REP.

Capsicum chinense

Ghost Pepper - Scoville, Taste & Uses

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 misst in der Regel 800,000-1,041,427 SHU (Extrem). Ist in India, Assam and Nagaland in Gewürzen, Eingelegtem und Marinaden enthalten. 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. Siehe Soßen mit Ghost Pepper

Auch bekannt als: Bhut Jolokia, Naga Jolokia, Naga Chilli, Naga Pepper

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

Art

Capsicum chinense

Schärfe

800,000-1,041,427 SHUExtrem

Aroma

slow-burn, Rauchig, Fruchtig, Erdig, lingering

Herkunft / Regionen

India, Assam and Nagaland

Farbe / Form

Red when ripe, sometimes orange or chocolate

Fruchtgröße

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

Probier es in der Praxis aus

Entdecken Sie Saucen mit Ghost Pepper

3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.

AusgewähltKleinserieHitzebeständig
Alle Saucen entdeckenGeschenke entdecken

Saucen mit Ghost Pepper

Entdecken Sie, wie Kreative Ghost Pepper in verschiedenen Stilrichtungen und Regionen einsetzen.

Geschmack & 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.

Wärmeprofil

Scoville-Skala

800,000-1,041,427 SHU

Heat label

Extreme

Erntezeit

Late summer to early autumn

Sauce-Index-Einträge

10

Geschichte & Kultur

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.

Botanik & Anbautipps

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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
Testbox

Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.

Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.

Probierpaket kaufen

Häufig gestellte Fragen

Ghost Pepper erreicht in der Regel eine Größe von 800,000-1,041,427 SHU (Extrem). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.

Quellen

  • Republic of Heat Feldnotizen aus dem Verkostungslabor
  • Über Directus eingereichte Produzentendossiers
  • Offene Sortenregister und wissenschaftliche Forschung zu Paprika

Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.

Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-08