Ghost Chile Pepper, Whole-Dried

Whole Dried Ghost Chile Peppers offer intense heat for hot sauces, salsas, soups and marinades.

How to use

• Start with a very small amount when making a hot sauce or salsa.
• Add carefully to soups or marinades for concentrated heat.
• Handle with care and avoid touching your eyes after handling the peppers.

Product details

Ingredients: Whole dried Ghost chile peppers.

Brand: Savu Birra

Item Form: Whole dried peppers

Size options: 1.0 ounce pouch

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Explore all whole dried chile peppers, or browse our chile peppers and paprika.

Helpful guide

Chile Pepper Heat Guide: From Cayenne to Carolina Reaper

Quick recipe: Ghost chile tomato sauce

Ingredients: A very small piece of 1 whole dried Ghost chile, 2 cups crushed tomatoes, 1 garlic clove, and salt to taste.

Method: Wear gloves, remove the stem, soak until pliable, and blend only a small piece with tomatoes and garlic. Simmer 10 minutes and taste cautiously before adding more.

History and growing traditions

Ghost pepper, or Bhut Jolokia, comes from the chile-growing traditions of Assam in northeastern India. Agricultural researchers tested peppers from Assam and helped document their extraordinary heat, which brought the variety international attention in the 2000s. It is used sparingly in intensely hot sauces and savory dishes, with careful handling essential.

This product contains whole dried superhot peppers; handle carefully and use only tiny amounts. This history describes the pepper variety, not the verified growing origin of this batch.

Historical background: HortScience research.