Ghost Pepper Scoville Heat Units: 855,000 – 1,041,427 SHUCapsicum Chinense Got any questions? Feel free to contact me anytime. Happy to help! It was awarded the distinction of the World’s Hottest of All Spices by the Guinness World Records in 2006, topping the Red Savina Habanero, though was eventually toppled several times over. The current record holder for the hottest pepper in the world is the Carolina Reaper. Ripe peppers measure 2.5 to 3.3 inches long and are usually red, though there are red, yellow, orange, white, purple or chocolate color varieties. They originate in Northern India and the peppers have been around for generations, though only cultivated in the western world since the turn of the century. The bhut jolokia is a naturally growing pepper that can be found primarily in northeastern India and neighboring Bangladesh. However, species can also be found in Sri Lanka occasionally. Due to the fact that “bhut” means “ghost” in the Assam language, this pepper is often called the “ghost pepper,” in the Western world. These peppers have dented skin that is very thin and easy to tear. It is also known by the following names - Naga Jolokia, Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli, Borbih jolokiai or Ghost Chili. Note: “Naga” mean “Cobra Snake” in Sanskrit. They were officially the hottest peppers around, declared the World’s Hottest of All Spices by the Guinness World Records in 2006, though was eventually dethroned by a new wave of superhot chili peppers. The hottest ghost pepper is 416 times hotter than the mildest jalapeno pepper, which averages about 5,000 Scoville Heat Units on the Scoville Scale, and about 208 times hotter than the average jalapeno pepper and about 3 times hotter than the hottest habanero pepper. Quite hot! Ghost peppers top out at 1,041,427 SHU, where the Carolina Reaper reaches 2.2 Million SHU. I personally enjoy them for their fruitiness and the fact that the peppers don’t sting you with heat like a scorpion pepper (see this superhot - Trinidad Moruga Scorpion). Instead, they offer a wonderful blooming heat that blooms. It is pleasurable if you can stand that level of heat. You can reduce some of the heat by removing the pepper innards before cooking, but with superhots, much of the capsaicin (the chemical that makes peppers hot), reaches into the flesh, so they’ll still be hot. Consider using them sparingly, or introducing a dairy, which helps to tame the heat. The heat will really bloom in a large pot. A little goes a long way. Use them as you’d use a habanero, but remember that they are much hotter, up to 5 times the heat level. Use caution when cooking with them. Wear gloves and protect your eyes. See this post on Cooking with Superhot Chili Peppers for more ideas. He said, “A research study in 1980 calculated that 3 pounds of extreme chilies in powder form eaten all at once could kill a 150-pound person,” Bosland, told Live Science. “However, one’s body would react sooner and not allow it to happen.” Potential results could be seizures, heart attacks, and even death. However, 3 pounds of chili powder is an incredible amount, and it would be practically impossible to consume. That would be roughly equivalent to 12 pounds of fresh ghost peppers. That said, eating them in moderation can be good for you, as chili peppers offer all sorts of health benefits. I eat them all the time and love them. You might consider growing them in a greenhouse where you can control temperature and humidity more directly. Plant them 18-24 inches apart. They prefer warm soil and full sun. The seeds typically germinate around 35 days and mature 100 days after planting. Pepper plants grow from 24-48 inches in height. The fruit of the ghost peppers measure 2-3 inches long. Learn more about growing chili peppers here. Also, the fumes from the chili peppers and/or the fine pepper powders may get into the air if you are not working in a well ventilated room. Work with a fan and open windows, if possible. A mask and goggles can help in extreme situations to keep oils and fumes from your skin and eyes. Superhot chili peppers, truly, are called superhots for a reason. If you do experience burning sensations, see my post on How to Stop the Chili Pepper Burn On Your Skin.
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NOTE: This content was updated on 7/6/21 to include new information. It was originally published on 10/23/13.
