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Home » Chili Pepper Types » Superhot Chili Peppers » Ghost Pepper (Bhut Jolokia) - All About Them

Ghost Pepper (Bhut Jolokia) - All About Them

by Mike Hultquist · Jul 6, 2021 · 10 Comments ·

The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million Scoville Heat Units. Learn more about it.

Ghost Peppers

Ghost Pepper Scoville Heat Units: 855,000 – 1,041,427 SHU Capsicum Chinense

What is a Ghost Pepper?

The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million SHU (Scoville Heat Units).

It was awarded the distinction of the World's Hottest of All Spices by the Guinness World Records in 2006, topping the  Red Savina Habanero , though was eventually toppled several times over. The current record holder for the hottest pepper in the world is the Carolina Reaper .

Ripe peppers measure 2.5 to 3.3 inches long and are usually red, though there are red, yellow, orange, white, purple or chocolate color varieties. They originate in Northern India and the peppers have been around for generations, though only cultivated in the western world since the turn of the century.

History of the Bhut Jolokia (Ghost Pepper)

The ghost pepper was in the running for the hottest pepper in the world for quite some time - in fact, it actually held the Guinness Book of World Record's record for the world's hottest pepper from 2007 until 2010.

The bhut jolokia is a naturally growing pepper that can be found primarily in northeastern India and neighboring Bangladesh.

However, species can also be found in Sri Lanka occasionally. Due to the fact that "bhut" means "ghost" in the Assam language, this pepper is often called the "ghost pepper," in the Western world. These peppers have dented skin that is very thin and easy to tear.

Why is a Ghost Pepper Called a Ghost Pepper?

The word "bhut" means "ghost", given from the Bhutias people, possibly because the heat sneaks up on you like a ghost.

It is also known by the following names - Naga Jolokia, Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli, Borbih jolokiai or Ghost Chili.

Note: "Naga" mean "Cobra Snake" in Sanskrit.

How Hot is a Ghost Pepper? (Ghost Pepper Scoville Rating)

The Ghost Pepper measures in at 1,000,000 + Scoville Heat Units. It offers up some intense heat.

They were officially the hottest peppers around, declared the World's Hottest of All Spices by the Guinness World Records in 2006, though was eventually dethroned by a new wave of superhot chili peppers .

The hottest ghost pepper is 416 times hotter than the mildest  jalapeno pepper , which averages about 5,000 Scoville Heat Units on the Scoville Scale , and about 208 times hotter than the average jalapeno pepper and about 3 times hotter than the hottest habanero pepper. Quite hot!

A Pile of Ghost Peppers

Carolina Reaper Vs Ghost Peppers

You can certainly compare a ghost pepper to a Carolina Reaper propagated by Ed Currie as both are intensely hot and both offer up a sweet, fruity flavor. However, as hot as the ghost pepper is, the Carolina Reaper has more than double the heat of the ghost pepper when it is as it's hottest.

Ghost peppers top out at 1,041,427 SHU, where the Carolina Reaper reaches 2.2 Million SHU. 

Ghost Pepper Taste and Heat

Ghost peppers offer an intense fruity, sweet chili flavor. The heat does not kick in for 30 - 45 seconds. Once the heat kicks in, expect sweating, watery eyes, hiccups and shortness of breath. The burning generally intensifies over 10 - 15 minutes and subsides after 30 - 40 minutes.

I personally enjoy them for their fruitiness and the fact that the peppers don't sting you with heat like a scorpion pepper (see this superhot - Trinidad Moruga Scorpion ). Instead, they offer a wonderful blooming heat that blooms. It is pleasurable if you can stand that level of heat.

You can reduce some of the heat by removing the pepper innards before cooking, but with superhots, much of the capsaicin (the chemical that makes peppers hot), reaches into the flesh, so they'll still be hot. Consider using them sparingly, or introducing a dairy, which helps to tame the heat.

Cooking with Ghost Peppers (Bhut Jolokia)

Because of their intense heat, but also because of their fruity flavor, ghost peppers are great for making hot sauces , for dehydrating into powders or chili flakes , or for chopping and cooking into larger meals, like pots of stew or pots of chili .

The heat will really bloom in a large pot. A little goes a long way. Use them as you'd use a habanero, but remember that they are much hotter, up to 5 times the heat level. Use caution when cooking with them. Wear gloves and protect your eyes.

See this post on Cooking with Superhot Chili Peppers for more ideas.

Can Eating Ghost Peppers Kill You?

Eating extremely hot chili peppers in large enough amounts can harm you, but it would take A LOT. According to Dr. Paul Bosland of the Chile Pepper Institute, if you ate a large amount in a short period of time, it could kill you.

He said, "A research study in 1980 calculated that 3 pounds of extreme chilies in powder form eaten all at once could kill a 150-pound person," Bosland, told Live Science. "However, one's body would react sooner and not allow it to happen." Potential results could be seizures, heart attacks, and even death. 

However, 3 pounds of chili powder is an incredible amount, and it would be practically impossible to consume. That would be roughly equivalent to 12 pounds of fresh ghost peppers. 

That said, eating them in moderation can be good for you, as chili peppers offer all sorts of health benefits . 

I eat them all the time and love them. 

Growing Ghost Peppers

Growing these peppers can be difficult, as ghosts like more humidity and heat. They are native to India and that particular climate, so grow best in those conditions. I've been able to grow them in my own home garden in Zone 5 with good success. The peppers grow to a good size and have great heat to them, and the plants are quite productive.

You might consider growing them in a greenhouse where you can control temperature and humidity more directly. Plant them 18-24 inches apart. They prefer warm soil and full sun. The seeds typically germinate around 35 days and mature 100 days after planting. 

Pepper plants grow from 24-48 inches in height. The fruit of the ghost peppers measure 2-3 inches long.

Learn more about growing chili peppers here .

How Much Does a Ghost Pepper Weigh?

An average sized pepper is about 1/3 ounce, so be sure to plan your recipes accordingly.

Bhut Jolokia Chili Peppers

Handle Ghost Peppers with Caution

When working with any  super hot peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. 

Also, the fumes from the chili peppers and/or the fine pepper powders may get into the air if you are not working in a well ventilated room. Work with a fan and open windows, if possible. A mask and goggles can help in extreme situations to keep oils and fumes from your skin and eyes. Superhot chili peppers , truly, are called superhots for a reason.

If you do experience burning sensations, see my post on  How to Stop the Chili Pepper Burn On Your Skin .

Ghost Pepper Recipes

I love cooking with the heat and flavor of ghost peppers and have a number of spicy foods recipes to share with you. 

  • Ghost Pepper Jelly
  • Ghost Pepper Salsa
  • Fresh Ghost Pepper Salsa
  • Sweet and Spicy Ghost Pepper Candied Bacon
  • Sweet Ghost Pepper-Pineapple-Pear Hot Sauce
  • Ghost Pepper Hot Sauce
  • Spicy Chicken Curry
  • Ghost Pepper Chicken Wings
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Roasted Ghost Pepper Sauce
  • Homemade Ghost Pepper Chili Hot Sauce
  • Homemade Ghost Pepper Chili Powder
  • Homemade Ghost Pepper Chips
  • Phaal Curry (the Hottest Curry in the World)

Learn More About Superhot Chili Peppers

  • Chili Pepper Types - Here is a list of chili peppers
  • What is the Hottest Chili Pepper in the World?
  • A List of the Hottest Chili Peppers in the World
  • Carolina Reaper
  • Brain Strain Peppers
  • Trinidad Scorpion Butch T
  • Chocolate Bhutlah

List of Chili Peppers Organized by Heat Levels

  • Sweet and Mild Chili Peppers
  • Medium Heat Level Chili Peppers
  • Medium-Hot Chili Peppers
  • Hot Chili Peppers
  • Superhot Chili Peppers

Got any questions? Feel free to contact me anytime. Happy to help!

NOTE: This content was updated on 7/6/21 to include new information. It was originally published on 10/23/13.

Reader Interactions

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Pallabi says

September 08, 2021 at 9:18 pm

lorraine Johns says

September 02, 2021 at 5:20 am

Hi Would they be ok in a jerk seasoning?

Michael Hultquist - Chili Pepper Madness says

September 02, 2021 at 5:37 am

It would be great, Lorraine. Nice and hot!

August 16, 2021 at 1:42 pm

Great info! My ghosts are starting to ripen and turn red! Would you recommend ghosts for a salsa? I’m planning on making hot sauce, but not sure if it will go well with salsa? Thanks!

August 20, 2021 at 6:32 am

Absolutely! The post includes links to a couple ghost pepper salsa recipes . Enjoy!

Jérémie says

July 06, 2021 at 11:26 am

July 06, 2021 at 11:31 am

Thanks, Jérémie! I love ghost peppers so much!

Naveen bhandari says

July 12, 2020 at 12:03 am

Hi Mike, is there a degradation in flavour or taste or color to this ghost chilli pepper when subjected to 180 degree temperature ? Can this handle this kind of cooking temperature ? We want to use this as one of the ingredient in our final product called “khakra”which is like roasted wheat crisps.

July 12, 2020 at 11:27 am

Naveen, you'll still get plenty of heat and flavor after cooking with ghost peppers. Great ingredient to work with! Let me know how it goes with the crisps. Sounds wonderful!

Kris Swanson says

August 07, 2017 at 1:08 am

I am trying to find the bhut jolokia pepper in my local grocery store and it's hit and miss. I'm looking for the dried pepper. I grind it up and use it in my artisan cheese. Am I able to order direct through you? Thank you.

REPLY: Kris, sorry, but no, we don't sell pods. Check the Resources link at the top. -- Mike from Chili Pepper Madness.

Chasing Chilli

Chasing The Best Chilli

2020 Scoville Scale: Ultimate List of Pepper’s & Their Scoville Heat Units

Carolina Reaper

We’re sort of famous for chasing down the hottest chilli’s and thought we’d bring you an always-updated Scoville Scale of the world’s hottest chilli’s & peppers.

Table of Contents

What is the Scoville Scale?

The Scoville Scale is a measure,  named after Wilbur L. Scoville, of the chilli pepper’s heat. Put simply, it measures the concentration of the chemical compound capsaicin. Capsaicin is the beautiful natural chemical brings the heat and makes your forehead sweat, your tongue burn and your stomach ache!

To measure the concentration of capsaicin, a solution of the chilli pepper’s extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of tasters. A rating of 0 Scoville Heat Units (SHUs) means that there is no heat detectable.

Learn more about the Scoville Scale below!

Scoville Scale List

Watch Out: The below Scoville heat units listed are just a guide – using the higher SHU within that chilli or pepper’s range. Scoville units or SHUs for each chilli can change wildly based on climate, growing conditions and even the seed.

Everything You Need To Know About The Scoville Scale

How do you measure a scoville heat unit.

The Scoville scale isn’t without its detractors. A common criticism is the test’s reliance on human testers.

What is the hottest chilli in the world?

The Carolina Reaper (2,200,000 SHU) is the hottest pepper in the world – ranging from 1,500,000 Scoville Heat Units and peaking at 2,200,000 SHUs.

The Scoville Scale is dominated early by chemical compounds such as Resiniferatoxin  (16,000,000,000 SHU) – a chemical likely to cause chemical burns on contact with the skin.

How hot is a ghost pepper on the Scoville scale?

TheBhut Jolokia Pepper, commonly known as a Ghost Pepper weighs in at a super hot 1,041,427 SHUs. Because it was the first chilli pepper to test at over 1 million Scoville Heat Units, it has enjoyed healthy popularity across the web.

How hot is a Carolina reaper on the Scoville scale?

As mentioned above, The Carolina Reaper (2,200,000 SHU) is the hottest pepper in the world – ranging from 1,500,000 Scoville Heat Units and peaking at 2,200,000 SHUs.

How hot is a Jalapeno pepper on the Scoville scale?

All the way from Mexico, the Jalapeno (8,000 Scoville Heat Units) is one of the most popular peppers in the world! It starts from 2,500 SHUs and peaks at 8,000 SHUs.

Have I missed something? We always try to keep this list updated to let me know and  contact me here .

About Chasing Chilli

Here at Chasing Chilli we’ve taken it upon ourselves to chase down all-things-chilli and spice. Join us on our chilli adventure ????️  Read more…


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Where the Ghost Pepper Stores Its Heat

New research explains how the hottest peppers get their spice.

ghost chili pepper shu

Most home cooks know that the trick for tempering the heat of a chili pepper is to remove the seeds. The reason why it often works: Conventional wisdom holds that a pepper’s power is concentrated in the placenta—the central core of the fruit that contains the seeds, otherwise known as the pith—and the thick veins that attach the placenta to the pepper wall. Removing the seeds, then, usually results in removing the placenta and veins, thus cooling the fruit’s heat.

Another trick: Sometimes it’s possible to determine the heat of a pepper just by looking. Because capsaicin, the substance that makes chilis hot, is a yellowish liquid in its pure form, yellow veins often indicate more spice.

“If you go to the grocery store, and, say, pick six jalapenos up, and cut them open and look at those veins, the more yellow you see, the hotter the jalapeno,” said Paul Bosland, a professor of horticulture and director of the Chile Pepper Institute at New Mexico State University.

Even when all those pieces are removed, though, some peppers—de-veined, de-seeded, and not yellow—still have a heat that just won’t chill, befuddling casual cooks and researchers alike.

For example, the ghost pepper, which doesn’t have many veins or appear particularly yellow, shouldn’t pack such a punch. But in 2007, Guinness World Records certified the ghost pepper as the world’s hottest chile pepper—some 400 times hotter than Tabasco sauce. (Pepper heat is measured in Scovilles, a unit based on the number of heat-producing alkaloids a pepper contains.)

It wasn’t until recently that researchers really understood the source of the ghost’s heat. One day last fall, Bosland and his colleagues were in the field cutting some ghost peppers when they noticed that the peppers walls were glistening in the sunlight. “Because the skin of the fruit is kind of a red-orange color, it’s sometimes hard to see that yellow vesicle. It just doesn't pop out at you like it does on the white placenta tissue,” said Bosland. The glistening made them think that perhaps the veins weren’t just along the interior placenta, but lining the inside wall of the fruit itself. Bosland took the peppers to Peter Cooke, who runs the electron microscope lab at New Mexico State University, to image it.

It turns out that capsaicin, the compound that gives chili peppers their fire, is well suited to fluorescence microscopy: Under the right conditions (think blacklights), it naturally glows in the dark. By giving the peppers the blacklight treatment, the researchers were able to show that though many varieties store the bulk of their heat in the center pith, some peppers work differently. They published their research in late 2015 in the Journal of the American Society for Horticultural Science.

Bosland and Cooke found that super-hot chili peppers—fruits that top one million on the Scoville scale—store as much heat in their fleshy skins as they do in the pith. In a jalapeno, if you remove the seed capsule, you slash the amount of capsaicin by roughly 100 percent—essentially all of the heat is in the placenta. But if you remove the veins and seed capsule from a ghost pepper, you reduce the amount of capsaicin by only 50 percent. In super-hot peppers, roughly half their capsaicin is stored in the skin. Stated plainly, super-hot peppers don't just have more capsaicin than chiller peppers; they store it differently.

“I’ve been saying that super-hot peppers are different for ten years,” said Ed Currie of the South Carolina based Pucker Butt Pepper Company. Currie breeds the Carolina Reaper, which at 1.5 million SHU claimed the title of the world’s hottest pepper in 2013. He’s also currently preparing to unveil a new pepper, currently titled HP56, which tops the Scoville scale at 2.2 million SHU—essentially with a bite as hot as pepper spray but in fruit form.

Currie can recite the health benefits of spice like a true pepper evangelist: The skin of super-hot peppers, he notes, has been studied for its cancer-fighting properties and effects on metabolism.

In fact, several studies in rodents and cells have found that capsaicin may help to fight cancers ranging from prostate cancer to colon cancer to leukemia . A 2015 study published in BMJ found that individuals who ate spicy foods almost every day had a 14-percent decreased likelihood of dying. Capsaicin is already a treatment for psoriasis and muscle aches—synthetic capsaicinoids are the key ingredients in over the counter muscle creams like Bengay.

Meanwhile, outside of medicine, the increase in super-hot peppers or peppers greater than 1 million SHU—in the ‘80s super-hot peppers were thought to max out around 500,000 SHU—has risen in tandem with the nation’s appetite for spicier foods.

“For many decades the United States, France, and Northern Europeans didn’t really eat spicy foods,” said Bosland. “When I first started working here people asked me if chili peppers were a fad. Nobody asks that anymore—it’s more mainstream.”

It’s a sentiment echoed by Gilbert Queeley, a research associate with  Florida A&M’s Cooperative Extension. Queeley works with farmers to help them find ways of increasing their profits from crops. Lately, that means scotch-bonnet peppers, which clock in at 100,000-350,000 SHUs, or 10 to 35 times hotter than the jalapeno. The increased demand and the scotch bonnet’s relatively high price—$2.75 to $3 dollars a pound, according to Queeley—means that some farmers can make significantly more money growing scotch bonnets than they can with other, more traditional vegetables.

“Most of the retailers around here and people in the hot-sauce industry were familiar with jalapeno peppers and Tabasco-type peppers, and for a while they stuck with what they knew,” said Queeley. “But once the Jamaican cuisine in particular started permeating throughout the south, and everyone got on the jerk sauce, and jerk seasoning, and jerk chicken bandwagon, the scotch bonnet pepper took off.”

And understanding the attributes that contribute to a pepper’s spice—like how capcaisin gets stored—makes it easier to breed peppers that meet demand, whether that’s medicinal or culinary.

Or both. Spice lovers say that the pain of eating a chili pepper is a draw, not a negative.  “With the chili heat, your body produces endorphins that make you feel better,” said Bosland. “You feel good when you eat it.”



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  • Aug 2, 2023

The Ghost Pepper on The Scoville Scale

The Ghost Pepper on The Scoville Scale

For the true aficionado of hot and spicy, the ghost pepper deserves a special place in their culinary hall of fame. Reaching up to an impressive 1 million units on the Scoville scale , this fierce pepper has earned its place as one of the hottest naturally occurring ingredients around.

But why are we so obsessed with eating something that is literally burning hot? Let's talk about what makes this chili so ferocious, how it's used in popular dishes, and some ghost pepper hot sauces to try!

What is the Scoville Scale and How Does it Work

If you have ever bitten into a chili pepper and felt the intense heat spreading throughout your mouth, that heat in all peppers is caused by one simple natural ingredient... capsaicin. The compound called capsaicin is found in varying levels in peppers and is what causes the burning sensations you feel.

The Scoville Scale is a measurement of how spicy a pepper is based on its capsaicin content. It was developed by Wilbur Scoville in 1912 and originally measured through a taste test.

Today, the Scoville Scale is calculated by using high-performance liquid chromatography to determine the capsaicin concentration in a pepper. The higher the concentration, the spicier the pepper. So, the next time you're in the mood for something spicy, you can check on the Scoville Scale to get a rough idea of how hot that chili pepper may be.

a collection of ghost peppers

The Bhut Jolokia Ghost Pepper on the Scoville Scale

The infamous ghost pepper, also known as the Bhut Jolokia, is one of the hottest peppers around. It's so hot that it was once used to make tear gas! Just kidding, we just made that up... but it is HOT.

It stands tall on the Scoville Scale at around 1,041,427 SHU. But with any pepper that can range depending on how the pepper was grown, where it was grown, and many other factors. On the low end, the bhut jolokia ghost pepper can also be around 855,000.

Jalapeños have a Scoville rating that ranges from 2,500 to 8,000. While this may seem low compared to some of the hotter peppers like the 7 pot primo or Carolina reapers, jalapeños still pack a decent amount of heat.

To put its heat into perspective, here is the Scoville rating of the jalapeño pepper alongside some other well-known peppers:

Bell pepper: 0 SHU

Jalapeño pepper: 2,500-8,000 SHU

Serrano pepper: 10,000-25,000 SHU

Ghost Pepper: 1,041,427 SHU

So yeah, it's hot!

the ghost pepper plant

History of The Ghost Pepper

The Bhut Jolokia ghost pepper comes from the Northeast region of India and the name “Bhut Jolokia” literally translates to “Ghost Pepper.” It was officially discovered in 2000 and has since become a popular ingredient in many spicy dishes, sauces, and snacks worldwide.

In 2007 it made its way into the Guinness Book of World Records as the hottest chili pepper on Earth with an average score of 1,041,427 SHU. However, it has since been surpassed by the Carolina Reaper.

Ghost Pepper Hot Sauces

If you're brave enough to try it out for yourself, there are quite a few recipes online that require the use of this hot chili pepper.

For those who just want to add some heat without cooking up something themselves, there are plenty of amazing ghost pepper hot sauces out there. Here are a few of our personal favorites:

Mikey V's - Sweet Ghost Pepper

Ghostly Garlic Hot Sauce

Texas Ex's

sweet ghost pepper hot sauce

The Different Types of Ghost Peppers

Although the Bhut Jolokia is the most popular, there are actually several varieties of ghost pepper out there. The red ghost pepper that most people are familiar with is just one of many.

Red Ghost Pepper

The red ghost pepper is also often called Naga Jolokia and Bih Jolokia has long pods typically with a bumpy texture.​ Its flavor can be smokey and slightly fruity.

Green Ghost Pepper

The green ghost pepper is a younger and immature version of the red ghost. Taste wise it can have a grassy, fruity, and floral taste. Typically the green ghost pepper won't have as much heat as the red.

Peach Ghost Pepper

The peach Bhut Jolokia tends to have longer pendant pods than the other ghost peppers. Pods on it can start by growing green but eventually turn into a pinkish, peach color. Some even turn orange if left for too long.

Yellow Ghost Pepper

The yellow ghost pepper is unique as it was a natural variant and not a hybrid. Again, the pepper will start green but will grow yellow as it begins to ripen. Tastewise, you'll find it very similar to the red ghost pepper.

White Ghost Pepper

​The white ghost pepper is a rare version that you won't see very often. It also has a more unique look to it as it doesn't have bumps much like the others. It comes with a slightly citrus flavor.

Chocolate Ghost Pepper

The chocolate ghost pepper is not a chili pepper covered with chocolate... but rather naturally grows and turns into a chocolate color. They tend to be a bit smoky and can be very aromatic!

Purple Ghost Pepper

Lastly, we have the purple ghost pepper. Some of these will start off growing with a purple color and eventually turn red. Others can start off green and then turn purple and then red. They have your typical bhut jolokia tastes and flavor profiles, but they can bit a bit more timid with their heat levels.

Chocolate Ghost Pepper

Are You Going To Try The Bhut Jolokia Ghost Pepper?

The Bhut Jolokia ghost pepper is one of the spiciest peppers out there. It can range from 1,041,427 SHU on the Scoville Scale and comes in a variety of colors. From red, green, peach, yellow, white, chocolate, and purple - there are plenty of options for anyone looking to get a bit of heat.

Whether you're looking to add heat to a dish or just curious about the Bhut Jolokia ghost pepper, there's a lot of information out there to learn and explore. From its history, different varieties, and hot sauces .

So if you ever find yourself feeling brave enough to try out the heat of a ghost pepper, grab some gloves and go for it! Just make sure you know what your tolerance level is first.

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Ghost pepper

Ghost Pepper – All about Heat, Flavor, Uses, Substitutes

In this article about ghost pepper:.

🗺️ Origin and history | 🌶️ Uses | ✨ Appearance and taste | 🌶️ Types | 🧑‍🌾 Growing – gardening | 👨‍🍳 Cooking – recipes | 🛒 Where to buy | 🫙 How to store | 👨‍⚕️ Health benefits | 🌶️ Alternatives and substitutes | ❓ Frequently asked questions

What is Ghost Pepper?

The ghost pepper, also known as Bhut Jolokia, is a variety of chili pepper indigenous to Northeast India. When fully matured, these elongated, vibrantly-colored peppers transition from shades of green to intense red, orange, or chocolate brown. Often found in dried or powdered form, ghost peppers are also utilized in their fresh state for making hot sauces, salsas, and other spicy condiments. They are sometimes called Naga Jolokia or ghost chilies.

Ghost peppers are renowned for their exceptional spiciness, registering significantly higher on the Scoville scale than other well-known chili varieties like jalapeños or habaneros . However, despite their remarkable heat, ghost peppers exhibit a distinctly fruity and mildly sweet taste.

Are Ghost Peppers spicy? How hot are they?

Ghost pepper scoville: 855,000 to 1,041,427 SHU

Ghost peppers are notorious for their extreme heat, ranking significantly higher on the Scoville scale than many other chili varieties. Ghost pepper Scoville ratings typically range between 855,000 and 1,041,427 Scoville heat units; for comparison, jalapeños usually register between 2,500 and 8,000 Scoville units. Ghost peppers even more significantly surpass less spicy peppers, like heatless bell peppers (0 Scoville units) and banana peppers , which have a heat level akin to pepperoncini (100-500 Scoville units).

On the other hand, Trinidad Moruga Scorpion and the Carolina Reaper offer even more intense heat levels, surpassing the ghost pepper’s extraordinary spiciness. In addition, chili peppers offer a wide range of heat profiles to suit every preference and palate.


Where do ghost peppers come from.

Ghost peppers, or Bhut Jolokia, are indigenous to northeastern India, specifically the states of Assam, Nagaland, and Manipur. These potent chili peppers have been integral to the region’s culinary and cultural traditions for centuries. Ghost peppers were eventually introduced to other parts of the world, gaining popularity among spice enthusiasts and daring food lovers. Today, ghost peppers are cultivated in India, Bangladesh, and Sri Lanka, further expanding their influence and reputation as one of the world’s hottest chili peppers.

Uses for ghost pepper

What are Ghost Peppers good for? How to use them?

Ghost peppers are incredibly versatile and can be used in the kitchen in numerous ways, providing intense heat and a unique flavor to dishes. They are often incorporated into hot sauces, salsas, and other condiments, adding a fiery kick.

Ghost pepper hot sauces are famous for bringing significant heat to any meal. These sauces can be used as a condiment for tacos and burgers or a dipping sauce for wings. Ghost pepper hot sauces provide heat and impart a fruity, slightly sweet undertone that enhances a dish’s overall flavor.

Ghost pepper salsa is another delicious way to incorporate this chili pepper into your culinary creations. Combining ghost pepper with tomatoes, onions, and other ingredients creates a spicy and flavorful salsa perfect for dipping tortilla chips or topping your favorite Mexican dishes. The intense heat of the ghost pepper pairs well with the acidity of the tomatoes, creating a well-balanced, fiery, and tasty salsa.

A unique way to use ghost peppers is by creating ghost pepper salt. Combining dried, ground ghost peppers with coarse sea salt can produce a spicy seasoning that adds a kick to any dish. This salt can be sprinkled on grilled meats and roasted vegetables or even used to rim the glass of a spicy cocktail.

Ghost pepper wine is an unconventional and intriguing use of these chili peppers. Infusing ghost peppers into wine creates a distinct beverage with a surprising combination of fruity, sweet, and spicy flavors. This daring concoction is perfect for those seeking a new and exciting experience. However, be forewarned that the spiciness of the ghost pepper wine is not for the faint of heart; drinking it straight should be approached with caution and an adventurous spirit.


What do ghost peppers look like.

Ghost peppers are medium-sized, pod-like, elongated chili peppers with a wrinkled, rough surface. They typically measure between 2 and 3 inches in length and about 1-2 inches in width. The peppers transform color as they ripen, starting as green and turning a vibrant red or orange when fully mature. Their distinct appearance, featuring a pointed tip and thin, crinkled skin, sets them apart from other chili varieties. When dried, ghost peppers have a dark reddish-brown hue and a more pronounced wrinkled texture.

What does Ghost Pepper taste like?

Ghost peppers have an intense, fiery heat and a surprisingly fruity and sweet undertone. The initial taste can be deceptive, as the mild sweetness quickly gives way to a powerful, lingering spiciness. The heat from the ghost pepper builds gradually, reaching its peak intensity after a few moments. Although their extreme heat may not suit everyone, the unique blend of sweetness and spiciness has won over many chili enthusiasts and adventurous eaters who appreciate these peppers’ complex flavor profile.

What are the different types of Ghost Peppers?

Ghost peppers are available in various colors, each with distinct characteristics. Here, we delve into three unique types: yellow, peach, and purple ghost peppers.

The yellow ghost pepper features a vibrant yellow hue and a fruity, citrusy taste. While still intense, its heat level is slightly milder than the more common red ghost pepper. As a result, yellow ghost peppers work well in dishes with a touch of brightness and a powerful kick, such as salsas, hot sauces, and marinades.

Peach ghost peppers are unique due to their pale orange or peach-colored appearance. They also possess a slightly sweet and fruity flavor while still packing the intense heat of ghost peppers. The peach ghost pepper’s distinctive color and taste make it an excellent choice for adding visual appeal and a fiery punch to various recipes, including spicy jams and jellies.

The purple ghost pepper is a rare variety characterized by its deep purple color, sometimes appearing almost black. This visually striking pepper maintains the extreme heat of its ghost pepper siblings with a slightly earthy and fruity flavor profile. The purple ghost pepper’s dramatic appearance adds an exotic touch to dishes, making it a popular choice for creating a unique and unforgettable culinary experience.


How to grow ghost pepper.

Ghost peppers are an exciting option for cultivating. These peppers thrive in warm climates with ample sunlight and can be grown in the ground and in containers. To successfully grow ghost peppers, ensure they are planted in well-draining soil and watered consistently. These peppers also benefit from regular fertilization.

When to pick Ghost Pepper?

Typically, ghost peppers require 120-150 days to reach full maturity (depending on the growing conditions). Therefore, harvesting the peppers regularly is essential, encouraging further growth and yield as they ripen. Though their long maturation period can make ghost peppers challenging to grow, the reward of having homegrown, intensely spicy peppers is well worth the effort for both gardening enthusiasts and chili lovers.

Recipe ideas for ghost pepper


Cooking / recipe ideas for ghost pepper.

Known for their intense heat and distinct flavor, ghost peppers can be incorporated into various dishes for a fiery twist. One popular use is ghost pepper hot sauce, which adds a powerful kick to everything from tacos to eggs. To make this sauce, blend ghost peppers with garlic, onion, vinegar, and a touch of honey or sugar for a balanced flavor. The result is a versatile and spicy sauce you’ll want to drizzle on all your favorite dishes.

Ghost pepper cheese is another delicious way to enjoy the heat of ghost peppers. Many specialty cheese makers produce spicy cheeses infused with ghost pepper powder, which adds a fiery punch. These cheeses can be added to sandwiches and burgers or served on a cheese platter for an adventurous experience.

Ghost pepper powder is a convenient way to incorporate the heat and flavor of ghost peppers into your cooking. Use it as a seasoning for meats, vegetables, or even popcorn. A little goes a long way, so be cautious when adding it to your recipes.

Ghost pepper jelly is a unique condiment that combines fruit preserves’ sweetness with the ghost peppers’ heat. Spread it on toast, serve it with cream cheese and crackers, or use it as a glaze for grilled meats. Either way, the combination of sweet and spicy will surely please those who love bold flavors.

For an Asian-inspired dish, try making ghost pepper noodles. Toss cooked noodles with a sauce made from soy sauce, sesame oil, ghost pepper powder, and your choice of vegetables or protein. The result is a delicious, spicy noodle dish perfect for a quick dinner.

Finally, ghost pepper wings offer a fiery spin on a classic appetizer. Toss your favorite chicken wings in a sauce made from melted butter, ghost pepper hot sauce, and a touch of honey for a spicy, sticky, and addictive treat. Serve these wings at your next gathering and watch them quickly disappear.


Where can i buy ghost pepper.

Ghost peppers can be found either fresh or dried at select grocery stores. Try looking in specialty food stores, ethnic markets, or farmers’ markets if you cannot find them at your local grocery store. You can also purchase ghost peppers online from various websites and deliver them to your doorstep.

When purchasing, choose firm ghost peppers with vibrant colors. Avoid peppers that are soft, shriveled, or have dark spots on them, as they could be past their prime.

In addition to fresh or dried peppers, you can also find various ghost pepper products, such as hot sauces, salts, and powders. You can usually find these items available in the spice or condiment sections of grocery stores or online retailers.

Where can I buy Ghost Pepper plants?

You can purchase your ghost pepper plants from garden centers or nurseries specializing in selling vegetable plants. You can also buy the plants online from various websites.

When choosing ghost pepper plants, look for healthy plants with strong stems and green leaves. Avoid those that look wilted or have yellow leaves, as they could be unhealthy.

Where can I buy Ghost Pepper seeds?

You can purchase ghost pepper seeds online or from a local garden center to grow plants from seed. When planting ghost pepper seeds, follow the instructions on the seed packet and plant them in a location with plenty of sunlight and well-drained soil.

How to store ghost peppers


How do i store ghost peppers.

You can keep fresh ghost peppers in the fridge for two weeks. To preserve them longer, put the peppers in a sealed plastic bag or airtight container and place it in your refrigerator’s crisper drawer.

Store dried ghost peppers and products like powders and flakes in a cool, dry area away from sunlight. Use airtight containers to ensure their freshness and avoid moisture contamination.

Can Ghost Peppers be frozen?

Ghost peppers can be frozen. First, clean the peppers and detach the stems. Next, arrange the peppers neatly in a single layer on a baking sheet and freeze them for a few hours. After frozen, move the peppers into an airtight container or plastic freezer bag and store them in the freezer for up to six months.


Are ghost peppers healthy.

Ghost peppers are low in calories but high in fiber, making them nutritious for your diet. They also provide vitamin C, which strengthens the immune system, and vitamin A, essential for maintaining healthy eyes and skin.

Ghost peppers also contain capsaicin, a compound known for its anti-inflammatory and pain-relieving properties. Research has also demonstrated that capsaicin can enhance metabolism and support weight loss.

However, some individuals might experience gastrointestinal discomfort after consuming spicy foods like ghost peppers. Therefore, if you feel discomfort after eating ghost peppers, lessen your intake or avoid them.

Additionally, due to their extreme heat, consuming large quantities of ghost peppers is difficult, meaning that the nutritional benefits may be limited by the small amounts typically consumed.


What’s a good ghost pepper alternative.

Are you searching for suitable ghost pepper substitutes? There are several options available to cater to various heat preferences. For a milder alternative, use habanero peppers; although still spicy, they possess less heat than ghost peppers and work well in sauces and salsas.

Cayenne peppers offer a more moderate heat option with a distinct flavor that can be incorporated into various dishes like curries and stews. Finally, consider serrano peppers to reduce the spiciness further; they can be used in salsas, sauces, and soups while still providing a kick.

For a more versatile, milder choice, jalapeño peppers do well in many recipes. Remember to remove the seeds and membranes to reduce the spiciness. Jalapeños also provide a subtle spiciness that doesn’t overpower the dish, making them an excellent substitute for those who prefer less heat.

RELATED: Read our in-depth guide about ghost pepper substitutes

How do you pronounce ghost pepper?

The ghost pepper is pronounced gohst PEH-per .


Faq about ghost peppers, can ghost peppers burn your skin.

Yes, ghost peppers can cause skin irritation due to their high capsaicin content. Wear gloves when handling these peppers to avoid skin burns or discomfort. In this way, the capsaicin found in ghost peppers is the source of their intense heat; when it comes into contact with your skin, it can cause a burning sensation, redness, or even blisters. It's also essential to avoid touching your face after handling ghost peppers, especially your eyes, nose, and mouth, as capsaicin can cause severe pain and irritation. Washing your hands thoroughly with soap and water after handling ghost peppers can minimize the risk of irritation.

Can ghost pepper kill you?

Although extremely spicy, ghost peppers are unlikely to kill healthy individuals. However, overconsumption may lead to severe gastrointestinal distress and other complications, especially for those with pre-existing conditions.

Can ghost peppers give you diarrhea?

Ghost peppers may cause diarrhea in some individuals, as their intense spiciness can irritate the digestive system, leading to gastrointestinal discomfort. In addition, the high capsaicin content in ghost peppers can also trigger the body's natural response to expel irritants, resulting in diarrhea or other digestive issues. Therefore, it's essential to consume ghost peppers in moderation and be cautious if you have a sensitive stomach or a demonstrated history of digestive problems.

Why the name ghost pepper?

The ghost pepper, Bhut Jolokia, derives its name from the Assamese language. The term "bhüt jolokia" translates to "Bhutanese pepper." Unfortunately, the word "bhüt" was mistakenly associated with the near-homonym "bhut," meaning "ghost." Consequently, the pepper's name was thought to be linked to its intense heat that creeps up on the consumer.

Is ghost pepper hotter than Carolina Reaper?

No, the Carolina Reaper is hotter than the ghost pepper. The Carolina Reaper holds the Guinness World Record for the hottest chili pepper, with Scoville heat units ranging from 1,400,000 to 2,200,000. On the flip side, the ghost pepper is one of the world's hottest, with its Scoville ratings typically ranging between 855,000 and 1,041,427 units.

Is ghost pepper hotter than habanero?

Yes, ghost peppers are substantially hotter than habanero peppers. With a Scoville rating of over 1 million Scoville Heat Units (SHU), ghost peppers greatly surpass the heat level of habanero peppers, which typically register 100,000 to 350,000 SHU. This difference in intensity makes ghost peppers a formidable choice for those wanting a truly fiery experience.

Similarities and differences between ghost pepper and other peppers

  • Ghost Pepper VS Carolina Reaper
  • Ghost Pepper VS Scotch Bonnet
  • Ghost Pepper VS Habanero
  • Ghost Pepper VS Jalapeño
  • Ghost Pepper VS Naga Viper
  • Ghost Pepper VS Scorpion Pepper

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Ghost Pepper | Bhut Jolokia

Ghost Pepper | Bhut Jolokia

Species:  Capsicum Chinense Heat Level:   855,000 to 1,041,427 SHU (Scoville heat units) Other Names: Ghost Chili Pepper, Ghost Pepper

The Bhut Jolokia or Ghost Chili, named for its ghostly bite, is the hottest chili pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chili pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by Guinness World Records. 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 chilies 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.

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Daily Meal

15 Types Of Peppers And When To Use Them

Posted: October 7, 2023 | Last updated: October 7, 2023

Pepper is almost always synonymous with "hot." Enjoying them is often a fine line -- you may be one of those who avoids them at all costs or someone who douses your food in hot sauce. But, with so many pepper varieties, you may be surprised to learn they aren't all that spicy. From mild, sweet bell peppers and banana peppers to intense, fiery Carolina reapers, peppers truly come in a range of flavors. Each variety has its uniqueness, making them versatile ingredients in a multitude of cuisines worldwide.

When it comes to the different kinds of peppers, it's all about understanding how they taste and how they can best be used. Some peppers are best suited for spicy cuisine and others add an extra element as a topping or garnish. It all depends on what your tastebuds can handle and how spicy you're willing to get. Here, we'll delve into several types of peppers, how to identify them when shopping, what they taste like, and ways you can incorporate them into your cooking.

Read more: 12 Vegetables And Fruits That Used To Look Very Different

You may be more familiar with cayenne peppers in their ground, powdered form, which is often how it's seen. However, fresh cayenne peppers are also readily available and used in a variety of ways. These peppers are long, skinny, and bright red -- yep, like the emoji. Their heat comes from capsaicin, which is present in most spicy peppers and also has various antioxidants from beta carotene to vitamins A, C, and E. Oftentimes, it's used as a supplement because of its many health benefits. Aside from the antioxidants in capsaicin, cayenne peppers also have folate, potassium, magnesium, iron, and other important nutrients.

Cayenne typically ranges from 30,000 to 125,000 Scoville Heat Units (SHU) per the Scoville scale, which puts it around a medium level for spiciness. Most people can handle the heat of cayenne, which makes it a very easy pepper to use. Cayenne has a distinct peppery flavor, but it's also slightly fruity and is ideal for adding to eggs or chocolate, especially in powdered form. If you're using whole cayenne peppers, they are a delicious addition to chili, sauces, soups, a Bloody Mary , and really any cuisine that you want to have an extra kick, particularly Asian cuisine.

Bell Peppers

Bell peppers, or sweet peppers, are perhaps one of the most bearable types of pepper (spice-wise). A relative of chili peppers, these peppers (also known as Capsicum annuum) range in size from petite and slightly rounded to large and bulbous -- like the ones known for stuffed peppers . They contain several essential vitamins and are particularly rich in vitamin C, but are typically not spicy at all. Bell peppers also vary in color, from green when they are technically underripe to yellow, orange, and red. Even though they aren't nearly as common, bell peppers are also found in shades of purple, white, and brown.

If you've ever taken a bite of raw or cooked sweet peppers, you know they have a great crunch. Typically, you should remove the seeds because they can taste bitter, but they aren't harmful by any means. Red bell peppers are certainly the sweetest, with yellow and orange following close behind, and green bell peppers are usually more bitter. As far as cooking bell peppers, they are incredibly adaptable. You can easily eat them raw on a veggie tray, stuff them, or sauté them. They're great for pasta, goulash, soups, or including as a side, like in this recipe for roasted fish with sweet peppers.

Piquillo Peppers

Piquillo peppers are a type of red chili pepper native to the northern region of Spain, particularly the Navarre region. Spanish for "little beak," piquillo peppers are shaped like exactly that! Oftentimes, they are sold in jars after they've been fire-roasted, peeled, and de-seeded. On the Scoville scale, they sit at 500 to 1000 SHU, which is remarkably low. Despite being a pepper, they aren't extremely hot. Like bell peppers, they have a sweet bite to them, but they are also known to be tangy in flavor.

Their triangular, almost heart-shaped form makes them ideal for stuffing. This is probably one of the most common uses for them, and they work well with fillings such as cheese, meat, seafood, or vegetables. You can also pickle them, fry them, or roast them, all of which will intensify their mild flavor. Piquillo peppers are tasty when cooked in paella or added to eggs, sandwiches, salads, or pizza.

Chipotle Peppers

Chipotle peppers are red jalapeño peppers that have been dried and smoked. Typically, they can be purchased whole, canned, or in ground form. These peppers are an integral ingredient in Mexican and southwestern cuisine, known for their smoky, earthy flavor and moderate heat. Seeing as how they are made from jalapeño peppers, they have the same level of heat -- 5,000 to 10,000 SHU. You can also make them at home by smoking your own jalapeños.

In particular, chipotle peppers are often used to make adobo sauce . Besides that, they're also a good pepper for tacos, fajitas, and chili. As a powder, chipotle makes a great rub or marinade, or a spice for eggs and baked foods like cornbread or chocolate desserts. When cooking with chipotles, it helps to pay attention to the heat level. While regular chipotle peppers are more common, morita chipotle peppers are a variant that is typically spicier.

Tabasco Peppers

You've likely seen Tabasco peppers in the infamous hot sauce, but these tiny peppers can be used in many more ways. Native to Mexico, these peppers come in around 30,000 to 50,000 SHU, which gives them an average level of heat close to that of cayenne. While Tabasco sauce is pretty heavy on salt, the actual peppers boast many health benefits. Like other peppers, they contain vitamins like A and C as well as a small amount of dietary fiber and some protein.

Surprisingly juicy for their smaller size, they pack a burst of flavor perfect for various recipes, particularly Mexican cuisine. Even though they have some heat, they're also somewhat smoky and can taste fruity once they're ripe and red. You can make your own hot sauce with the peppers at home, with a simple mixture of the peppers, salt, and vinegar. Moreover, the peppers are great in marinades, dips, salsas, and even cocktails. Tabasco peppers are also ideal for stuffing or pickling if that's more your style.

Anaheim Peppers

As their name suggests, Anaheim peppers are named for the city in California but are sometimes called Magdalena, California chili, or New Mexico peppers. With the Scoville scale placing them around 500 to 2,500 SHU, they're fairly mild, making them an ideal pepper if you don't like a lot of heat. And, much like bell peppers, they have a sweeter, fruity flavor that makes them perfect for even snacking. When shopping for them, they might look similar to jalapeño peppers, as they're both green and oblong, but Anaheim peppers tend to be sharper in shape than jalapeños, which have a rounder top to them. 

One of the most popular uses of Anaheim peppers is in chiles rellenos , a Mexican dish where roasted and peeled peppers are stuffed with cheese, meat, or a mixture of both. They are then dipped in batter, fried, and served with salsa or sauce. Anaheim peppers are also good for stuffing and roasting. If needed, they are a good substitute for poblano peppers.

Bird's Eye Chile Pepper

Sometimes called Thai chile peppers, bird's eye chile peppers are extremely common in Southeast Asian cuisine from Thai food to Vietnamese cuisine. This variety is known for its bold, fiery flavor and intense heat, ranging from 100,000 to 225,000 SHU. To help you understand just how spicy that is, a jalapeño pepper has a score of 2,500 to 8,000 SHU. Small and slender, these peppers typically are bright red (often called red Thai peppers) or green, with a sharp, pointed tip resembling a bird's eye.

You can buy these peppers whole and dried, in powder or flake form, or even as a paste. You'll typically find these peppers in curries, sambals, stir-fries, and any spicy Southeast Asian dishes. It's also used to make prik nam pla (or nam pla prik), a traditional dipping sauce made in Thailand with bird's eye chile peppers, garlic, fish sauce, and lime juice. That sauce is often served in nam prik ong , a Thai appetizer.

Looking almost like skinny, little jalapeños, serrano peppers are definitely hot, but still a versatile variety. They're significantly spicier than jalapeños, with a score of 10,000 to 25,000 SHU. However, their earthy, mild peppery flavor is rather similar to that of a jalapeño, making them a decent substitute for one another. Unless it comes to stuffing -- serrano peppers aren't optimal for that because of their slender size. Just like other varieties, serrano peppers range in color from a ripe red, a lesser ripe orange and yellow, and an unripe green -- finding green serrano peppers is very common. Typically, they are hotter when they are smaller and more mild if they are underripe. They're found at many larger grocery stores as well as Mexican grocery markets and can usually be purchased fresh or dried.

In your cooking, serrano peppers are perfect for topping pizza and tacos and adding to guacamole, salsa, or chili. They also work well sautéed as a side or in stir-fry or other rice dishes. We recommend using them in a spicy serrano pico de gallo.

Scotch Bonnet

Scotch bonnet peppers are incredibly common in the Caribbean, especially in Jamaica where they're primarily grown. This variety is one of the more intense peppers, with a Scoville rating of 150,000 to 325,000 SHU. Despite their Caribbean heritage, their name is derived from their shape -- on the vine, they resemble a Scottish bonnet. Red is ripe, but these peppers transition through shades of green and orange as they grow.

When cooking Scotch bonnets, beware. They're about as hot as a habanero, and probably not a good starter option if you don't like a lot of spice. These peppers are key for dishes like jerk chicken and pepper sauces. Some other traditional Caribbean dishes that use this beloved pepper are callaloo and pepperpot stew. Depending on how you enjoy a sweeter kind of heat, Scotch bonnets make a great salsa, curry, chutney, or hot sauce for dipping as well as seasoning meat.

Banana Peppers

You've likely seen banana peppers, if not on a pizza, then in the produce aisle. Because of their mild, slightly sweet flavor that is manageable for most, banana peppers are very common. Just as their name indicates, this variety is usually yellow by the time they're picked, but they ripen to shades of orange and red just like other peppers. Only going up to 500 Scoville Heat Units, this variety is rather tame. Perhaps it's good they won't make you sweat, as they also have many health benefits including a good amount of dietary fiber and vitamin B6, as well as potassium, folate, and calcium.

Very often, banana peppers are pickled or eaten fresh. You may see them on pizza, sandwiches, salads, or wraps. They're also a good choice for stuffing or frying. However, there are a multitude of unique ways to use banana peppers, from the typical grilling and roasting to incorporating them into salsas, relishes, and more.

Typically found fresh, dried, or powdered, poblano peppers are a kind of chili pepper often viewed as a less spicy jalapeño. As far as their heat level, it ranges from 1,000 to 1,5000 SHU, which is pretty low. Green poblano peppers are generally less spicy than red poblanos, but when red poblanos are dried (called ancho chiles), they are smokier in flavor. Containing capsaicin adds to their nutritional value, as it's a powerful antioxidant and these peppers also have a lot of vitamin C -- about 134% of the daily recommended.

Besides being a staple in Mexican cuisine, poblano peppers can be used in many different ways. Slightly sweet, they're the perfect addition to relishes and salsas, but they're also a unique element for cornbread. In general, they can be used universally in soups, chilis, casseroles, and more. They're great in this grilled salmon with tomato-olive salsa and poblanos and also think they're worth a try in this recipe for black beans and roasted corn with poblano.

Ghost Pepper

If you're already sweating, don't worry -- so are we. Ghost peppers are notoriously hot. In fact, they are one of the spiciest chile peppers on earth. They've become the fuel for contests everywhere, where just trying a bite has become a huge challenge. To put it into perspective, ghost peppers range from 600,000 to over a million SHU. Seeing as how the hottest habanero peppers only reach 577000 SHU, that's incredibly spicy! If you can get past the general heat, these peppers are said to have a smoky taste. Apparently, the hotter the pepper, the scarier it looks, and ghost peppers are no exception. While their coloring isn't different from other varieties, their skin is deeply wrinkled, giving them a distinct and kind of worrisome appearance.

Many might find this pepper far too hot to eat, but it's actually found as a flavor for chips, salsas, hot sauces, and candy -- even Dunkin' Donuts released a ghost pepper donut for Halloween a few years back. If you're brave enough, try it in curries or chutneys, or even join a challenge to simply try eating one.

Perhaps because it's on the hotter end of peppers, habaneros are often used for comparison when discussing spiciness. These chili peppers are hot and fruity, sitting between 100,000 to 577,000 SHU,  with the hottest, Habanero Red Savina, reaching up to 577,000 SHU. Before super hot peppers came into the picture, like ghost peppers and Carolina reapers, habaneros were reigning supreme as one of the spicier varieties. Some of the most common habaneros (and those lowest on the Scoville scale) are identifiable by their orange color and small, round body. Despite their spicy flavor, they do still offer plenty of vitamins A and C. 

Because of their intense heat, they provide a complement to sweeter recipes such as salsa, chutney, and jam, especially if they're made with tropical fruits like pineapple or mango. They can also be pickled, infused into an oil, or incorporated into dips and sauces. If you're down for the heat, try making some pineapple habanero wings.


Pepperoncini is a type of chili peppers sometimes called sweet Italian peppers, Greek peppers, or Tuscan peppers. Even though they're commonly used in Mediterranean cuisine, they are often mistaken for banana peppers. When it comes to pepperoncini versus banana peppers, it really comes down to appearance. Just like banana peppers, pepperoncini peppers are sweet, mild, greenish-yellow, often pickled, and also found on sandwiches and salads. However, pepperoncini peppers are typically more wrinkled and more robust in shape than banana peppers.

Even though pepperoncini peppers are different from banana peppers, their uses are fairly similar. You can use this variety in soups, salsas, arrabbiata sauce, or as garnishes. More frequently, they are found in Mediterranean dishes involving grilled chicken, as well as Greek salad and antipasto boards alongside cheeses, cured meats, tomatoes, and nuts. If you want to switch it up from the norm, try them in this recipe for slow cooker Mississippi pot roast.

Carolina Reaper

The hottest is saved for last and Carolina reaper peppers definitely deserve the spot. On the Scoville scale, they range from a whopping 1,500,000 to 2,200,000, which is more than twice as hot as ghost peppers. Suffice it to say, they may not be at the top of your grocery list. This may be for the best, as they're difficult to find, but relatively simple to grow. Just like ghost peppers, their skin is shriveled but they still have a bright, red color. Although they are extremely spicy, they are known to have a sweet flavor, too.

If you like a good challenge, you can definitely add Carolina reapers to your dishes. Still, it's best you always handle these peppers with extreme caution and use them in small amounts as you figure out the right level of heat for your recipes. Also, it's suggested never to eat them raw, even if YouTubers keep trying it live. Puckerbutt Pepper Company uses Carolina reapers in one of the world's spiciest hot sauces. At home, you can use them in your own hot sauces, salsa, stews, chicken wings, Asian noodle recipes, and spicier cuisines like Indian and Mexican.

Read the original article on Daily Meal .

variety of peppers

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The Spicy Trio

23 Mexican Chili Peppers – A Complete Guide

Spicing up your life is as easy as choosing the right pepper, and a Mexican variety might just be the one for you. There are so many Mexican chili peppers that you shouldn’t have a difficult time finding the spice that fits perfectly, whether for your garden or for your meals. Not only do they come in different heat levels, but they can also be cooked, prepared, or processed in a variety of ways.

There are many varieties of Mexican chili peppers. All of these chilis might seem the same on the surface, but they are each unique. Since the chili gets used in almost all preparations of Mexican dishes, they are an essential part of the cuisine and well worth learning about. Read on to find out more about the location, size, shape, color, flavor, Scoville Heat Units, and typical dishes made with these 23 popular Mexican chili peppers.

Photo for four deep brown dried chipotle peppers. The peppers are pointing upward and downwards in an alternating fashin

Also known as the California pepper, these moderately spicy chili peppers were made famous in Anaheim, California, where they got their name . The Anaheim pepper was originally cultivated in New Mexico and brought to Anaheim in the late 1800s. Although, the Anaheim pepper isn’t technically a “Mexican” chili pepper, we are including it in the list as it is commonly used in Mexican cuisine.

These mild, black chilies are commonly used for salsa verde and other salsas. In addition, they are often cooked down and used as bases for sauces because of their low spiciness and smoky flavor.

Size : six to ten inches in length

Shape : Long, thin, cone-shaped peppers that grow in bunches and tend to have bends and wrinkles in the pepper walls

Color : general green colors and hues when raw, dark red color when ripe

Flavor : mildly spicy and a little smoky

Scoville heat units : 500-2,500

Region found : New Mexico

Traditional cooking uses : These incredibly versatile peppers get used in a variety of Mexican dishes. From salsas to baked bean recipes, the uses for the Anaheim pepper are limitless. In addition, these peppers are used in pico de gallo for a spicy zest and even replace Bell peppers in recipes that need a little more heat.

Ancho is one of three types of Mexican chili that have a different name when they are driedr. Anchos are simply dried Poblano chilis. Anchos appear flat because they are dried and pressed gently.

Size : Six to eight inches in length and three to four inches in width

Shape : flat and oval-shaped

Color : dark purple or black

Flavor : raisin flavor and texture.

Scoville heat units : 500

Region of Mexico found : Puebla in the southeast, below Mexico City

Traditional cooking uses : Ancho is a base of many traditional Mexican dishes. This chili is commonly used for sauces and soups and needs rehydration for about 20 minutes in boiling water before use. Either dress and stuff the rehydrated chili pepper for a main entree or place it in a food processor and create a chili paste that goes well with many Mexican dishes.

Chilhuacle Amarillo

This yellow and orange chili is one of three types of chilis from its family. The Chilhuacle is a spicy chili that is comparable in heat to the very popular Jalapeño. The high production costs of these chilis are making them less popular today. However, they are incredibly delicious and versatile little chilis. The Chilhuacle Amarillo is possibly one of the rarest chilis in Mexico.

Size : three to four inches in length one inch in width

Shape : short and squat when raw and flattened with wrinkles when dried

Color : yellowish-orange

Flavor : spicy and acidic with earthy tones

Scoville heat units : 5,000

Region of Mexico found : Oaxaca region of Mexico

Traditional cooking uses : You can use the Chilhuacle Amarilloin its raw form in a salsa or cooked and topped on meats. The dried chilis are commonly cooked down and used as a base for soups and sauces.

Chiles de Arbol

A beautiful rich red colored little pepper, Chile de Arbol is eaten in many dishes and even dried and used as garlands for decoration. The chilies are also often dried and used as a base for chili paste in Mexican and even Thai dishes.

Size : two to three inches in length, less than half an inch in width

Shape : thin, long, and cylindrical, often called the “Bird’s beak” chili or “Rat’s tail” chili

Color : green when raw and deep, dark red when ripe or dried

Flavor : spicy and acidic

Scoville heat units : 15,000 to 30,000 (about six times hotter than a Jalapeño pepper)

Region of Mexico found : Oaxaca and Jalisco regions of Mexico

Traditional cooking uses : These hot little peppers are great for chili pastes, soups, salsas, Tex-Mex dishes, pickling brines, or hot sauces.

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One of the most famous Mexican chilis, Jalapeños are mildly spicy and used in many different Mexican entrees and side dishes.

Size : three to four inches in length and half an inch in width

Shape : stubby cylinders that have a point at one end with thick walls

Color : green

Flavor : The flavor of Jalapeños changes as the pepper grows. Peppers grown with plenty of water and harvested quickly are mild and even have a sweet taste, whereas those left on the vine in stressful conditions are spicy and robust in flavor.

Scoville heat units : 2,500 to 5,000

Region of Mexico found : Jalapa, Mexico

Traditional cooking uses : Used in a variety of entrees, side dishes, and salsas, Jalapeños are incredibly versatile chili peppers. The most common uses for Jalapeños are in salsas and even cooked and pureed into chili paste for the base of soups and other side dishes.

These chili peppers are not ordinary in shape or size. They look more like little cherries than peppers and are often confused for other produce items instead of spicy chilis. The small round chilis are different because they have seeds that are loose and jingle around inside the pepper when it is dried. The dried pepper is even known as the “chili rattle” or “gourd chili” because of the rattle sound it makes from the seeds bouncing around when dried.

Size : half inch by half inch

Shape : circular in shape, like a large cherry

Color : dark red or purple

Flavor : mildly spicy with a nutty and earthy flavor that is unique

Scoville heat units : 1,500 to 3,000

Region of Mexico found : Coahuila, Guerrero, Jalisco, Durango, and San Luis Potosi

Traditional cooking uses : These unique chilies are often used in mild or medium salsas and often cooked down as an addition to sauces. The mild spice makes it a family favorite for sauces that coat entire dishes.

One of the spiciest chilis, Habaneros are known for their slow burn that gives heat for a long time in your mouth and your throat. These are some of the hottest peppers in the world. Habaneros get used in hot sauces and as add ons for main dishes. These peppers are famous for being cooked down and becoming the base for really spicy hot sauces. The raw chillis also get used as diced and cooked bits in spicy rice and beans.

Size : one to three inches long           

Shape : pod-shaped and stout with thick walls

Color : orange

Flavor : sweet, tropical and fruity, smoky

Scoville heat units : 100,000 to 350,000

Region of Mexico found : Yucatan, Tabasco, Campeche, Quintana Roo, Sonora, Veracruz, Chiapas y Baja California Sur

Traditional cooking uses : When chopped and raw, the Habanero pepper gets used as an addition to a very spicy salsa. Generally. Habaneros are mostly dried, cooked down into chili paste, and used for making hot sauce.

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Poblano Peppers

One of the best and most invaluable peppers in Mexican cuisine, the Poblano pepper is slightly spicy and bold. The smoky characteristics make it an excellent addition for salsas or even for stuffing as its own entree.

Size : four to five inches long, three inches wide

Shape : stubby and slightly long

Color : dark green and red

Flavor : mildly spicy with a bold, smoky flavor

Scoville heat units : 1,000 to 1,500

Region of Mexico found : Puebla

Traditional cooking uses : The most popular dish for Poblanos is stuffing them for a Chile Relleno.

Pasilla means little raisin, and is a suitable name for this pepper which is small and wrinkly. The mild heat of this pepper makes it ideal for moles and other complex sauces in Mexican dishes. The wrinkled little chili is just about as mild as they come and even has some fruit flavors that make it a great pairing with alcohol, like wine.

Size : four to five inches long and a half to one inch wide

Shape : long and skinny

Color : dark purplish-red

Flavor : fruity and smoky, with some earthy tones

Scoville heat units : 1,000 to 2,500

Region of Mexico found : Oxana, Mexico

Traditional cooking uses : The most common use for Pasilla peppers is crushing them up when dried and adding water, then cooking them down into a chili paste that gets used as a base for many different dishes. Pasilla chili paste is very mild and typically gets used in family dishes for all heat sensitivities and tastes.

Dried Jalapeño peppers are known as the fiery little red Moritas. This is an excellent way of adding a spicy chili paste to any base of dishes. Many dried Jalapeño recipes ask for rehydration of the dried chillis. This is done by first washing them in warm water and then soaking the chillis in hot water for about ten minutes. The Moritas can then be cooked or baked as the recipe calls for.

Size : three to four inches long and about one inch wide

Shape : flattened and dried

Color : dark red

Flavor : spicy and smoky

Scoville heat units : 2,500 to 8,000

Region of Mexico found : Jalapa

Traditional cooking uses : these dried peppers are fantastic for use as chili powder or for crushing down and cooking into a chili paste to be used as a base for several Mexican staples.

“Guajillo” means little gourd, and this little pepper resembles a rattle when dried, just like a gourd. This pepper is usually pretty mild, but some varietals can get as spicy as a Jalapeño pepper. Because they are sweet, tangy, and somewhat spicy, Guajillo is used in candies or mixed with fruits.

Shape : long, conical and flat

Color : dark red, almost black

Flavor : tangy and spicy as well as somewhat sweet

Scoville heat units : 500 to 5,000

Region of Mexico found : throughout all of Mexico

Traditional cooking uses : Excellent for uses in fish and chicken dishes.

These little peppers are intense in taste. They are commonly found as whole dried peppers in grocery stores in Mexico. The versatile dried chili is spicy and great for sauces and gets used with beef dishes.

Size : three to four inches long and less than half an inch wide

Shape : long and thin

Color : dark red, almost purple

Flavor : hot and fruity flavor with tones of licorice and cherry

Scoville heat units : 5,000 to 8,000

Region of Mexico found : Mexico’s central valley and Mexico City

Traditional cooking uses : Soak and heat up the chillis in water for rehydration, then cook down into a soft paste that is great for a base for everything from Chile Relleno to burrito meats. The licorice flavor in the Puya pepper is even used as a spice for sweet things like fruits.

These incredibly popular peppers span the cuisine of both Mexican and Thai foods. They are extremely versatile and used both raw and cooked. These peppers are really spicy and have the kick that makes them great for adding in meat soups or as a garnish for burritos and tacos.

Size : two to three inches long and half an inch wide

Shape :  long and smaller version of the Jalapeño

Color : bright green

Flavor : earthy and grassy flavor that has a long, deep burn that takes a moment to kick in

Scoville heat units : 10,000 to 20,000

Region of Mexico found : mountain regions of Puebla and Hidalgo

Traditional cooking uses : Often eaten as raw peppers in salads or as toppings on almost any hot Mexican dish. The peppers are also commonly pickled or even cooked into dishes.

Dried Poblano peppers are incredibly rich in taste and spice and are known as one of the top three chillis in the “Holy Trinity” of Mexican peppers. Mulato peppers are the dried version of Poblano peppers.

Size : two to three inches wide and four inches long

Shape : round and flat

Color : dark brown, purplish almost black

Flavor : full-bodied taste with complexity that other dried peppers don’t have since they are left on the vine longer before harvest

Scoville heat units : 2,500 to 3,000

Traditional cooking uses : Soak and heat up the chilis in water for rehydration, then cook down into a soft paste that is great for a base to just about anything. Ensure that you give this mild chili time to rehydrate for the full-bodied taste to come out in the food you use it in. 

Another use for Jalapeño peppers is smoking them and turning them into Chipotle peppers. Spicy and incredibly popular for a base in many different salsas and entrees, Chipotle peppers are famous for their versatility and unique smoky characteristics.

Size : three to four inches long and half an inch wide

Shape : cylindrical and flat

Color : dark red, almost purplish, and black

Traditional cooking uses : You can make everything from salsas to chipotle aiolis with this very smoky and tasty pepper.

Chiles Japones

Chiles Japones are widely used in Latin and Asian dishes and great for many different kinds of cooking uses. The fact that it is an overwhelming and full-bodied flavor makes it an excellent companion spice with other milder chillis.

Size : three inches long and less than half an inch wide

Shape : long, thin, and flat

Color : from yellow to dark red

Flavor : overwhelming and full-bodied flavor that coats the mouth and spreads over an entire dish

Scoville heat units : 10,000 to 50,000

Region of Mexico found : Across Mexico and Asia

Traditional cooking uses : Rehydrating and cooking down into a chili paste is one of the most common uses for Chiles Japones. Rinse them with warm water and then soak them in hot water for about ten minutes. After they’re rehydrated, they’ll be ready for you to puree or cook them down into a paste.

Pequin Chilies

This wonderfully spicy and lesser-known chili is most commonly used as a dried spice powder. The Pequin is very spicy and more citrusy than many other peppers on this list. The flavor profile lends itself well to many seafood dishes.

Size : half an inch in length and half an inch in width

Shape : roundish and squat

Color : green, yellow, red, dark red

Flavor : incredibly hot and fruity, nutty, and citrusy

Scoville heat units : 30,000 to 60,000

Region of Mexico found : All over Mexico

Traditional cooking uses : great for hot sauces. In fact, the hot sauce Cholula™ uses Pequin chilies as a base for their recipe.

This rich-flavored pepper is a mild and raw chili. For a heat reference, the Jalapeño pepper is about eight times spicier in Scoville heat units than the Chilaca pepper. This pepper is a sizzling, yet family-friendly, pepper that won’t overpower your mouth with heat.

Size : six to nine inches long with less than half an inch in width

Shape : long and wrinkly in appearance, with a cylinder shape

Color : dark green and brown

Flavor : floral and sweet with some mild smoky notes of flavor and mild heat

Region of Mexico found : Most regions in Mexico

Traditional cooking uses : Rich in flavor and mild in heat, so this chili is excellent for salsas.

Costeno Rojo

One of the best peppers for drying, the Costeno Rojo is great for rehydrating or cooking the dried peppers down into a paste. This is a rare chili that is very hard to find outside of its native Oaxaca region in Mexico. But, if you can get your hands on them, they work with many different dishes.

Size : three and a half inches long and half an inch wide

Shape : long and thin cylinders

Color : rich red

Flavor : spicy and rich, smoky

Scoville heat units : 7,000 to 10,000

Region of Mexico found : Oaxaca

Traditional cooking uses : The thin flesh and pepper walls make this pepper a fantastic choice for drying.

Smoked Red Serrano

Also known as Chico peppers, these little round peppers are crisp in flavor and have a lingering heat famous for some fish recipes. The fact that this dried pepper also gets smoked adds a level of complexity to both the processing of the pepper and its taste. The flavors and species get enhanced with the smoking process.

Size : three to four inches in length and one to two inches in width

Color : dark red, almost purplish black

Flavor : Smoky heat that lingers on the tongue and in your stomach

Scoville heat units : 15,000 to 20,000

Region of Mexico found : Found in the mountain regions of Puebla and Hidalgo

Traditional cooking uses : Typically, the smoked Serrano chili is rehydrated and used as a base for soups, hot sauces, and entrees.

One of the most popular for making Mexican mole dishes and one of the most recognizable chilis, the Mirasol is also known as the “looking at the sun” pepper for its bright red color and the fact that the bunches of pods grow upwards facing the sun, instead of hanging downwards.

Size : three inches in length, less than half an inch in width                       

Shape : Lone and cone-shaped with a point at the end

Flavor : mild earthy and smoky, fruity and berry-like

Region of Mexico found : grown all over Mexico

Traditional cooking uses : You can put these chilis in just about any dish because of their mild spicy flavor and undertones of fruit. They are also used extensively in Peruvian cooking.

The dried versions of the cherry-shaped Cascabel peppers are known as Bola chiles.

Size : one inch by one inch

Shape : circular, like a giant cherry

Color : dark red, purplish-black when dried

Flavor : sweeter and fruitier than most chili peppers

Scoville heat units : 8,000

Traditional cooking uses : Soak and heat the chillis in water for rehydration, then cook down into a soft paste that is great for a base

Yucatan White Habanero

The Yucatan white habanero produces many small pods of chilis on the bush. They are a beautiful and unique waxy white color. This incredible variety of spicy Habanero chili is also exceedingly rare and hard to come by. However, it is very versatile and can get used on virtually any dish you could think of in Mexican cuisine.

Shape : jelly bean-shaped and conical

Color : white

Flavor : very spicy, lingers on the tongue with some smoky notes

Scoville heat units : 300,000

Region of Mexico found : Yucatan region of rainforest

Traditional cooking uses : When chopped and raw, the Habanero pepper gets used as an addition to very spicy salsas. Habaneros are mostly dried, cooked down into chili paste, and used for making hot sauce.

Closing Thoughts

It doesn’t matter if you are into fiery heat or mild smoky flavor, there is probably a Mexican pepper out there for you. Some of the spiciest chilis in the world come from regions in Mexico, with some on this list with Scoville ratings of about 100,000.

Chilis from Mexico are used in nearly every dish to add spice and flavor. Dried peppers and raw ones alike provide an upgrade for meals that set Mexican food and its complex flavors apart from other foods.

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My City on a Plate | Vladimir Mukhin on Moscow, Rye Bread, and Russian Stereotypes

The man behind moscow's best restaurant shows us the city through his eyes.

In this series, we speak to some of the most talented, bold, and creative chefs on the planet about the cities they hold closest, and the sounds, smells, and flavours that characterise them.

This week, we speak to Vladimir Mukhin, chef-proprietor of White Rabbit (pictured above) – arguably Moscow’s best restaurant , and this year’s no. 15 in the prestigious World’s 50 Best list. A fifth-generation chef, Mukhin is both a fearless reinventor, and tireless protector, of Russian cuisine, travelling the length and breadth of the world’s largest nation to discover old methods, dishes and ingredients. As such, his cooking stands alone on the global stage for its wit, originality, and sense of heritage and preservation.

Born in the Caucasus, but now settled in Moscow , Mukhin is a chef entirely comfortable with leading the vanguard of his national cuisine. With us, he spoke of his love of Russian stereotypes, pickle brine, honey cake, and everything that makes Moscow a sprawling, enigmatic, and misunderstood city.

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All Russians are forced to smile at the stereotypes foreigners have about Moscow. People think that there are bears walking around in the streets, or that a typical Russian is a huge man in a fur hat who drinks vodka. Everyone thinks that it is winter in Moscow all the time – tomorrow it’s 30ºC! But that’s not to say that a huge man won’t be strolling around with a bottle of vodka and a bear in tow.

When I’m away from Moscow, I miss the basics – bread, lard, pickled cucumber. However, I never let my melancholy get in the way of invention. I remember one time: I was cooking dinner on the tropical islands of Richard Branson, and I realized that my menu was missing pickles. The difficulty was that in that moment, I was sailing from one island to the other, and the boat did not have enough salt reserves. So I did what I had to do, and salted cucumbers in sea water.

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The dream of any chef is to successfully capture the tastes of his childhood. For me, I was forged by my grandmother’s cooking – I still remember her honey cake so clearly. At the restaurant, we have reinvented her honey cake into something completely different, akin to the cuisine of White Rabbit. But alongside it, we serve my grandmother’s honey cake exactly as I remember it: multilayered, dense, sweet.

Moscow is a city of many scents. In the late summer, it’s the aroma of apples from the neighboring Kolomensky garden; in the market, where my working day often begins, it’s the aroma of seasonal fruits and berries. In the centre of the city, it’s the smell of bread, coffee, and cigarette smoke. I think even the smoke smells like bread – it’s a very Russian smell. The unmistakable scent of wheat with nutty notes, and the sour aroma of rye, just like the dense Borodinsky bread we are so famed for.

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If you’re after a true foodie experience in Moscow, go to Nikolskaya Street. That’s where you’ll find our gastro-market, Volkug Sveta, and a wide range of places to eat – from Hawaiian, to Thai, to Turkish. Volkug Sveta has turned Nikolskaya Street into Moscow’s main tourist area almost single-handedly. Walking through it in the morning is one of my favourite things to do in Moscow ; it recharges my batteries, and puts me in a good mood for the whole day – I would recommend that you do the same.

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My interpretation of Moscow on a plate is my Bread with Birch Bast course. A bast is a soft layer of wood between the bark and the trunk of a tree. Previously, it would be dried in a stove, ground and added to the bread flour, out of poverty and necessity. But I tried it and realized that it’s surprisingly delicious – unusual, but delicious. To me, the course is the taste of Moscow: lush, rosy, with a thin bitterness. Another such course would be our Okroshka, served with cucumber brine and white grapes – it’s a mixed-up, sharp, unique dish, just like Moscow.

Vladimir Mukhin is the head chef of White Rabbit in Moscow. Find out more about what he’s up to on their website .

For more chef’s perspectives on the cities that inspire them, check out the rest of our My City on a Plate series.

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  1. Buy Birch & Meadow 100 Count of Ghost Chili Pepper Pods, Extremely Hot

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  3. One of the world's hottest peppers at 970,000 Scoville Units (SHU

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  4. Challenge Ghost Chili Magic Plant-1,000,000 SHU

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  5. Top 10 Hottest Peppers on the Scoville Scale

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  6. Bhut Jolokia (Ghost Pepper)

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  1. Sushi chilli pepper

  2. Ghost Pepper Hot Sauce (truth or drink) with @authenticroommate4631

  3. WTF? Chocolate on your Chocolate Primotalli. & Fireball

  4. Ghost Pepper Chili

  5. Homemade Ghost Chili Powder

  6. เอา หรือ ไม่เอา? No Reaction Ghost chili sausage #challenge #shorts #กินกับshorts


  1. Ghost Pepper Guide: Heat, Flavor, Uses

    1.3k What are ghost peppers? What do you get when you mix a nearly unsurpassable heat with a rock star name? You get a hot pepper of legend. That's what you have with the ghost pepper, otherwise known as Bhut Jolokia. This is the bad boy of the chili world, weighing in from 855,000 Scoville heat units to an eye-popping 1,041,427 SHU.

  2. Scoville scale

    The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU. [1] The Naga Morich, with around 1 million SHU, [2] is primarily found in Bangladesh. The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU).

  3. Ghost Pepper (Bhut Jolokia)

    Learn more about it. Ghost Pepper Scoville Heat Units: 855,000 - 1,041,427 SHU Capsicum Chinense What is a Ghost Pepper? The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million SHU (Scoville Heat Units).

  4. Ghost pepper

    The ghost pepper has an average of about 1 million Scoville Heat Units (SHU), compared to a jalapeño with around 8,000 SHU or a habanero with up to 350,000 SHU. It was formally recognized as the world's hottest chili pepper in 2007, though it was later superseded by the Carolina Reaper (with up to 2.2 million SHU) and other ultra spicy peppers.

  5. 2020 Scoville Scale: Ultimate List of Pepper's & Their SHUs

    TheBhut Jolokia Pepper, commonly known as a Ghost Pepper weighs in at a super hot 1,041,427 SHUs. Because it was the first chilli pepper to test at over 1 million Scoville Heat Units, it has enjoyed healthy popularity across the web. How hot is a Carolina reaper on the Scoville scale?

  6. The Scoville Scale: Ghost Peppers

    Ghost peppers came in first place in 2007, with a Scoville score of 1,041,427 SHU, making them the world's hottest chili pepper. The ghost pepper is one of the world's most spiciest peppers. Non-lethal weapons use a powerful scent and skin and eye irritants to disable their targets, causing them to become physically incapacitated.

  7. Ghost pepper

    Characteristics Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) in length and 25 to 30 mm (1.0 to 1.2 in) in width with a red, yellow, orange, or chocolate color. The unselected strain of ghost peppers from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant.

  8. The Scoville Scale

    All varieties of hot peppers are measured on the Scoville Scale, but here are a few of the more common ones: Ghost pepper scoville units are 800,000 to 1,001,300 SHU. Habanero Scoville units are a whopping 150,000 to 575,000 SHU. Thai chili peppers measure 50,000 to 100,000 SHU. Chile de Arbol Scoville units are 15,000 to 65,000 SHU.

  9. Study: What Makes the Ghost Pepper So Spicy?

    He's also currently preparing to unveil a new pepper, currently titled HP56, which tops the Scoville scale at 2.2 million SHU—essentially with a bite as hot as pepper spray but in fruit form.

  10. Ghost Pepper: The Perfect Chili For Daredevils

    Jump to Recipe Introducing the Bhut Jolokia, also known as the Ghost Pepper - an incredibly spicy chili from India that's 400 times hotter than a jalapeño. In this blog post, we'll explore the origins of this fiery sensation and share a scorching hot pepper salsa recipe that'll ignite your taste buds, but be sure to handle it carefully! Jump to:

  11. Chili Pepper Scoville Scale

    88 The Scoville scale and the heatmeter list numerous chili pepper varieties sorted by their pungency and their capsaicin content in Scoville Heat Units (SHU). We have a simple scoville scale image and a detailed searchable and interactive html5 scoville scale table. Looking for the Hot Sauce Scoville Scale instead? -> Hot Sauce Scoville Scale

  12. The Ghost Pepper on The Scoville Scale

    It stands tall on the Scoville Scale at around 1,041,427 SHU. But with any pepper that can range depending on how the pepper was grown, where it was grown, and many other factors. On the low end, the bhut jolokia ghost pepper can also be around 855,000. Jalapeños have a Scoville rating that ranges from 2,500 to 8,000.

  13. Ghost Pepper

    How hot are they? Ghost pepper scoville: 855,000 to 1,041,427 SHU Ghost peppers are notorious for their extreme heat, ranking significantly higher on the Scoville scale than many other chili varieties.

  14. The Scoville Scale: A Comprehensive Guide

    The Scoville Scale is a system for rating the spiciness of chili peppers and spicy foods, developed by Wilbur Scoville in 1912. It measures heat based on capsaicin content, ranging from 0 (no heat) to 16 million (pure capsaicin). Most peppers fall within the 100-500 Scoville Unit range, while well-known ones like jalapeños and serranos range ...

  15. Carolina Reaper Vs. Ghost Pepper: PepperScale Showdown

    The ghost pepper tips the Scoville scale at a walloping 855,000 to 1,041,427 Scoville heat units.The Carolina Reaper eclipses it at 1,400,000 to 2,200,000 SHU. Let's put that in jalapeño reference point numbers that we can all grasp: at the minimum, this duo will be 107 times hotter than a jalapeño (the mildest ghost pepper to the hottest jalapeño) and at the max, we are talking 880 times ...

  16. Bhut Jolokia Ghost Pepper

    Species: Capsicum Chinense Heat Level: 855,000 to 1,041,427 SHU (Scoville heat units) Other Names: Ghost Chili Pepper, Ghost Pepper The Bhut Jolokia or Ghost Chili, named for its ghostly bite, is the hottest chili pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chili pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by Guinness World ...

  17. The Scoville Scale For Chili Peppers

    It is measured in Scoville Heat Units or SHU and sometimes purely called the scoville ratings. These determine the density or concentration of capascioids the family of compounds that includes capsaicin. It was created by a scientist named Wilbur Scoville in 1912. These ratings are applied to fresh peppers, dried peppers and even hot sauce.

  18. Scoville Scale: How Hot Is a Ghost Pepper?

    Even the fiery habanero, a pepper that's often the upper limit for many, peaks at about 350,000 SHU. Only The Top 1% Can Ace our Animal Quizzes Think You Can? Take Our A-Z-Animals Plants Quiz In 2007, the ghost pepper was catapulted to international stardom, clinching the title of the world's hottest pepper.

  19. Top 10 World's Hottest Peppers [2023 Update] New Hottest Pepper

    1. Carolina Reaper 2,200,000 SHU The previous world champion, Carolina Reaper has been beat! by itself… The Carolina Reaper is once again officially the Worlds Hottest Pepper.

  20. 15 Types Of Peppers And When To Use Them

    These chili peppers are hot and fruity, sitting between 100,000 to 577,000 SHU, with the hottest, Habanero Red Savina, reaching up to 577,000 SHU. Before super hot peppers came into the picture ...

  21. Ghost Pepper Ice Cream

    Once considered the hottest pepper in the world, the ghost pepper packs 1 million Scoville units of heat. (For context, the traditional Tabasco sauce falls in the 2,500 to 5,000 range.)

  22. 23 Mexican Chili Peppers

    Size: six to ten inches in length. Shape: Long, thin, cone-shaped peppers that grow in bunches and tend to have bends and wrinkles in the pepper walls. Color: general green colors and hues when raw, dark red color when ripe. Flavor: mildly spicy and a little smoky. Scoville heat units: 500-2,500.

  23. My City on a Plate

    Bread made with Birch bast: "lush, rosy, with a thin bitterness.". Photo: Courtesy of White Rabbit. My interpretation of Moscow on a plate is my Bread with Birch Bast course. A bast is a soft layer of wood between the bark and the trunk of a tree. Previously, it would be dried in a stove, ground and added to the bread flour, out of poverty ...

  24. I'm with You World Tour

    The I'm with You World Tour was a worldwide concert tour by American rock band, the Red Hot Chili Peppers in support of the band's tenth studio album, I'm with You. It marked the band's first tour in four years and first with guitarist Josh Klinghoffer, who replaced John Frusciante in 2009. The band was also joined for the first time by backing musicians Mauro Refosco (percussion) and Chris ...