In the constantly challenging world of hot chili peppers, a true winner emerged in the beginning of the 21st century. The Bhut Jalokia pepper, nicknamed Ghost Pepper, was entered into the Guinness Book of World Records as the hottest pepper in the world in 2007. Ghost peppers often measure over 1,000,000 Scoville units, the official measure of a pepper's heat. In contrast, Tabasco sauce measures up to 5,000 units and Jalapenos up to 8,000. If you'd like to brave the hottest pepper on the planet, some basic preparation will be needed.

Put on rubber gloves before touching a ghost chili pepper. The capsaicin in peppers, which causes the heat, is easily transferred from hands to mouth or eyes, causing severe pain.

Cut your ghost chili in half and remove the seeds and membrane from inside. This is the absolute hottest part of the pepper, and should be treated with caution.

Cut one thread from the membrane and one from the outer shell of the pepper and stir them into an entire pot of stew, chili or other dish you wish to spice. Stir the dish well and taste it before adding any more ghost pepper. Often the tiniest thread or two will be plenty to spice up an entire pot of food.

Place the rest of your pepper in a zip top bag and store it in the refrigerator. Wash your hands, cutting board and knife thoroughly after using them, to remove any trace of capsaicin.

Open a carton of yogurt, ice cream or milk before you taste the pot of food. Dairy products are among the best cures for extreme mouth burns from peppers, and you do not want to delay getting relief from overeating ghost peppers.


  • If you don't want to buy an entire pepper just to try it, call Indian restaurants in the area. These restaurants often make a hot Chicken Vindaloo with ghost peppers.