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Dried Ghost Peppers Image

Dried Ghost Peppers

Also known as the Bhut Jolokia or Naga Jolokia, the Ghost Pepper originates in India and is considered one of the hottest commercially available peppers in the world. (At this time, only the Trinidad Scorpion Pepper is hotter.) Frieda's Dried Ghost Peppers are twice as hot as Dried Habanero Peppers, and should be used sparingly in recipes. CAUTION: Wear gloves and use caution when handling this pepper, and do not touch eyes, nose or mouth after handling.

 

  • How to Eat
  • |
  • Health Benefits
  • |
  • How to Choose
  • |
  • How to Store
  • |
  • Season
  • |
  • Where grown?
  • Soak peppers in hot water for 20 minutes until softened or blanch for 2 minutes in boiling water. Trim off stems and remove seeds, if desired. Puree in food processor with liquids and other flavorings to make a “ghostly hot” chile sauce.
  • Hot peppers are packed with capsaicin, which is being studied for its pain-relieving properties.
  • Choose whole, dried chiles.
  • Store in cool, dry place.
  • Year-round
  • Product of India

Product Info

How to Eat

  • Soak peppers in hot water for 20 minutes until softened or blanch for 2 minutes in boiling water. Trim off stems and remove seeds, if desired. Puree in food processor with liquids and other flavorings to make a “ghostly hot” chile sauce.

Health Benefits

  • Hot peppers are packed with capsaicin, which is being studied for its pain-relieving properties.

How to Choose

  • Choose whole, dried chiles.

How to Store

  • Store in cool, dry place.

Season

  • Year-round

Where grown?

  • Product of India

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