Whole Bhut Jolokia Chili Pepper Pods
1/4 Lb. in a Bulk Bag
The hottest chile pepper in the world!

This item is temporarily unavailable. We have smaller sizes available here. Larger sizes will be available at the end of June.

The Bhut Jolokia, or Ghost Chili, 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.

Whole pods - chili pepper, seeds, and stem.

Net Weight 4 oz. (approx. 133 dried chili peppers)

Heat Level 10+/10. Jolokias have been rated as high as 1,041,427 Scoville Heat Units (SHU). Use sparingly and with caution.

To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating.

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: Homemade Ghost Pepper Salsa
The World's hottest chile pepper heats up this easy-to-make and fresh-tasting salsa.

15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup dried minced onion
1/4 cup chopped fresh cilantro OR 2 Tbls. dried cilantro
2 tsp. lemon juice OR lime juice
1 tsp. granulated garlic OR garlic powder
3/4 tsp. salt
1/4 tsp. ground cumin seed
1 Bhut Jolokia Chili pod, rehydrated, minced (wear gloves!)

~ In a bowl, stir together all ingredients.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving, overnight is best.