REP.

Capsicum chinense

Ghost Pepper - Échelle de Scoville, saveur et utilisations

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 mesure généralement 800,000-1,041,427 SHU (Extrême). On le retrouve un peu partout en India, Assam and Nagaland dans les condiments, les cornichons et les 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. Voir les sauces à base de Ghost Pepper

Également connu sous le nom de: Bhut Jolokia, Naga Jolokia, Naga Chilli, Naga Pepper

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

Espèces

Capsicum chinense

Chaleur

800,000-1,041,427 SHUExtrême

Goût

slow-burn, Fumé, Fruité, Terreux, lingering

Origine / Régions

India, Assam and Nagaland

Couleur / Forme

Red when ripe, sometimes orange or chocolate

Taille de la gousse

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

Essayez-le en situation réelle

Découvrez les sauces mettant en vedette Ghost Pepper

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

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Sauces à base de Ghost Pepper

Découvrez comment les créateurs utilisent Ghost Pepper dans différents styles et régions.

Saveur et arôme

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.

Profil thermique

Échelle de Scoville

800,000-1,041,427 SHU

Heat label

Extreme

Période de récolte

Late summer to early autumn

Indice de sauce

10

Histoire et culture

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.

Notes sur la botanique et la culture

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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
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Ghost Pepper atteint généralement 800,000-1,041,427 SHU (Extrême). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08