REP.

Capsicum chinense

Ghost Pepper – skala Scoville'a, smak i zastosowania

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. Temperatura Ghost Pepper wynosi zazwyczaj 800,000-1,041,427 SHU (Ekstremalny). Występuje w całym regionie India, Assam and Nagaland w przyprawach, marynatach i sosach marynowych. 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. Zobacz sosy z Ghost Pepper

Znany również jako: Bhut Jolokia, Naga Jolokia, Naga Chilli, Naga Pepper

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

Gatunki

Capsicum chinense

Ciepło

800,000-1,041,427 SHUEkstremalny

Smak

slow-burn, Dymny, Owocowy, Ziemisty, lingering

Pochodzenie / Regiony

India, Assam and Nagaland

Kolor / Kształt

Red when ripe, sometimes orange or chocolate

Rozmiar podeszwy

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

Wypróbuj to w praktyce

Zobacz sosy z Ghost Pepper

3 europejskie sosy produkowane w małych partiach – smak, ostrość i od czasu do czasu odrobina chaosu – wszystko w jednym pudełku.

WyselekcjonowaneMałe partieSprawdzone pod kątem odporności na wysoką temperaturę
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Sosy z wykorzystaniem Ghost Pepper

Zobacz, jak twórcy wykorzystują Ghost Pepper w różnych stylach i regionach.

Smak i aromat

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 temperatury

Skala Scoville'a

800,000-1,041,427 SHU

Heat label

Extreme

Okres zbiorów

Late summer to early autumn

Liczba indeksów sosów

10

Historia i kultura

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.

Botanika i wskazówki dotyczące uprawy

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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
Zestaw próbny

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Źródła

  • Republic of Heat notatki terenowe z laboratorium degustacyjnego
  • Dokumentacja producentów przekazana za pośrednictwem systemu Directus
  • Otwarte rejestry odmian i badania naukowe nad papryką

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Recenzja: Republic of Heat – ostatnia aktualizacja: 2025-11-08