Lovers of spicy food often have the problem that they can't find condiments quite hot enough for them. Mere mortals may be screaming in agony while you feel only a slight tingling. If you want to really spice things up, maybe it's time to try ghost pepper hot sauce.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
People in Assam use the chilies to add flavor and spice to their food. It helps to combat the uncomfortably hot climate. In addition, it is used as a safety precaution against elephants. Villagers and farmers simply smear it on their fences and the pachyderms will stay away. The Indian military now even experiments with this fiery little fruit as an ingredient in pepper spray and smoke grenades.
The bhut jolokia is one of the hottest foods there is. It has a Scoville heat rating of about 1,000,000 units. It used to hold the record for the fieriest chili on Earth but the Trinidad Moruga Scorpion and the Carolina Reaper have both surpassed it with ratings of over 1,500,000 SHU. If you wonder how hot this is, consider that the habanero, itself legendary for its heat, packs in only about 300,000 SHU at the most.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
If you have an abundance of bhut jolokia peppers, you can use them to make your own sauce. This is akin to working with dangerous chemicals in a lab. You'll need latex gloves to handle the peppers because they will burn your skin. Goggles to protect your eyes and a mask to keep you from inhaling the fumes will help too. Use separate plastic utensils because the peppers produce an oil that will stick to metal for quite a while.
In lieu of donning protective gear, you may opt to just buy ready-made sauces. They come in many varieties. Most have a base of vinegar and then other spices, onions or garlic and lime or lemon juice are often added too for the few souls who can actually still taste anything through the burning agony.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
People in Assam use the chilies to add flavor and spice to their food. It helps to combat the uncomfortably hot climate. In addition, it is used as a safety precaution against elephants. Villagers and farmers simply smear it on their fences and the pachyderms will stay away. The Indian military now even experiments with this fiery little fruit as an ingredient in pepper spray and smoke grenades.
The bhut jolokia is one of the hottest foods there is. It has a Scoville heat rating of about 1,000,000 units. It used to hold the record for the fieriest chili on Earth but the Trinidad Moruga Scorpion and the Carolina Reaper have both surpassed it with ratings of over 1,500,000 SHU. If you wonder how hot this is, consider that the habanero, itself legendary for its heat, packs in only about 300,000 SHU at the most.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
If you have an abundance of bhut jolokia peppers, you can use them to make your own sauce. This is akin to working with dangerous chemicals in a lab. You'll need latex gloves to handle the peppers because they will burn your skin. Goggles to protect your eyes and a mask to keep you from inhaling the fumes will help too. Use separate plastic utensils because the peppers produce an oil that will stick to metal for quite a while.
In lieu of donning protective gear, you may opt to just buy ready-made sauces. They come in many varieties. Most have a base of vinegar and then other spices, onions or garlic and lime or lemon juice are often added too for the few souls who can actually still taste anything through the burning agony.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
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