By Jerri Perry
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.
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.
In India, people use the bhut jolokia as protection against elephants by smearing it on their fences. The military in that country is also researching its possible uses in weaponry, specifically for smoke grenades and defensive sprays. Incredibly, Indians also add bhut jolokia to their food to add flavor.
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.
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.
In India, people use the bhut jolokia as protection against elephants by smearing it on their fences. The military in that country is also researching its possible uses in weaponry, specifically for smoke grenades and defensive sprays. Incredibly, Indians also add bhut jolokia to their food to add flavor.
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.
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.
