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.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
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.
It's clear that the bhut jolokia is not just any old chili. It measures around a million heat units on the Scoville scale. To give you an idea of just how hot that is, a habanero measures between 100,000 and 300,000 SHU. For a while the bhut jolokia was the world's hottest of hot peppers but it has since been surpassed by the Carolina Reaper and the Trinidad Moruga Scorpion, both of which rate at more than 1,500,000 SHU.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
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.
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.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
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.
It's clear that the bhut jolokia is not just any old chili. It measures around a million heat units on the Scoville scale. To give you an idea of just how hot that is, a habanero measures between 100,000 and 300,000 SHU. For a while the bhut jolokia was the world's hottest of hot peppers but it has since been surpassed by the Carolina Reaper and the Trinidad Moruga Scorpion, both of which rate at more than 1,500,000 SHU.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
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.
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.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
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