Green Ghost Chile Peppers
Inventory, 8 ct : 0
This item was last sold on : 07/19/13
Fresh Ghost chiles make sporadic appearances throughout the year.
The Green Ghost chile pepper, also known as Bih Jolokia, Bhot Jolokia, Naga Jokia, Raja Mircha and U-Morok is a hybrid of Capsicum chinense and Capsicum frutescens. In 2007 the Ghost chile pepper for sometime was rated by the Guinness Book of World Records as the worlds hottest chile pepper. The Green Ghost is the immature version of a Red Ghost chile pepper and has a slightly less intense heat than the mature version.
Ghost chile peppers, also know as Naga Jolokia or Bhut Jolokia, are 2.5 - 3.5 inches in length and 1 - 1.5 inches wide. They are marketed at both green, orange and red stages of ripeness. Each pepper has a long, thin stem and is extremely hot. The chiles have a waxy shine on their skin, which is thin and slightly wrinkled.
The Ghost chile is extremely hot, even the smallest amount can render a dish inedible. Dice chile and add to seafood and coconut curry. Saute with onions and cream, then puree into a sauce and serve of fish or rice. Add ground, dried chile to garam masala, cumin and corriander, cover with vinegar and mix into a paste- then saute and use paste to season curry or rice. Fresh Ghost chile will keep, cool and dry, for up to two weeks.
Ghost chiles are part of regional cuisine throughout the Assam region of India-- they are used in Indian chilies, sauces and to combat stomach ailments.
Ghost peppers, or Naga Bhut Jolokia as it is know locally, originates in the Assam region of northeastern India. They are greenhouse grown in Holland and field grown in Mexico.
Recipes that include Green Ghost Chile Peppers. One is easiest, three is harder.