History of Ghost peppers

Ghost peppers, also known as Bhut Jolokia, are a type of chili pepper that originated in Northeast India, specifically the states of Assam, Nagaland, and Manipur. The pepper is named after the Bhutia tribe who traditionally grew the pepper.

Ghost peppers have been used in Indian cuisine for centuries, primarily in the form of dried or powdered spices. However, it was not until the early 2000s that the pepper gained widespread international attention due to its extreme heat level.

In 2007, the Ghost Pepper was certified by the Guinness World Records as the hottest chili pepper in the world, with a Scoville rating of over 1 million. The pepper’s heat is due to the presence of capsaicin, a chemical compound that stimulates nerve endings in the skin, causing a burning sensation.

The popularity of Ghost Peppers has led to their cultivation in other parts of the world, including the United States, where they are grown in states such as California and Florida. They are used in a variety of dishes, from sauces to marinades to pickles.