Ghost Pepper Flakes

We Specialize in Ghost Pepper Flakes

We Import Ghost Pepper Flakes From the Naga Region of India Known for Growing the Hottest Bhut Jolokia Products  

The Ghost Chile (aka Bhut Jolokia) is so named for its "ghostly" bite. It is known as one of the hottest chile peppers. This pepper is reserved for those who wish to add true fire to their dishes.

This pure ghost chile flakes is made from ground dried ghost chilies, nothing else.  As such, it is one of the hottest chili flakes known to man.  Each pound of flakes has been ground from approximately 150 ghost chiles.

We Guarantee Our Product as Genuine Naga Bhut Jolokia Imported from India

Ghost Pepper Flakes Facts:

Product Info:
The Bhut Jolokia (Capsicum chinense,) or Ghost Chile, named for its ghostly bite, is the hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by an Indian export company. The Bhut Jolokia is twice as hot as the Red Savina (350,000-577,000 Scoville units) and is similar looking to the Dorset Naga. When ripe, the ghost chiles are 60 mm to 85 mm long and up to 30 mm wide. They have an orange or red color. They are very similar looking to Habanero peppers, but they have a rugged skin.

Suggested Use:
Ghost Chiles are very, very, very hot Use them sparingly, add a little to fresh salsa, sauces, chili and anything else you want to start a 12 alarm fire with

Dried Ghost Chiles (Caution: World's Hottest Ghost Chili. Handle with care, do not get in eyes. Flush with water to relieve symptoms).

Basic Prep for Dried Pods:
Caution: World's Hottest Chili. Handle with care, do not get in eyes. Flush with water to relieve symptoms.Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.

Hot Pepper Heat Index Scale for Ghost Chili, Ghost Chile Pepper Bhut Jolokia, Habanero, Red Savina, Jalapeno, Cayenne, Tabasco, Bell, and More


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