From 2006 to 2010, the ghost chili, or Bhut Jolokia, reigned supreme as the hottest pepper in the world. Chileheads and daredevils alike scrambled to get their hands on this new variety to taste its crazy heat levels, and to have ultimate bragging rights in being able to consume a chili that repels elephants in India. Though some time has passed, people are still trying to get their hands on these exotic chile plants. Discover some amazing facts about this fascinating pepper.

Ghost Chili Origins

The Bhut Jolokia is a hybrid chili from the northeast Indian states of Nagaland and Assam. This chile is said to get its name from the Bhutias people who use the word “Bhut” to mean “ghost.” This name is appropriate for this pepper because the heat sneaks up on you after you chew it a few times.

Scoville Heat Level

Scoville heat units (SHU) are the method by which you measure the heat intensity of chili peppers. A typical ghost pepper has over 1 million scoville units. For comparison, tabascos measure between 2,500 to 5,000 SHU and jalapeños go up to 8,000 SHU. The habanero, which the hottest pepper that most people try, only rates between 100,000 to 350,000 SHU.

Bhut Jolokia Uses

Commonly used in Indian cuisine, the ghost pepper is also taken as a remedy for stomach pain as well as method for encouraging perspiration to get relief from the summer heat.

In addition to eating the Bhut Jolokia, this pepper is also utilized as a weapon due to it’s incredible heat levels. India uses the pepper extract to make military-grade hand grenades as well as police sprays that help control riots. This pepper is also used to keep wild animals, such as elephants, away with its pungent smell.

Ghost Pepper Colors

Although the ghost pepper is traditionally known to be red, you can also find strains of the Bhut Jolokia in a range of colors including yellow, orange and brown. Each color varies slightly in its flavor profile and heat level.

Eating a Ghost Pepper

If you’re ready to try your first ghost pepper, use extreme caution. Wear gloves and eat the bottom tip of the pepper first, where the heat level isn’t as strong. Have dairy products, such as milk or ice cream, on hand so you can soothe the inevitable burn that you’ll soon experience.