Uncle Jay's Farm Ghost Pepper, Bhut Jolokia, Whole Ghost Pepper Pods, Powder

Uncle Jay's Farm Ghost Peppers come professionally sealed and packaged in a resealable pouch with 1.6 oz of dried Bhut Jolokia Chili Pod Powder. Aptly nicknamed "Ghost Peppers" because they are so spicy. This pepper variety is one of the hottest on the planet. On the Scoville scale, a range that identifies how spicy a pepper is, Bhut Jolokia reaches a rating of 1.35 million Scoville units. For comparison, a jalapeno has a rating of 2,500 to 8,000 Scoville units. Eating bhut jolokia is tricky because when you first put it in your mouth, it has a sweet flavor. About 45 seconds after putting in your mouth, the fiery sensation starts and continues to intensify for 10 to 15 more minutes. The fiery sensation begins to fade about a half hour after starting to eat a bhut jolokia pepper.

Alternative Names	Bhut Jolokia, Naga King
Scientific Name	Capsicum Chinense
Scoville Heat Units	1,041,427 SHU

• Uncle jay's Farm Ghost Pepper are up to 417 times hotter than a jalapeño pepper
• Add the Ghost Pepper powder to liven up your stews, chicken, chili beans, Pizza, salsas, soups, and more
• Ghost pepper is so hot that it is often used as the base for military grade pepper spray
• The Ghost Chili Pepper is the hottest chili pepper in the world confirmed by the 2006 Guinness book of world records

You should wear a kitchen mask and kitchen goggles, along with long sleeves. The oils alone of the ghost pepper can cause extreme chili burn from one simple touch. It’s so strong that just being near them can cause eye irritation. After handling – even with gloves – wash your hands thoroughly.

Choose simple recipes until you understand ghost pepper potency and flavor For your first few times cooking with ghost peppers, stick to simple infused oils and hot sauces. Graduate up to salsas and more complex hot sauces. Ghost peppers have a notoriously slow burn that builds up over time. Simple recipes will help you understand proportions against other ingredients.

Hot sauces and salsas tend to heat up with age as the ingredients meld and the chilies mature. Approach your concoctions carefully even if you think you know what to expect.