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Powdered Ghost Chili
Known for a ghostly bite, this mean mofo was the hottest pepper until 2007. Add sparingly to recipes for a hint of eye watering, gut wrenching, hellish burn. (more info)
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Also called the "Bhut Jolokia" or Naga King chili, the ghost pepper is known for its extreme, wildly spicy flavor. No really, this is a new level of burn. It’s used to heat up chili, curry, cupcakes, and, we're not making this up, grenades.
Oddly enough, this stuff also imparts a perfume-like sweetness. Yin, yang.
Capsaicin is the chemical that gives ghost chilies their unforgettable heat. When capsaicin molecules make contact with the nerves in your mouth, the same signals that are firing when you burn your tongue are also shooting straight to your brain, simulating the sensation of having your mouth on fire. Your brain responds by making you sweat, salivate, cry, call for mama, and then releases a dose of endorphins, providing you a sweaty, tear-filled buzz. Sort of like you almost died but didn't.
Certified Kosher by Rabbi Ben-Tzion Welton, Va'ad Hakashrus of Northern California
Two hundred times hotter than a jalapeno, this is no spice to accidentally get in your eyes. Use sparingly. And carefully.
Remember, they use this stuff in grenades.
The Indian Army is developing tear gas-like canisters using the ghost chili to smoke bad guys out of foxholes. They also use it to ward away errant elephants.
Keep in an air-tight container away from high temperatures and moisture to preserve flavor.
The peppers are picked and dried in India, crushed in California, and eaten by you (with hazmat gear).