Chili Bhut Jolokia

Chili Bhut Jolokia, an extremely hot ghost chili for heat lovers

The Bhut Jolokia, also known as the ghost chili, comes from north-east India and is one of the hottest chili varieties in the world. We grind and pack it in our manufactory in Klingenberg am Main. Even a knife-tip brings extreme, long-lasting heat to a dish. A natural product with possible colour variations.

How to use

For heat lovers, to spice up very hot sauces, chili sauces, currywurst sauces and chili con carne. Also a fine accent in marinades, BBQ rubs and hot salsas. Dose extremely sparingly, a knife-tip is enough for a whole dish.

Good to know: avoid contact with eyes, mucous membranes and fingers, and wash your hands thoroughly after use. Keep the chili out of the reach of children.

What makes it special?

The Bhut Jolokia was officially the world's hottest chili in 2007 and reaches around one million Scoville. Behind the brutal heat lies a surprisingly fruity, slightly smoky aroma that comes through once you dose it extremely sparingly. That is exactly what makes it so appealing to heat fans.

At a glance

• Bhut Jolokia, one of the world's hottest chilies
• Around one million Scoville, extremely hot
• Fruity, smoky aroma behind the heat
• Manufactory quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If that is too hot for you, our Chili Habanero and Chili Bird's Eye are still seriously hot, while the ground Chili stays much milder. For a complete dish, our Chili con Carne seasoning is a good match. Find more in our spice blends collection.

Frequently asked questions

How hot is Bhut Jolokia?
Extremely hot, around one million Scoville. A knife-tip is enough for a whole dish.

How do I dose it correctly?
Very sparingly, ideally start with a knife-tip and add carefully. Avoid contact with eyes and mucous membranes.

Does it only taste hot?
No, behind the heat lies a fruity, smoky aroma that comes through with sparing use.

What is Bhut Jolokia good for?
For hot sauces, hot salsas, chili con carne, marinades and BBQ rubs, always dosed extremely sparingly.