If you love all things spicy, you've probably experienced those times when you eat a so-called spicy condiment only to wait in vain for that tingling sensation in your mouth. You may have to try something more potent. A great way to spice up your life is with ghost pepper hot sauce.
The ghost pepper or bhut jolokia comes from India. It originated from Assam, a state in the northeast of the country. It can be chocolate in color but more often is red, orange or yellow. The chili measures around an inch or so in diameter and usually has a length of about two and a half inches. Some varieties are uneven in texture while others are quite smooth.
In Assam, people have traditionally used the chili to spice their food. It helps to combat the summer heat. It's also used as a way to keep elephants at bay by rubbing it on fences or adding it to smoke bombs. In fact, Indian authorities are researching the bhut jolokia's possible uses in smoke grenades and pepper spray.
The Scoville scale is the measurement used to indicate just how spicy a food item is. The bhut jolokia used to be the record holder with a rating of about 1,000,000 Scoville heat units, or SHU. The Caroline Reaper as well as the Trinidad Moruga Scorpion now pack an even more potent punch with at least 1,500,000 SHU. The habanero is quite a lightweight considering that it 'only' has about 100,000 to 300,000 SHU.
When you eat food containing ghost peppers, your first thought will probably be that it's not too bad. That is until about half a minute later, when the heat kicks in and you feel like you're at death's door. It gets even worse for the next fifteen minutes or so but after about half an hour you'll be able to breathe again. You'll pay dearly the next day, though. A good way to combat the burn is with milk, yogurt or ice cream. Carbonated drinks will make it worse so rather have your beer before.
A great way to enjoy ghost peppers is to use them in sauces where you can control how much you eat. Making these sauces is quite an undertaking, though. The oil from the peppers can burn your skin so you'll need to wear protective gloves. The fumes will make your eyes water too so try wearing a mask and work in a well ventilated room. Because the oil tends to stick to utensils made of metal even after you've washed them, it's a good idea to use plastic utensils.
If you like living dangerously but not enough to risk your life in the kitchen, a good option is to simply buy ready-made sauces. These usually have a vinegar base and also contain garlic, onions and other ingredients for flavor. Of course this is assuming that you'll be able to appreciate it with your mouth on fire.
These days, ghost pepper hot sauce is quite readily available. There are mass-produced brands that you can simply pick up at your local grocery store or order online. If you want a more homemade taste, check at the farmer's market or in delis.
The ghost pepper or bhut jolokia comes from India. It originated from Assam, a state in the northeast of the country. It can be chocolate in color but more often is red, orange or yellow. The chili measures around an inch or so in diameter and usually has a length of about two and a half inches. Some varieties are uneven in texture while others are quite smooth.
In Assam, people have traditionally used the chili to spice their food. It helps to combat the summer heat. It's also used as a way to keep elephants at bay by rubbing it on fences or adding it to smoke bombs. In fact, Indian authorities are researching the bhut jolokia's possible uses in smoke grenades and pepper spray.
The Scoville scale is the measurement used to indicate just how spicy a food item is. The bhut jolokia used to be the record holder with a rating of about 1,000,000 Scoville heat units, or SHU. The Caroline Reaper as well as the Trinidad Moruga Scorpion now pack an even more potent punch with at least 1,500,000 SHU. The habanero is quite a lightweight considering that it 'only' has about 100,000 to 300,000 SHU.
When you eat food containing ghost peppers, your first thought will probably be that it's not too bad. That is until about half a minute later, when the heat kicks in and you feel like you're at death's door. It gets even worse for the next fifteen minutes or so but after about half an hour you'll be able to breathe again. You'll pay dearly the next day, though. A good way to combat the burn is with milk, yogurt or ice cream. Carbonated drinks will make it worse so rather have your beer before.
A great way to enjoy ghost peppers is to use them in sauces where you can control how much you eat. Making these sauces is quite an undertaking, though. The oil from the peppers can burn your skin so you'll need to wear protective gloves. The fumes will make your eyes water too so try wearing a mask and work in a well ventilated room. Because the oil tends to stick to utensils made of metal even after you've washed them, it's a good idea to use plastic utensils.
If you like living dangerously but not enough to risk your life in the kitchen, a good option is to simply buy ready-made sauces. These usually have a vinegar base and also contain garlic, onions and other ingredients for flavor. Of course this is assuming that you'll be able to appreciate it with your mouth on fire.
These days, ghost pepper hot sauce is quite readily available. There are mass-produced brands that you can simply pick up at your local grocery store or order online. If you want a more homemade taste, check at the farmer's market or in delis.
