Fresh peppers will keep 1-2 weeks when loosely wrapped in plastic and stored in the refrigerator. Red ghost chile peppers pair well with pineapple, mango, meats such as poultry, beef, pork, and fish, garlic, onions, ginger, cilantro, tomatoes, beans, and rice. In addition to sauces, Red ghost peppers have become a popular flavoring in novelty snack items such as cheeseballs, candied bacon, and ice cream. The peppers can also be charred and blended with herbs and aromatics to make a smoky hot sauce, cooked into jelly, diced and mixed into curries, stews, and chilis, or served in fish-based dishes. When fresh, Red ghost chile peppers can be pureed into sauces, relishes, and marinades, chopped into salsa, or dried, ground into a powder, and used as a spice or rub on grilled meats. Rd ghost chile peppers are best suited for both raw and cooked applications such as stir-frying, simmering, and sautéing. It is recommended to be used sparingly, and gloves and goggles should be worn when handling and slicing the pepper. Red ghost chile peppers should be used with extreme caution as the intense spice may be too overpowering and can render a dish inedible. Capsaicin contains many anti-inflammatory properties that can help settle stomach acid, decrease allergy symptoms, and reduce digestive irregularities. The peppers also contain a high amount of capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice.
Red ghost peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and contains vitamin D, which can help with calcium absorption to strengthen bones. Despite their troublesome reputation, Red ghost peppers are of the most common ghost varieties found in markets and are frequently grown in home gardens by self-proclaimed “chiliheads” for specialty hot sauces. Though it is considered a common culinary pepper in India, Red ghost peppers have developed an infamous reputation in the western world through viral videos and pepper eating competitions.
Red ghost peppers range 855,000 to 1,041,427 SHU on the Scoville scale and were one of the first varieties to be labeled aa “superhot.” Legend has it that this pepper also received its ghoulish name from the delayed spiciness that sneaks up and surprises with its powerful heat, sometimes lingering in the throat and mouth for up to thirty minutes after pepper consumption. Also known as the Bhut Jolokia, a name derived from the Bhutia Indians and from the word bhut, whichly translates to “ghost,” Red ghost peppers are native to India and were first introduced to western markets in the year 2000. Red ghost chile peppers, botanically classified as Capsicum chinense, are gnarled, very hot pods that belong to the Solanaceae or nightshade family. Red ghost peppers are available year-round, with a peak season in the summer through fall. Red ghost chile peppers are initially sweet, fruity, and smoky, followed by a scorching heat that builds in intensity and lingers on the palate. Underneath the thin skin, the flesh is crisp and pale red, encasing a central cavity filled with very spicy membranes and round, flat, cream-colored seeds.
GHOST PEPPER SKIN
The skin is waxy and semi-rough, covered in deep furrows and wrinkles, giving it a crinkled, bumpy appearance, and ripens from green to bright red when mature. The pods will widely vary in shape, size, and spice, depending on the soil and climate the pepper is grown in. Red ghost chile peppers are small, grooved pods, averaging 5 to 7 centimeters in length, and have a conical, curved to straight shape that tapers to a distinct point on the non-stem end.
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