Ingredients: Bhut Jolokia Chili Peppers*, Red Capsicum, Pineapple, Garlic, Tomato, Apple Cider Vinegar, Lime juice, Cinnamon, Cloves, Cardamom, Mustard, Brown Sugar, Himalayan Pink Salt, Xanthan Gum.
Dietary Info: Vegetarian, Vegan, Gluten Free, Dairy Free, Nut Free, Soy Free, No Artificials.
Recommended Usage:
- Use on Scrambled Eggs
- Omelets
- Pizza
- Wraps & Sandwiches
- Steaks & BBQ
- Curries
- Soups
- in Marinades
- Stir-Fries
What is the Ghost Pepper*?
The ghost pepper also known as bhut jolokia (which literally means Bhutanese chili), is an interspecific hybrid chili pepper cultivated in Northeast India.[5][6] It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011 and Carolina Reaper in 2013.
Paul Jones –
I bought some “Oh Boy it’s Hot!” sauce and your fish curry blend powder yesterday at 3 in 1 markets.
Often when you buy chilli sauce it is not as hot as the labels make out, but certainly not in your case. I am glad I didn’t get anything hotter than the 12/10!