Ghost Chilli Peppers - Caution, Extremely Hot Chillies
CAUTION WORLD'S NO #3 HOTTEST PEPPER The ghost pepper, also known as bhut jolokia, is extremely hot. The ghost pepper measures a whopping 1,041,427 SHU! In the world of peppers, this hotness is measured based on the Scoville scale. The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each.
Clocking over 1 million on the heat scoville scale, the Ghost Chilli Pepper has a big chilli flavour with a mega heat hit! Due to their intense heat, only part of the pepper is needed at a time to give a big flavour and fieriness to a dish.
All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and helping with weight loss. Some people are concerned that because these chillies are so hot, it could actually kill them. This is false. Although eating an extremely hot chilli causes your pain receptors to react as if you are experiencing pain, it's only an illusion. They won't do any damage unless you have an allergy or an ulcer. You should not have a problem eating these chillies unless you know that spicy foods and hot peppers negatively affect your health. If you don't normally eat spicy foods, it's probably not a great idea to go straight for a Carolina Reaper, Trinidad scorpion or ghost chilli. Instead, ease yourself into eating the ghost peppers by trying more mild peppers like the jalapeno first. But if you're experimenting and discover you can't take the heat, a glass of milk should help you recover.
The ghost pepper, also known as bhut jolokia, is extremely hot. In the world of peppers, this hotness is measured based on the Scoville scale. The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each. The ghost pepper measures a whopping 1,041,427 SHU!
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. Ghost Peppers add a fiery blast to chilli or salsa. As with any hot pepper, be sure to handle them with great caution.
The whole dried pod can be ground in a blender (with or without the hot seeds, depending on heat preferences).
You can also rehydrate them by pouring boiling-hot water over them and steeping for about 20 minutes.
They can then be added to any stew, bean, or rice dish. Try adding shredded ghost chili flakes to your next pasta dish and appreciate the superheat kick.
Combine with other chilies to create a complex depth of flavor and heat
Used as a key ingredient in moles, tamales, enchiladas, salsa, soups, and any sauce that may need a bit of extra heat.
Add to cold oil and bring to low heat to make a super-hot chilli oil
Only a little is needed at a time to make a big, hot impact!
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
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Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
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Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.