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[Extreme SHU] Peach-coloured Ghost Pepper variant, sweeter and gentler, finely ground.
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Bhut Jolokia Peach Powder is obtained by grinding the peach-coloured variant of the famous Indian Ghost Pepper, awarded in 2006 as the world's hottest chili by Guinness World Records.
source plant, of the species Capsicum chinense, native to Assam, produces horn-shaped fruits that turn the characteristic orange-peach colour at full ripeness.
powder comes from fruits grown from seeds sown early, in January-February, in a heated seedbed, given the long ripening cycle, and harvested once the skin reaches peach colour.
slow drying preserves the fruits' fruity, floral notes, followed by fine grinding that yields an even, peach-coloured powder.
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few grams are enough to make an entire dish spicy.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Bhut Jolokia Peach Powder has an extreme heat level (about 1,000,000 SHU), sweeter and gentler than the red variety: ideal for fusion cuisine, spicy salads, vegetarian and fish dishes.
it concentrates high doses of capsaicin, responsible for its heat, along with good amounts of vitamin A, vitamin C and antioxidants.