Ghost Pepper aka Bhut Jolokia, Naga Jolokia, Naga Morich, Bit Jolokia FLAKES are now available. Just added to the U.S. Ghost Pepper inventory of Dried Jolokia Pepper Pods and Jolokia Powder currently available in the U.S. A coarser consistancy adds a nice texture to Salsas, Sauces, marinades, and casseroles….just Click here>> http://www.pepperheads-hotsauces.com/index.php?main_page=index&cPath=41
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Posts Tagged ‘hottest chili pepper’
Bhut,Naga Jolokia ( Ghost Pepper ) FLAKES
Monday, December 13th, 2010Chili peppers come with blood pressure benefits
Friday, September 17th, 2010For those with high blood pressure, chili peppers might be just what the doctor ordered, according to a study reported in the August issue of Cell Metabolism, a Cell Press publication. While the active ingredient that gives the peppers their heat—a compound known as capsaicin—might set your mouth on fire, it also leads blood vessels to relax, the research in hypertensive rats shows.
“We found that long-term dietary consumption of capsaicin, one of the most abundant components in chili peppers, could reduce blood pressure in genetically hypertensive rats,” said Zhiming Zhu of Third Military Medical University in Chongqing, China. (more…)
New Evidence That Chili Pepper Ingredient Fights Fat
Friday, September 17th, 2010Capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body, according to a new study on the topic. The report, which could 
lead to new treatments for obesity, appears in ACS’ monthly Journal of Proteome Research.
Jong Won Yun and colleagues point out that obesity is a major public health threat worldwide, linked to diabetes, high blood pressure, heart disease, and other health problems. Laboratory studies have hinted that capsaicin may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering fat levels in the blood. Nobody, however, knows exactly how capsaicin might trigger such beneficial effects.
In an effort to find out, the scientists (more…)
Fresh Ghost Peppers , Jolokia (NOT dried)
Tuesday, September 14th, 2010I have a very limited supply of Fresh Ghost Peppers and Red Savinas (the hottest habanero). Please call 631-476-9236 and I will call you back with details. Good till October 13th, 2010.
Barbecue Jolokia Shrimp Recipe
Saturday, July 17th, 2010Barbecue Jolokia Shrimp
Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare. ……
Heat Level
3…….
Serves
4……
Ingredients:..
24 medium shrimp, peeled and deveined,
Freshly ground black pepper,
3 tablespoons olive oil,
1/4 cup chopped onion,
2 teaspoons minced garlic,
1 ½ cups beer,
3 tablespoons Cajohn’s Jolokia Bbq Sauce,
1 tablespoon honey,
2 teaspoons Worcestershire sauce,
3 bay leaves,
1 tablespoon butter,
2 cups cooked white rice (or brown rice),
Garnish: Lemon wedges,………..
Sprinkle the shrimp with the black pepper and set aside.
………
In a large saucepan, heat 2 tablespoons of the oil until hot and sauté the onion and garlic for 1 minute. Add half the shrimp and, while shaking the skillet, sear the shrimp for 1 minute. Transfer the shrimp to a bowl and keep warm. Add the remaining oil, and repeat with the remaining shrimp. Set all the shrimp aside…………
Add the beer, Jolokia BBQ sauce, honey, Worcestershire sauce, and bay leaves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes. Let the sauce cool for 15 minutes and then strain……….
Return the sauce to the heat and simmer until it is reduced by one half………
Add the shrimp to the sauce, toss to coat, and simmer for a couple of minutes or until heated through. Stir in the butter until it is thoroughly incorporated……….
Serve the shrimp over the rice, garnished with the lemon wedges. and ENJOY !!!
http://www.pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=41&products_id=590
Breaded Buffalo Wings
Tuesday, July 13th, 2010Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..
Heat Level
4……………
Makes
48 wings4 pounds chicken wings ……………….
Ingredients:..
3/4 cup all-purpose flour ,
1 teaspoon paprika ,
½ teaspoon ground cayenne chile ,
½ teaspoon freshly ground black pepper
,
½ teaspoon garlic powder ,
1/3 cup PEPPERHEADS Louisiana hot sauce ,
1/4 cup butter or margarine ,
Salt ,
Vegetable oil for frying ……………..
Accompaniments:….
Blue Cheese dressing…
Celery sticks …
………….
.
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.
Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks a
Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..
Heat Level4……………Makes48 wings4 pounds chicken wings ……………….
Ingredients:..3/4 cup all-purpose flour ,
1 teaspoon paprika ,
½ teaspoon ground cayenne chile ,
½ teaspoon freshly ground black pepper ,½ teaspoon garlic powder ,
1/3 cup PEPPERHEADS Louisiana hot sauce ,
1/4 cup butter or margarine ,
Salt ,
Vegetable oil for frying ……………..
Accompaniments:….
Blue Cheese dressing…
Celery sticks ……………..Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.
Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks a
Make your own Ghost Chile Oil
Monday, July 5th, 2010Ghost Chile Oil….
- makes 3 cups -….
Recipe by Jon Wipfli. ……
Zest Factor: Hot……..
Ingredients
3/4 cup extra-virgin olive oil
2 1/4 cups canola oil
1 dried bhut jolokia chile, cut in half lengthwise………
Procedure
Preheat the oven to 225ºF. In an oven-safe dish, add oils and chile. Cover with aluminum foil, and bake for 3 hours. Remove from oven, transfer to airtight container, and place in refrigerator to cool. For added heat, leave pepper in the oil. Store in refrigerator for up to 1 month.
Ghost Chile Oil….- makes 3 cups -….
Recipe by Jon Wipfli. ……
Zest Factor: Hot……..
Ingredients3/4 cup extra-virgin olive oil2 1/4 cups canola oil1 dried bhut jolokia chile, cut in half lengthwise………
Procedure…Preheat the oven to 225ºF. In an oven-safe dish, add oils and chile. Cover with aluminum foil, and bake for 3 hours. Remove from oven, transfer to airtight container, and place in refrigerator to cool. For added heat, leave pepper in the oil. Store in refrigerator for up to 1 month………..
Bhut Jolokia Fire Salsa Recipe!
Friday, July 2nd, 2010Bhut Jolokia Fire Salsa………
Dried, whole jolokia chiles are available. Use gloves and proceed with extreme caution when working with these fiery peppers—just the scent is enough to knock you off your feet. Remember, a little goes a long way. Mix it into rice and beans or gloss over a crunchy taco. ……
- makes about 2 1/2 cups -……….
……….Recipe by Maggie DeMenna.
Zest Factor: Very Hot…………………
Ingredients………….
1/2 ounce stemmed, dried bhut jolokia chiles
2 cloves garlic
1 tablespoon white vinegar
1 (15-ounce) can diced tomatoes with juice
Salt……………………………..
In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar; purée. In a bowl, add chile purée to tomatoes, and combine.
Bhut Jolokia Fire Salsa………
Dried, whole jolokia chiles are available. Use gloves and proceed with extreme caution when working with these fiery peppers—just the scent is enough to knock you off your feet. Remember, a little goes a long way. Mix it into rice and beans or gloss over a crunchy taco. ……
- makes about 2 1/2 cups -………………..Recipe by Maggie DeMenna.
Zest Factor: Very Hot…………………
Ingredients………….1/2 ounce stemmed, dried bhut jolokia chiles,2 cloves garlic,1 tablespoon white vinegar,1 (15-ounce) can diced tomatoes with juiceSalt……………………………..
In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar, purée. In a bowl, add chile purée to tomatoes, and combine.
Great Jolokia Wing sauce Recipe !
Thursday, June 24th, 2010Recipe: World’s Hottest (and best tasting) Buffalo Wings ( with Naga Bhut Jolokia Peppers )…
Lightly breaded in spicy seasoned flour, deep-fried ’till crispy, then coated in an intensely hot Buffalo sauce.
Prep. Time: 1:45
Serves: 4
1 cup all-purpose flour
1 tsp. Salt
1 tsp. Ground Bhut Jolokia Pepper
1/2 tsp. Paprika OR Smoked Paprika
1/2 tsp. Granulated Garlic OR Roasted Granulated Garlic
1/4 tsp. Black Pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup Jolokia 10 Hot Sauce
~ In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
~ Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~ In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
~ Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
~ Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
~ Repeat with remaining chicken.
WARNING! When handling Jolokia pepper, wear gloves. A mask is also recommended for the saucing portion of the recipe.
Bhut Jolokia/Naga Jolokia by the Pound!
Monday, June 21st, 2010Now available..One Pound of dried Jolokia Peppers (aka Ghost pepper,Naga, Bhut, Bit, and Naga Morich) for only $44.95. A drastic price reduction. one pound of Jolokia peppers imported from Assam, India. http://www.pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=41&products_id=894