You didn’t have to tell us that the ghost chili was the hottest in the world. We could tell simply by opening up the bag to make up chile samples. Let’s put it this way … Justina packed up about 20 varieties of dried chilies (and some very hot varieties) … all without a problem. Yet, midway through bagging up the ghost chiles (aka naga jolokia or bhut jolokia), her eyes and nose burned and she had to call in a reinforcement to finish the job. It was pretty intense.
And now we learn that the Guinness Book of World Records has issued their ruling. Ghost Chilis are the hottest chili. Period.
Comments 3
I purchased a Bhut Jolokia plant last month and am impatiently waiting for my first bounty. Will try a tiny bite at first of course!
makeing chile oil with ghost chiles, put in 18 chiles to 8cups of oil. I`m using the b.b.q outside on low to medium heat testrd oil after about 10 minutes or longer only felt a slight taste of heat. it`s off the b.b.q now, will it become much hotter as it rest? chiles are dried chiles. I did try a peice of chile the size of sand and it was screaming hotttttt! Or I`m i going about it correctly and just be patence. Asking for advice. Thanks
Dear Chris,
Here are some tips that may help you increase the potency of your ghost chili oil.
1. Make sure your oil reaches a temperature of at least 150 degrees.
2. Let the chilies steep in the oil off the heat for some time, at least a half hour.
3. For increased potency, grind the ghost chilies into flakes or cut them in to strips prior to making the oil. The increased surface area and contact with the capsaicin-laden seeds should up the heat level.
Hope this helps!
Matthew