But they have a much thinner skin, an elongated shape and a notably crinkly exterior. Just as the bell pepper does, ghost peppers start out green and then mature to an orange or red shade. Ghost peppers belong to the same genus as the completely spiceless bell pepper and, like all peppers (except black pepper, which is an entirely different kind of plant), are part of the nightshade family. The pepper is found in several states in the northeastern corner of India, where it was farmed and consumed by locals before the Guinness title gave it potential as an export. Sometimes also called Naga Jolokia, it is a naturally occurring hybrid of two pepper species – Capsicum chinense and Capsicum frutescens. The ghost pepper had been haunting India long before it became an international celebrity. For example, an ordinary bell pepper scores a zero, while the slightly-spicy poblano† (they’re good in a salad) has 500-2000 SHU, and the Red Salina habenero – which held the record for hotness for over a decade – has an SHU of somewhere between 300,000 and 570,000. The higher the SHU, the hotter the pepper. The SHU number indicates the proportion of water to pepper extract. The diluted extracts are given to a panel of human tasters until they can just detect the spice. Using Scoville’s system, pepper measurements are taken by soaking the peppers in alcohol to create a solution, and then adding this solution incrementally to sweetened water. Despite the existence of more precise technology, a pepper’s piquancy is frequently reported in Scoville Heat Units (SHU).* Peppers get their heat from chemicals called capsaicins, which are soluble in alcohol. What’s the Scoville scale, you say? Allow me to explain …Ĭreated by Wilbur Scoville in 1912, the scale that bears his name is still in use today. So I bought a case, and now have to be careful to NOT give it all away to my friends so they can enjoy it to!! So far, all tasters have also loved it.In 2007, North India’s Bhut Jolokia – or ghost pepper – became the first pepper to break the 1 million mark on the Scoville scale for spicy heat, earning the title of World’s Hottest Pepper in the Guinness Book of World Records and launching it into salsa superstardom. I bought a jar on a wine tasting trip to Traverse City, and was sad when it was gone. Delicious sort of smokey flavor, and at the end your throat feels just a bit of heat. When you hear Ghost Pepper, you think 5 alarm fire, but this stuff is just fabulous. 5 Some of the best sauce I' ve ever had.Our favorite booth at Nutcracker Market in Houston is Cherry Republic! It is our one connection with 'Up North'
This is hands down one of our favorite things! The best is to mix it in with plain is the hit of the party. Posted by Stephanie Ayles on Dec 11th 2019 Hot, sweet, tart- awesome combination of heat and flavor. This sauce is AMAZING!!! Perfect combination of heat and sweetness. The shipping time was less than I expected. This is one of the finest sauces I have ever tasted. Posted by Rick O' Connor on Aug 22nd 2021 America and Asia and I know spice, this is the best period.
If you want heat and sweet with some smokey flavor this is the sauce that will give it to you all without sacrificing the taste of whatever you are eating.Įven my bride who does not eat hot anything loves it.īest hot sweet sauce I' ve ever tasted. This Sauce however stands out as the best it’s Smokey sweet hot settles on the taste buds and does not wipe out flavor, but enhances whatever you are putting it on.Ī lot of hot stuff will leave you without the ability to taste the next bite but this keeps you wanting more of it. I have had a lot of different sauces many have been good. Posted by Robert Hathaway on Feb 20th 2022
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