobre botánica y cultivo

▼
Ghost Peppers need a hot, humid season and at least 120 days to ripen. Start seeds indoors 12 weeks before transplanting. Maintain germination temperatures near 30°C for reliable sprouting. Transplant outdoors when soil stays above 18°C and provide full sun with afternoon shade in scorching climates. Plants reach about 1 meter tall and appreciate staking. Keep soil evenly moist, but never waterlog. Use calcium rich feeding to support pod development. In cooler zones, greenhouse tunnels are essential for finishing fruit.
Trial box with three small-batch bottles
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08