Bhut jolokia hot sauce is just the thing if you like spicy food and Tabasco sauce is just not doing the trick anymore. However, this is a condiment that can make the strongest person beg for mercy. You will have to fearless or maybe just a little foolhardy to try this condiment.
The sauce is made from the ghost chili pepper, also known as bhut jolokia, naga jolokia or naga bhut jolokia. This pepper originated in Assam, a state in the north-eastern part of India, where people have been eating it for many years. Not only does it add spice to their food, but they use it to cure stomach ailments and as a way to make the hot climate in the region more bearable.
In 2007 the ghost chili became the hottest of the world's hot peppers. This was made official by Guinness World Records. Research by the Chile Pepper Institute at New Mexico State University found that the ghost chili has about 400 times the heat of Tabasco sauce.
This humble little pepper packs heat of more than 1 000 000 units on the Scoville scale. This firmly kicked the previous record holder, the red savina habanero pepper with its mere 100 000 to 300 000 Scoville heat units, into second place. With a Scoville rating of only 2 500 to 8 000 heat units, the jalapeno is a mere amateur in comparison.
Even though its texture is rougher, the ghost chili when ripe resembles the habanero. It can be red, orange, yellow or even chocolate in color. It is a thick chili at about an inch wide and from 2.4 to 3.3 inches long.
There are several companies that make hot sauce from the ghost chili. Many of these sauces contain habaneros and other chilies for extra kick. Other common ingredients include garlic, onions, lemon or lime juice, salt, spices and a base of vinegar.
An alternative is to make your own sauce. You will find recipes online. Many of these include carrots, which appear to reduce the burn a little if this is what you want. All you need to do is to experiment until you find your favorite combination of ingredients.
Remember though that it is a risky business to work with these peppers. If they come into contact with your skin, it will burn, as will anything you touch. Even inhaling the fumes when you cut or cook ghost chilies will bring on the tears. The best way to avoid the pain is to wear protective clothing like latex or rubber gloves and a cloth or protective mask over your face. Rubbing alcohol or strong spirits onto the skin will help ease the agony if you do get chili juices on your skin. Another remedy is to scrub the skin until you've removed the capsaicin from the pores.
When you serve bhut jolokia hot sauce, your guests will be extremely grateful if you also serve lassi, yogurt or other milky foods that will help cool the burning sensation, which otherwise may last for around thirty minutes. Taking all these precautions may sound over the top, but farmers in India's north-east sometimes use the peppers to drive back wild elephants. Even the Indian Army is starting to enlist the help of this pepper. In tear-gas grenades it is an effective way of driving the baddies out of their hiding places.
The sauce is made from the ghost chili pepper, also known as bhut jolokia, naga jolokia or naga bhut jolokia. This pepper originated in Assam, a state in the north-eastern part of India, where people have been eating it for many years. Not only does it add spice to their food, but they use it to cure stomach ailments and as a way to make the hot climate in the region more bearable.
In 2007 the ghost chili became the hottest of the world's hot peppers. This was made official by Guinness World Records. Research by the Chile Pepper Institute at New Mexico State University found that the ghost chili has about 400 times the heat of Tabasco sauce.
This humble little pepper packs heat of more than 1 000 000 units on the Scoville scale. This firmly kicked the previous record holder, the red savina habanero pepper with its mere 100 000 to 300 000 Scoville heat units, into second place. With a Scoville rating of only 2 500 to 8 000 heat units, the jalapeno is a mere amateur in comparison.
Even though its texture is rougher, the ghost chili when ripe resembles the habanero. It can be red, orange, yellow or even chocolate in color. It is a thick chili at about an inch wide and from 2.4 to 3.3 inches long.
There are several companies that make hot sauce from the ghost chili. Many of these sauces contain habaneros and other chilies for extra kick. Other common ingredients include garlic, onions, lemon or lime juice, salt, spices and a base of vinegar.
An alternative is to make your own sauce. You will find recipes online. Many of these include carrots, which appear to reduce the burn a little if this is what you want. All you need to do is to experiment until you find your favorite combination of ingredients.
Remember though that it is a risky business to work with these peppers. If they come into contact with your skin, it will burn, as will anything you touch. Even inhaling the fumes when you cut or cook ghost chilies will bring on the tears. The best way to avoid the pain is to wear protective clothing like latex or rubber gloves and a cloth or protective mask over your face. Rubbing alcohol or strong spirits onto the skin will help ease the agony if you do get chili juices on your skin. Another remedy is to scrub the skin until you've removed the capsaicin from the pores.
When you serve bhut jolokia hot sauce, your guests will be extremely grateful if you also serve lassi, yogurt or other milky foods that will help cool the burning sensation, which otherwise may last for around thirty minutes. Taking all these precautions may sound over the top, but farmers in India's north-east sometimes use the peppers to drive back wild elephants. Even the Indian Army is starting to enlist the help of this pepper. In tear-gas grenades it is an effective way of driving the baddies out of their hiding places.
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