Botanical Name: Capsicum chinense
Also Called: Bhut Jolokia
Ghost chiles are one of the hottest chili peppers in the world, originating from Northeast India, particularly the states of Assam, Nagaland, and Manipur. Their name “Bhut” means “ghost” in Assamese, likely referencing the pepper’s intense, sneaky heat, which builds gradually before hitting with full force. Ghost chiles became widely recognized in 2007 when they were officially declared the world’s hottest pepper by the Guinness World Records, though even hotter varieties have since surpassed them.
On the Scoville scale, ghost chiles typically measure between 850,000 to over 1 million Scoville Heat Units (SHU), making them approximately 200 times hotter than a jalapeño. Despite their extreme heat, ghost chiles are prized for their unique flavor profile, which combines fruity, almost sweet undertones with their fiery spiciness.
At first taste, ghost chiles deliver a sweet and fruity flavor with subtle hints of smoke and earthiness. This deceptive sweetness is quickly overshadowed by their infamous heat, which builds gradually and lingers persistently on the palate. Their fiery intensity can dominate dishes if used carelessly, but when balanced, ghost chiles add a distinctive depth and complexity that other peppers can’t replicate.
Ghost chiles are versatile in the kitchen, used fresh, dried, or as a powder. In Indian cuisine, they are often incorporated into traditional curries, pickles, and chutneys, where their heat melds beautifully with spices like cumin, coriander, and turmeric. Their fruity undertones also complement tangy ingredients like tamarind and yogurt, creating a balanced yet fiery dish.
In modern kitchens, ghost chiles are a sought-after ingredient for adding heat to sauces, marinades, and spice rubs. They’re a key component in extreme hot sauces, where their heat is tempered with flavors like vinegar, garlic, and tropical fruits. A small amount can transform soups, stews, and even chili con carne, imparting a rich, smoky heat that permeates the dish.
Beyond savory applications, ghost chiles are finding their way into desserts and beverages. Their fruity sweetness pairs surprisingly well with chocolate, making them a popular addition to spicy brownies, truffles, and hot cocoa. Ghost chile-infused cocktails, like spicy margaritas or Bloody Marys, offer a bold kick for adventurous drinkers.