If you like your food spicy, you may want to try bhut jolokia hot sauce. You'll have to be very, very brave, though. This condiment is enough to make even Chuck Norris cry.
The main ingredient is the ghost chili pepper. Other names for this pepper are naga bhut jolokia, naga jolokia or bhut jolokia. It originally came from India's north-eastern Assam state. Here, people have been using this pepper in their food, as a cure for stomach troubles and to help combat the heat.
In 2007 the ghost chili became the hottest of the world's hot peppers. This was made official by Guinness World Records. Research by the Chile Pepper Institute at New Mexico State University found that the ghost chili has about 400 times the heat of Tabasco sauce.
The ghost chili has a heat rating of more than a million Scoville heat units. The chili that had previously recognized as the world's hottest, the red savina habanero, rates at between a hundred thousand and three hundred thousand Scoville heat units. Jalapeno peppers have a Scoville heat rating of between two thousand five hundred and eight thousand.
Even though its texture is rougher, the ghost chili when ripe resembles the habanero. It can be red, orange, yellow or even chocolate in color. It is a thick chili at about an inch wide and from 2.4 to 3.3 inches long.
You can buy several brands of hot sauce made from the ghost chili. Some brands also include habaneros to add a little more edge. Onions and garlic, salt, spices, lime or lemon juice and vinegar are other ingredients commonly added.
If you have some ghost chilies on hand, though, you can make a sauce yourself. Many recipes include carrots since these root vegetables apparently help to bring down the heat factor just a little bit. An online search and some experimentation will help you find the perfect recipe.
It is a good idea though to take some precautions when you work with these peppers. To protect your skin, wear rubber or latex gloves. If your skin comes into contact with the capsaicin that abounds in ghost chilies, it will burn, as will everything that you touch afterwards. To ease you can scrub your skin to remove the capsaicin from your pores or rub alcohol onto the affected area. This may be a good excuse to keep the vodka handy. The fumes that are released when you cut or cook the peppers can burn your eyes and nostrils too, so you might want to wear a mask or a cloth over your face.
When you serve bhut jolokia hot sauce, your guests will be extremely grateful if you also serve lassi, yogurt or other milky foods that will help cool the burning sensation, which otherwise may last for around thirty minutes. Taking all these precautions may sound over the top, but farmers in India's north-east sometimes use the peppers to drive back wild elephants. Even the Indian Army is starting to enlist the help of this pepper. In tear-gas grenades it is an effective way of driving the baddies out of their hiding places.
The main ingredient is the ghost chili pepper. Other names for this pepper are naga bhut jolokia, naga jolokia or bhut jolokia. It originally came from India's north-eastern Assam state. Here, people have been using this pepper in their food, as a cure for stomach troubles and to help combat the heat.
In 2007 the ghost chili became the hottest of the world's hot peppers. This was made official by Guinness World Records. Research by the Chile Pepper Institute at New Mexico State University found that the ghost chili has about 400 times the heat of Tabasco sauce.
The ghost chili has a heat rating of more than a million Scoville heat units. The chili that had previously recognized as the world's hottest, the red savina habanero, rates at between a hundred thousand and three hundred thousand Scoville heat units. Jalapeno peppers have a Scoville heat rating of between two thousand five hundred and eight thousand.
Even though its texture is rougher, the ghost chili when ripe resembles the habanero. It can be red, orange, yellow or even chocolate in color. It is a thick chili at about an inch wide and from 2.4 to 3.3 inches long.
You can buy several brands of hot sauce made from the ghost chili. Some brands also include habaneros to add a little more edge. Onions and garlic, salt, spices, lime or lemon juice and vinegar are other ingredients commonly added.
If you have some ghost chilies on hand, though, you can make a sauce yourself. Many recipes include carrots since these root vegetables apparently help to bring down the heat factor just a little bit. An online search and some experimentation will help you find the perfect recipe.
It is a good idea though to take some precautions when you work with these peppers. To protect your skin, wear rubber or latex gloves. If your skin comes into contact with the capsaicin that abounds in ghost chilies, it will burn, as will everything that you touch afterwards. To ease you can scrub your skin to remove the capsaicin from your pores or rub alcohol onto the affected area. This may be a good excuse to keep the vodka handy. The fumes that are released when you cut or cook the peppers can burn your eyes and nostrils too, so you might want to wear a mask or a cloth over your face.
When you serve bhut jolokia hot sauce, your guests will be extremely grateful if you also serve lassi, yogurt or other milky foods that will help cool the burning sensation, which otherwise may last for around thirty minutes. Taking all these precautions may sound over the top, but farmers in India's north-east sometimes use the peppers to drive back wild elephants. Even the Indian Army is starting to enlist the help of this pepper. In tear-gas grenades it is an effective way of driving the baddies out of their hiding places.
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