Ground Bhut Jolokia Pepper, 1/2 lb. Bulk Bag
Pure, Uncut, Imported Straight from India
Rated as high as 1,041,427 Scoville Heat Units (SHU)

The Ghost Pepper, or Bhut Jolokia, is so named for its ghostly bite, is the hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper. The Bhut Jolokia is twice as hot as the Red Savina Habanero and has a slightly smoky flavor. Imported from India.

Net Weight 8 oz. / 1/2 pound / 226 grams.  Other sizes available with quantity discounts. Click here to view/purchase them.

Heat Level 10+/10. Rated as high as 1,041,427 Scoville Heat Units (SHU). Use sparingly and with caution. (We wear a particulate mask, gloves, and goggles when packaging.)

We use this in our Jolokia Dip Mix, Great Chicago Fire Steak Dust, Bhuty Mary Mix, and Ghost Curry.

Whole Chili Pods vs. Ground Chili Pepper: Chile pods keep longer than their ground counterpart, as long as several years without losing flavor and heat. However, chili peppers ground into a powder is more convenient; it is ready to use and easy to measure.

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Recipe: Nuclear Ghost Pepper Oyster Cracker Snacks
Seasoned oyster crackers with a kick! Makes a great bar snack.

1/4 cup vegetable oil
1 packet Buttermilk Ranch Dressing Mix
1 tsp. Ground Ghost Chili Pepper
1 tsp. Granulated Garlic OR Granulated Onion
1/2 tsp. Lemon Pepper Seasoning OR Garlic Pepper Seasoning
5 cups oyster crackers

~ In a large bowl stir together oil, Ranch Dressing Mix, Ghost Chili Pepper, Garlic/Onion, and Lemon Pepper/Garlic Pepper.
~ Add oyster crackers to bowl and toss to coat.
~ Spread crackers evenly on a baking sheet.
~ Bake in a preheated 250 degree oven for 15 - 20 minutes, stirring gently halfway through cooking time.
~ Allow to cool completely before serving.
~ Store in an airtight container.

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Recipe: World's Spiciest (and most delicious) Buffalo Wings
Lightly breaded in spicy seasoned flour, deep-fried 'till crispy, then coated in an intensely hot Buffalo sauce.

Prep. Time: 1:45
Serves: 4

1 cup all-purpose flour
1 tsp. Salt
1 tsp. Ground Ghost Chili Pepper
1/2 tsp. Paprika OR Smoked Paprika
1/2 tsp. Granulated Garlic OR Roasted Granulated Garlic
1/4 tsp. Black Pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup Jolokia 10 Hot Sauce

~ In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
~ Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~ In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
~ Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
~ Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
~ Repeat with remaining chicken.

WARNING! When handling Jolokia pepper, wear gloves. A mask is also recommended for the saucing portion of the recipe.