REP.

Capsicum chinense

Ghost Pepper - Scoville, smaak & toepassingen

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 heeft doorgaans een temperatuur van 800,000-1,041,427 SHU (Extreem). Komt in India, Assam and Nagaland veel voor in specerijen, augurken en marinades. 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. Bekijk sauzen met Ghost Pepper

Ook bekend als: Bhut Jolokia, Naga Jolokia, Naga Chilli, Naga Pepper

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

Soort

Capsicum chinense

Warmte

800,000-1,041,427 SHUExtreem

Smaak

slow-burn, Rokerig, Fruitig, Aards, lingering

Herkomst / Regio's

India, Assam and Nagaland

Kleur / Vorm

Red when ripe, sometimes orange or chocolate

Pod-grootte

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

Probeer het eens in de praktijk

Ontdek sauzen met Ghost Pepper

3 Europese sauzen in kleine hoeveelheden – smaak, pit en af en toe een beetje chaos, in één doos.

Met zorg samengesteldKleine seriesOp warmte getest
Bekijk alle sauzenCadeaus bekijken

Sausjes met Ghost Pepper

Ontdek hoe makers Ghost Pepper gebruiken in verschillende stijlen en regio’s.

Smaak & 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.

Warmteprofiel

Scoville-schaal

800,000-1,041,427 SHU

Heat label

Extreme

Oogstperiode

Late summer to early autumn

Sauce Index count

10

Geschiedenis en cultuur

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.

Plantkunde & kweekadvies

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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
Proefpakket

Nog niet klaar om je vast te leggen? Probeer het dan eens eenmalig.

Eén doos met drie verschillende sauzen. Proef ze naast elkaar, geef ze een beoordeling in je Sauce Vault en beslis of je dit ritueel wilt voortzetten.

Koop een proefpakket

Veelgestelde vragen

Ghost Pepper bereikt doorgaans een hoogte van 800,000-1,041,427 SHU (Extreem). Deze waarden variëren naargelang de cultivar en de teeltomstandigheden.

Bronnen

  • Republic of Heat veldnotities van het proeflaboratorium
  • Via Directus ingediende producentendossiers
  • Open rasregisters en wetenschappelijk onderzoek naar paprika’s

We vergelijken gegevens uit zaadbanken, peer-reviewed literatuur en gegevens van gerenommeerde producenten om de SHU-waarden en herkomstclaims te verifiëren.

Beoordeeld door Republic of Heat - laatst bijgewerkt op 2025-11-08