Ghost Pepper Naga Bhut Jolokia Ultra-Spicy 0-4 oz-

Ghost Pepper Chili: Flavor Profile Dried ghost pepper chilis have a reputation for their intense heat. In fact, the ghost pepper is rated at 855,000 Scoville heat units. (For reference, jalapeños have about 8,500 units.) Known for its ultra-spicy, capsaicin heat, as well as its smoky and hickory flavors, a little ghost pepper goes a long way. A dash of rehydrated ghost pepper can add some serious heat to any long-simmering dish. Using Ghost Peppers in the Kitchen Dried ghost pepper chilis have a red-orange, rust color, and are dried intact. To prepare, most commonly the stems and seeds are removed. (The seeds contain the most heat and can cause the five-alarm hot feeling in the mouth, so it's best to remove them.) Itâ€s also recommended to wear gloves when handling ghost peppers. They can irritate the skin, as well as the eyes and nose. Traditionally, ghost peppers have been used to add sustained heat and spice to long-simmering dishes. To use the dried peppers, youâ€ll want to rehydrate them. Soak the peppers in warm water for 20 minutes, or blanch in boiling water for 2 minutes. Once rehydrated, the stem and seeds should be removed. A few common preparations and pairings include: High Fat Dishes â€" The heat of the ghost pepper is soluble in rich, fatty dishes. That makes it ideal in cheese sauces, beef and pork chilis, and with high-fat oils. Citrus â€" Citrus tames some of the ghost pepperâ€s heat, and therefore, itâ€s a necessary pairing ingredient. Almost any dish that calls for ghost pepper will include citrus or a strong acid. Zest of lime and lime juice are natural complements. Wines â€" Like citrus, alcohol can also neutralize some of the ghost pepperâ€s bite. Therefore, itâ€s commonly paired with red or white wine in sauces. A glass of wine is also the perfect complement for a ghost pepper dish. Ultimately, the pepper should be used sparingly.