If you like spicy food, you probably know all about people telling you that a condiment is very, very spicy, only for you to find that you need an entire bottle of it to produce a mere tingle in your mouth. Luckily there are options that really will make your eyes water. Ghost pepper hot sauce, for instance, is the perfect way to add some spice to your life.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
In Assam, people have traditionally used the chili to spice their food. It helps to combat the summer heat. It's also used as a way to keep elephants at bay by rubbing it on fences or adding it to smoke bombs. In fact, Indian authorities are researching the bhut jolokia's possible uses in smoke grenades and pepper spray.
The Scoville scale is the measurement used to indicate just how spicy a food item is. The bhut jolokia used to be the record holder with a rating of about 1,000,000 Scoville heat units, or SHU. The Caroline Reaper as well as the Trinidad Moruga Scorpion now pack an even more potent punch with at least 1,500,000 SHU. The habanero is quite a lightweight considering that it 'only' has about 100,000 to 300,000 SHU.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
It's not only eating the bhut jolokia that requires bravery. Working with these chilies in the kitchen requires protective gear worthy of a technician in a nuclear science lab. Gloves are essential because if the oil from the little peppers come into contact with your skin, it will burn like hell-fire. Even the fumes can be dangerous, so keep the windows wide open and wear a mask. Keep a special set of utensils for chili-containing foods because the oils don't wash off that easily.
It's probably safer to buy bottled sauces instead. There is a wide variety available. Many of these sauces contain ingredients like onions, garlic, other spices, lemon or lime juice and a vinegar base.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
Another name for the ghost pepper is bhut jolokia. It's Indian in origin and the chili specifically comes from Assam in northeast India. It's a short and tick chili that can have either a smooth or an uneven texture and can vary in color from dark brown to orange, yellow or red.
In Assam, people have traditionally used the chili to spice their food. It helps to combat the summer heat. It's also used as a way to keep elephants at bay by rubbing it on fences or adding it to smoke bombs. In fact, Indian authorities are researching the bhut jolokia's possible uses in smoke grenades and pepper spray.
The Scoville scale is the measurement used to indicate just how spicy a food item is. The bhut jolokia used to be the record holder with a rating of about 1,000,000 Scoville heat units, or SHU. The Caroline Reaper as well as the Trinidad Moruga Scorpion now pack an even more potent punch with at least 1,500,000 SHU. The habanero is quite a lightweight considering that it 'only' has about 100,000 to 300,000 SHU.
The ghost pepper is a sneaky little thing. It waits for thirty seconds or so, just enough time for you to think that it's really not so hot after all, and then hits you with a heat that will give you heart palpitations. The torture continues and even intensifies for the next fifteen minutes and only subsides after half an hour or so, when your breathing can return to normal again. Ice cream, milk or yogurt may help to relieve the worst burn but don't grab for the nearest beer because carbonated drinks only add to the pain.
It's not only eating the bhut jolokia that requires bravery. Working with these chilies in the kitchen requires protective gear worthy of a technician in a nuclear science lab. Gloves are essential because if the oil from the little peppers come into contact with your skin, it will burn like hell-fire. Even the fumes can be dangerous, so keep the windows wide open and wear a mask. Keep a special set of utensils for chili-containing foods because the oils don't wash off that easily.
It's probably safer to buy bottled sauces instead. There is a wide variety available. Many of these sauces contain ingredients like onions, garlic, other spices, lemon or lime juice and a vinegar base.
Your grocery store will probably have ghost pepper hot sauce in stock, since this condiment is gaining in popularity. If not, you can order certain brands online. Of course if you want others to think that you were brave enough to make the condiments yourself, an excellent alternative is to look for homemade varieties at the farmer's market and simply remove the labels.
No comments:
Post a Comment