If you like spicy food, you probably know all about people telling you that a condiment is very, very spicy, only for you to find that you need an entire bottle of it to produce a mere tingle in your mouth. Luckily there are options that really will make your eyes water. Ghost pepper hot sauce, for instance, is the perfect way to add some spice to your life.
The ghost pepper is also known as the bhut jolokia. It's native to the northeastern Indian state of Assam. Depending on the variety, its texture can be uneven or smooth. When it's ripe, its color can vary from red or yellow to orange or even chocolate brown. A bhut jolokia chili is about two and a half inches long and about an inch in diameter.
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.
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.
It's not only eating the bhut jolokia that requires bravery. Working with these chilies in the kitchen requires protective gear worthy of a technician in a nuclear science lab. Gloves are essential because if the oil from the little peppers come into contact with your skin, it will burn like hell-fire. Even the fumes can be dangerous, so keep the windows wide open and wear a mask. Keep a special set of utensils for chili-containing foods because the oils don't wash off that easily.
It's probably safer to buy bottled sauces instead. There is a wide variety available. Many of these sauces contain ingredients like onions, garlic, other spices, lemon or lime juice and a vinegar base.
To find ghost pepper hot sauce, you only need to look in your local food store. Farmer's markets and delis may have some homemade ones to sell too. Another option is to order them online. Remember to use the condiments very, very sparingly if you want to survive to tell the tale.
The ghost pepper is also known as the bhut jolokia. It's native to the northeastern Indian state of Assam. Depending on the variety, its texture can be uneven or smooth. When it's ripe, its color can vary from red or yellow to orange or even chocolate brown. A bhut jolokia chili is about two and a half inches long and about an inch in diameter.
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.
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.
It's not only eating the bhut jolokia that requires bravery. Working with these chilies in the kitchen requires protective gear worthy of a technician in a nuclear science lab. Gloves are essential because if the oil from the little peppers come into contact with your skin, it will burn like hell-fire. Even the fumes can be dangerous, so keep the windows wide open and wear a mask. Keep a special set of utensils for chili-containing foods because the oils don't wash off that easily.
It's probably safer to buy bottled sauces instead. There is a wide variety available. Many of these sauces contain ingredients like onions, garlic, other spices, lemon or lime juice and a vinegar base.
To find ghost pepper hot sauce, you only need to look in your local food store. Farmer's markets and delis may have some homemade ones to sell too. Another option is to order them online. Remember to use the condiments very, very sparingly if you want to survive to tell the tale.
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