$ WT - Smoked Red Ghost Chili Pepper Dried Whole Pods - Smoked Bhut Jolokia Chile Pods (Sizes)

Smoked Red Ghost Chili Pepper Dried Whole Pods, often referred to as Smoked Bhut Jolokia Chile Dried Whole pods, is a popular chili pepper known for its extreme heat, smoky flavor, and versatility in various cuisines.

Origins: Bhut Jolokia, which means "Ghost Pepper" in Assamese, originated in the northeastern regions of India, particularly in the states of Assam, Nagaland, and Manipur. It was traditionally cultivated and used in various regional dishes and has gained international fame for its extreme spiciness.

Bhut Jolokia is a naturally occurring chili pepper variety and not a hybrid. It belongs to the Capsicum chinense species and is closely related to other super-hot peppers like the Trinidad Moruga Scorpion and Carolina Reaper.

Appearance: Bhut Jolokia peppers are usually elongated, with a thin, wrinkled skin. When fully ripe, they turn from green to vibrant red or even chocolate brown, depending on the variety.

Cuisines: Our premium Smoked Bhut Jolokia is used in various cuisines, primarily in India, but its popularity has spread globally.

• It's often used in Indian and Bangladeshi dishes, such as curries, pickles, and chutneys, to add intense heat and smokiness.

• In the Western world, it's used in hot sauces, salsas, and spice blends to create fiery and flavorful dishes.

Cooking Tips:

• Our dry whole pods can be crushed into flakes or use a spice mill to grind to your desired size particles. You can use them whole in liquid-based cooking. Just toss 1 or 2 in the simmering pot.
• To reconstitute the dry whole pod, cover pod(s) with boiling water and let soak for about 30 minutes. You can dice or chop for any dish (salsas or chutneys, etc.)
• Our Grade A Smoked Bhut Jolokia chili driedwhole pods are exceptionally hot, with an average Scoville Heat Unit (SHU) rating of around 1,000,000, although it can go even higher.
• When working with Bhut Jolokia dried whole pods or Smoked Red Ghost Chili Pepper dried whole pods, it's crucial to exercise caution. Wear gloves when handling it, avoid contact with your eyes, and use it sparingly in your recipes.
• Remember that a little goes a long way, so start with a small amount, and you can always adjust the heat level later.
• Give your cocktails that delicious smoky kick! Easily make a Smoked Red Ghost extract by adding pods directly to a bottle of your favorite high proof spirit and let soak for 2-3 months, shaking every other day. 

Our premium Smoked Red Ghost Chili Peppers are one of the hottest peppers in the world! So why eat it?

Like most chili peppers, in certain amounts the sensation can be quite pleasing and causes the release of endorphins in the brain, which make you feel pleasure. Studies suggest that Capsaicin may have certain health benefits, such as pain relief, improved digestion, and potential metabolism-boosting effects. Eat with caution but enjoy the complex flavor provided by Magic Plant Farms' Smoked Red Ghost. Use our premium quality dry chili pepper products once and you’ll be hooked forever! This pepper is perfect in small doses for a specific aromatic kick in stews, sauces, soups, and salsas. For the brave of heart, just add more directly on top!

Too Hot?

Dilute the heat: If you're not used to eating such hot peppers, you can dilute the heat by mixing our dry whole pods or ground Smoked Red Ghost peppers with our milder peppers like our Low Heat Dried Peppers ( Chipotle Morita) or our sweet dried peppers ( Green Ancho Peppers,  Red Cascabel Pepper,  Red Poblano Mulato Pepper,  Trinidad Pimento (Trini Pemiento),  Peppadew Peppers / Sweety Drop Peppers).  This will still give you the complex smoky flavors of the Smoked Red Ghost without the overwhelming heat.

Recipes

Spicy Bhut Jolokia Salsa

Ingredients:

• 2 tomatoes, finely diced
  
• 1/2 red onion, finely chopped
• Reconstitute 1 Smoked Red Ghost Chili Pepper whole pod (adjust to your heat preference) and dice or rough chop.
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. In a bowl, combine the tomatoes, red onion, and diced Smoked Red Ghost Chili Pepper.
2. Squeeze the lime juice over the mixture and stir.
3. Season with salt and pepper to taste and add fresh cilantro if desired.
4. Allow the flavors to meld for at least 30 minutes before serving. Enjoy with tortilla chips or as a spicy condiment.

Bhut Jolokia Chicken Curry

Ingredients:

• 2 pounds boneless chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 2 teaspoons of freshly ground or crushed Smoked Red Ghost Chili Pepper (adjust to your heat preference)
• 1/2 cup plain yogurt
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn translucent.
2. Add the garlic and ginger, and cook for another 2 minutes.
3. Add the chicken pieces and cook until they start to brown.
4. Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate.
5. Add the Smoked Red Ghost Chili Pepper, yogurt, and salt. Stir well and simmer for about 20-30 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Adjust the seasoning and serve the Bhut Jolokia Chicken Curry with rice or naan.