Volcano Dust -- bhut jolokia (ghost chili) powder

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50 Responses to “Volcano Dust -- bhut jolokia (ghost chili) powder”

    • herbieg says:

      That guy’s going to have the fires of jolokia coming out of his bhut in the morning.

    • teapot says:

      As posted last time there was a BB post on the ghost chili
      http://www.youtube.com/watch?v=ZaEjcY30wgY

      It’s bad, but clearly not unmanageable.

      • Daemon says:

         It pretty much comes down to the individual. There’s a decent chance I could eat one… but I’m content to not explore the upper limits of my range.

        • teapot says:

          I really wish I knew what the hell it was I ate in university. One day the topic of spicy stuff came up and someone said ‘I’ve got plant in my garden that is supposed to grow the hottest known chilies’. I, being a macho idiot with a passion for spiciness, insisted on them bringing me one to try.

          The next day on a coffee break I was handed the chili which I promptly shoved in my mouth, crunched up and swallowed. The whole thing. The next 3 hours were pretty terrible, but not at all requisite of a hospital-visit. Nothing could remove the burning sensation and adding milk was completely pointless, in fact it added a feeling of extreme bloatedness which became the dominant discomfort. After seeing if a cookie would help that feeling (it didnt) I decided to stop eating random crap as an attempted remedy and instead spent the next few hours laying in the grass looking at the sky.

          Anyway… I really wish I know what it was that I ate.

  1. herbieg says:

    If somebody feeds this to you, you may end up the bhut of their jolokia.

  2. fivetonsflax says:

    I saw these peppers for sale in a Berkeley grocery with no warning labels or anything.  I thought it was pretty irresponsible of them.

    • Crashproof says:

      I saw them just hanging on a rack in a nearly generic-looking package alongside similarly packaged dates, prunes, etc.  I hope shoppers were paying close attention.

      • Jerril says:

         Our grocery store at least had the decency to vacuum pack the dried ones they had. No warning labels though, and they stuck them in with the tofu for reasons I will never understand.

  3. feetleet says:

    I dare them to make a profit. April fools? Now you can’t taste savory?

  4. pjcamp says:

    What am I supposed to do with it? I mean other than the obvious pranks. Figure out how to measure 1/125th of a teaspoon?

  5. pjcamp says:

    By the way, one thing I learned 20 years ago from drinking beer while messing around with peppers — always wash your hands before going to take a leak.

    That’s a feeling a guy ought never to have.

    • Itsumishi says:

      Getting frisky with your girlfriend/wife/etc can also result in unhappiness.  

    • Also, don’t pick your nose. Seriously, don’t. You may think your fingers are clean, but they aren’t. Trust me. They. Aren’t.

    • Beanolini says:

      always wash your hands before going to take a leak.

      A friend of mine has informed me that while drinking milk will reduce the burn in one’s mouth, dipping one’s penis in milk is not effective.

    • IronEdithKidd says:

      Washing your hands isn’t enough.  Wear nitrile gloves when handling peppers hotter than cayanne.    

      • pjcamp says:

         Soap, indeed, doesn’t work. But some things do, if you’ve forgotten the gloves. We’re dealing with vegetable oils so anything that dissolves or attaches to oils will work with some effort. Concentrated dish detergent or a degreaser — molecules have a lipophilic end and a hydrophilic end. The former attaches to the oil and the latter to water. Isopropanol (91% if you can find it) works. Everclear probably would too. Acids work to a lesser degree, like lemon juice. You could probably also rinse your hands in vegetable oil but I haven’t tried that.

        • IronEdithKidd says:

          Getting the oils off is easier than relieving the residual burn.  Just do yourself a favor and use the gloves.  

    • Steeevyo says:

      Also don’t engage in sexual activity with your partner after you cooked a “mean pad thai” (Yvonne Brill?) for her.
      I won’t go into details from here but I was told it was horrible … :-(

  6. spacedmonkey says:

    I actually like to get some of the flavor of pepper (aside from the capsaicin) when I cook, so I really don’t see the point of super hot peppers.   If you just used some normal hot peppers, you could use a lot more of them, and your food would have more flavor.

  7. Doran says:

    And here I thought this was a post about bhut kolokia grown in soil enriched with volcano dust.

  8. SomeGuyNamedMark says:

    God help you if this gets in the air and into your eyes.

  9. I like hot. Mayan habanero sauce, no problem. My friend’s restaurant gets small custom-made bottles of jolokia in liquid form to *add* to their hot sauces. One day, the new waiter brought it out when I asked for the extra hot stuff they keep in the kitchen and all I can say is, yep, it is really, truly, unfrackingbelievably hot. First bite is denial, second bite is anger, third bite is straight to acceptance and done with it.

  10. Smash Martian says:

    It’s been a good year for the chili crop here at Chez Martian. Besides the usual home-brewed hot sauce, I’ve got about a couple of kilos of smoked, finely ground chilis (Roughly 40% jolokia, 40% “Butch T.” and 20% Dorset Naga. )

    I’ve been sending packets out to my friends. Ziplock baggies full of red-brown powder. The various global Customs/DEA organisations are in for a shock… :-)

  11. niktemadur says:

    Being pretty good with the hot stuff, way more than the average person, I bought a bottle of Naga Jolokia sauce, then put it in a medicine dropper for controlled dosage.

    No exaggeration, one small drop taken by itself (placed on the back of the hand and taking a lick) will make the whole mouth feel warm for about 5 minutes.  Now you put a similar drop on a bite of pizza, and it WILL elevate the flavor with its’ own citrusy, smokey touch.

    Here’s a tip:  three drops on a Bloody Mary, instead of Tabasco.  Oh yeah.

  12. I approve this message.

  13. geeks says:

    I grew ghost chilies two years ago, awesome for hot sauce. I just boil them with vinegar and salt and then puree. This part is VERY important: let the mixture cool before using the blender. The top came off and I (and my kitchen) was showered in boiling hot ghost pepper sauce. That (like relieving yourself after handling peppers) is a mistake you only make once.

    • Jerril says:

      Another one-time-only mistake – leaving them to dry unattended hanging up in your forced-air-centrally-heated home while you go somewhere warmer for the winter. Getting the vaporized oil circulated all around the house is a disaster.

  14. HubrisSonic says:

    i have found that smoking these hot chili’s really improves the flavor. adds a structure to the heat. Smoked Habaneros add a 3rd dimension to a hot sauce.

  15. Joe Nolan says:

    I’ve always had a love of spicy food and its definitely something you build a tolerance to – I can’t imagine using anything less than a habanero sauce on a taco. The ghost pepper has become a foodie trend in Nashville over the last few years. I don’t know of any restaurants making use of it, but there are a number of local hot sauce magicians who all have their own take on ghost pepper blends. 

  16. Bob Conrod says:

    Just opened a 5 pound bag (different brand) Jolokia Ghost Pepper powder. Stupid, really stupid. Not careful enough, powder is very fine. Accidentally inhaled a bit. Severe, nose & sinus burn, eyes watering, damn.

    Be more careful than I, eh.

    Could be worse I suppose. A few years ago I had been cleaning off the Hot Sauce bottles in my restaurant, I’ve a big collection, some extreme ones. Soon afterwards I went off to the toilet, made the mistake of not washing my hands before handling Mr. Happy.  Needless to say neither me or him were very happy for the next hour or so…

  17. katey314 says:

    We have problems with raccoons invading the compost bin in our backyard.  A little sprinkle of this and that could cease to be a problem…

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