When it comes to adding a fiery kick to your dishes, nothing quite compares to smoked ghost chili powder. Also known as bhut jolokia, this chili pepper is an interspecific hybrid cultivated in Northeast India. With a heat rating of over one million Scoville Heat Units (SHUs), it is one of the hottest chili peppers in the world. In fact, it was once certified by Guinness World Records as the hottest chili pepper, surpassing even the popular Tabasco sauce by 170 times.
Terminology and Regional Names
The name bhut jolokia means bhutanese pepper in Assamese, but it was mistakenly confused with the word bhut meaning ghost. In Assam, the pepper is also known as bih zôlôkia, which translates to poison chili. In other regions of cultivation, such as Nagaland and Manipur, it is called naga jolokia or bhut jolokia. The chili has also been referred to as the tezpur chili after the city of Tezpur in Assam. In northeastern India, it is known as the king chili or king cobra chili.
Scoville Rating
The ghost pepper has an impressive Scoville rating, which measures the heat of chili peppers. In 2004, it was rated at 1,041,427 SHUs using HPLC analysis. To put that into perspective, Tabasco red pepper sauce rates at 2,500-5,000 SHUs, and pure capsaicin rates at a whopping 16,000,000 SHUs. The ghost pepper's intense heat comes from the capsaicin it produces in vesicles throughout the fruit, not just in the placenta around the seeds.
Characteristics
Ripe ghost peppers have a unique shape and thin skin. They measure 60-85 mm in length and 25-30 mm in width, and they come in various colors, including red, yellow, orange, and chocolate. The plant itself is highly variable, with a wide range in fruit sizes and production per plant. There are two types of red fruit varieties: rough, dented fruit and smooth fruit. The rough fruit plants are taller with more fragile branches, while the smooth fruit plants yield more fruit and have sturdier branches. It takes about 7-12 days for ghost pepper seeds to germinate at temperatures between 32-38 °C.
Uses
Culinary
One of the most popular uses of smoked ghost chili powder is in culinary applications. The intense heat of the pepper adds a fiery kick to curries, pickles, and chutneys. It is commonly used in combination with pork or dried and fermented fish. The ghost pepper's heat has also made it a staple in competitive chili pepper eating.
Animal Control
In northeastern India, ghost peppers are used as a safety precaution to keep wild elephants at a distance. They are smeared on fences or incorporated in smoke bombs to deter the animals.
Chili Grenades
In a unique application, ghost peppers have been used in hand grenades by India's Defence Research and Development Organisation (DRDO). These chili grenades serve as a nonlethal method for controlling rioters or for self-defense. The aerosol sprays made from ghost peppers can be used as a safety device, and civil variants of chili grenades can be used to disperse mobs. In fact, the Indian Army successfully used chili grenades made from ghost peppers to flush out a terrorist hiding in a cave in 201
Smoked ghost chili powder is not for the faint of heart. With its incredible heat and distinctive flavor, it adds a fiery kick to any dish. Whether used in culinary applications or for unique purposes like animal control and chili grenades, this spice is truly one of a kind. Just remember to use it sparingly, as a little goes a long way!
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