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100% Organic Bhut Jolokia Whole - Indus Organics

100% Organic Bhut Jolokia Whole

$ 10.99

These Bhut Jolokia pepper pods are from Nagaland and are also famously known as Ghost Pepper. Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 ft. in favored locations. Confirmed by the Guinness book of world records, the hottest pepper on earth as it produces the heat of over 1 million SHUs.

 

 

Bhut Jolokia Cashew Brittle

INGREDIENTS

  • 1/2 teaspoon bhut jolokia pepper, ground
  • 1-2 teaspoons lime zest, freshly grated
  • 1 1/2 cups sugar (300g)
  • 1/2 cup light corn syrup
  • 2 cups salted cashews (approx 10 oz)
  • 1/2 teaspoon salt

INSTRUCTIONS

  1. Spray baking sheet with vegetable oil cooking spray.
  2. Bring corn syrup and sugar to a boil in a medium saucepan. (Prevent crystals before sugar dissolves using a wet pastry brush down the sides)
  3. Cook, while occasionally swirling, until golden brown around the edge.
  4. Stir in cashews, salt, lime zest and bhut jolokia.
  5. Continue cooking for approx 5-8 mins until mixture is pale amber.
  6. Pour gently onto baking sheet without spreading.
  7. Permit to cool.
  8. Break into pieces. (May be stored for up to a week in an airtight container.)

 

 

 

Bhut Jolokia Cheddar Crackers

INGREDIENTS

  • 1/4 teaspoon bhut jolokia pepper, ground
  • 4 ounces cold, unsalted butter (cut into 1/2" cubes)
  • 1 large egg yolk
  • 2 tablespoons water
  • 1 1/2 ounces walnuts (finely chopped)
  • 6 ounces all-purpose flour
  • 3 ounces sharp cheddar cheese (finely shredded)
  • 1 teaspoon salt

INSTRUCTIONS

  1. Combine flour, cheese, salt and bhut jolokia in a food processor, pulsing until just mixed.
  2. Scatter cold butter over the top and pulse until mixture is crumbly.
  3. Mix water and yolk, then drizzle them into the food processor, pulsing until getting small, moist crumbs of and even size.
  4. Add nuts and pulse a few times.
  5. Dump mixture onto counter and knead with your hands.
  6. Flatten and fold dough using scraper or bench knife.
  7. Roll into 14" log and wrap in plastic wrap.
  8. Refrigerate overnight.
  9. Preheat oven to 375 degrees F.
  10. Line two baking sheets with parchment.
  11. Slice log into 1/4 inch disks, then place them 1/2 inch apart on parchment.
  12. Bake, one sheet at a time, for approx 18 mins.
  13. Cool on pan, then store in airtight container.

 

Bhut Jolokia Mango Chutney

INGREDIENTS

  • 1 tablespoon bhut jolokia pepper, ground
  • 1 pint white wine vinegar
  • 1 tablespoon fresh ginger root, grated
  • 1 tablespoon English mustard powder
  • 2 baking apples, peeled, cored and chopped
  • 1 pound caster sugar
  • 4 garlic cloves, peeled and crushed
  • 4 large mangoes, peeled, stoned and sliced
  • salt

INSTRUCTIONS

  1. Place mango slices in large bowl and sprinkle with salt.
  2. Leave overnight.
  3. Drain off the juice and rinse fruit.
  4. Place bhut jolokia, vinegar, ginger, mustard, apples, sugar and garlic in a pan and dissolve the sugar over low heat.
  5. Bring to a boil and add mangoes.
  6. Simmer for 30 minutes until thick and syrupy.
  7. Spoon into jars and seal.

 

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