Ghost Chilli Powder (bhut jolokia)-7g


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126 In stock

126 in stock

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Product description

The Ghost Pepper, also known as bhut jolokia, is the number-3 hottest peppers in the world. This hybrid pepper from India’s northeast can be up to five times hotter than a habanero. Its capsaicin content is so high that farmers sometimes use them ‘to keep wild elephants away’. be sure to handle them with great caution. We harvest the Ghost Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.

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Flavour Notes:

Ghost Chilli Powder is the dried and ground version of the ghost pepper. Also known as bhut jolokia, the ghost pepper is rated one of the hottest chillies in the world coming in at number 3 and is up to 5 times hotter than the habanero pepper with scoville heat rating of more than 1 million. A hybrid pepper from India’s northeast, the ghost pepper’s capsaicin content is so high that farmers are known to use them to keep wild elephants away from their crops, so be sure to handle with care and wear gloves when preparing. To create this unique and special chilli powder, we harvest the peppers at peak ripeness, dry to enhance flavour and heat and grind into a fine powder for easy use.

Culinary Notes:

While extremely hot, Ghost Chilli Powder can also add immense flavour to a range of different dishes. To balance out the heat and enhance the flavour of the chilli powder, combine with other flavours of sweet, sour and savoury for dishes like curries, stews, slow-cooks, salsas and marinades. Mix with lime juice, garlic, a pinch of sugar and olive oil for a simple marinade for chicken, beef or seafood. Or add a small pinch to a mexican mole with dark chocolate for a rich, decadent sauce for enchiladas or just spooned over roasted meats. Due to their extreme heat, add the chilli powder into dishes in very small increments at a time and taste as you go.

Health Benefits:

All chillies, including ghost chillies, contain capsaicin which is well-known for its myriad of health benefits including boosting the immune system, reducing inflammation in the body and aiding in weight-loss by helping to speed up the metabolism. It also is known to help with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions like bronchitis and the common cough. As Ghost Peppers have an extremely high Scoville rating, it’s a good idea to eat in smaller amounts, especially if your stomach is less familiar with chillies, as high levels can cause gut inflammation.


100% dried and ground Ghost Chillies

Country of Origin:


Other Names or Spelling:

bhut jolokia, ghost jolokia 

How to use

  • Due to their extreme heat, we recommend using Ghost Chilli Powder in small amounts and only increase to taste.
  • When adding to dishes, it’s a good idea to wear gloves and avoid touching your skin and eyes.
  • Combine with salt in a shaker to make a delicious, spicy seasoning
  • Add a small pinch to your chocolate dishes like pudding, sauces and hot chocolate
  • Add to a cold neutral oil and bring it up to heat gently for a punchy chilli oil.

Recipe/product links:

Mexican Beef Bolognese

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The Spice People FAQs

The Ghost Chilli is extremely hot, measuring over 1 million Scoville Heat Units (SHU). It ranks among the hottest chilli peppers globally, so it should be used with caution.

Ghost Chilli Powder should be stored in an airtight container in a cool, dry place away from direct sunlight to maintain its flavour and potency.

It’s essential to handle Ghost Chillies with care, as it can cause skin irritation and intense burning sensations. Wear gloves when handling the powder and avoid touching your face or eyes.

Ghost Chillies can have applications beyond cooking, such as in natural pest repellents or as a deterrent to keep animals away from gardens.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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