Heat Things Up With Ghost Pepper Sea Salt - The Nibble Webzine Of Food Adventures Heat Things Up With Ghost Pepper Sea Salt
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Heat Things Up With Ghost Pepper Sea Salt

Fresh Jax Ghost Pepper Sea Salt
[1] Heat things up with this sea salt and ghost pepper blend (photos #1 and #2 © FreshJax).
Fresh Jax Ghost Pepper Sea Salt
[2] What’s inside the bottle.

Ghost Pepper Chiles
[3] Ghost peppers, a.k.a. bhut jolokia (photo © Sid Wainer & Sons).

Looking for a hot gift to give your friends on Valentine’s Day? If they like hot chiles, how about helping them spice things up with Ghost Pepper Flavored Salt from FreshJax.

Super-fiery ghost peppers are blended with sea salt to create a heat-lover’s seasoning.

The main ingredient is salt. The product is a table salt substitute for those who want to add salt plus heat to their dishes (avocado toast, burgers, fries, pasta, rice [and other grains], wings, etc.)

On its own, the ghost pepper has a Scoville rating of over one million Scoville Heat Units (SHUs). To see how hot that is, check out these comparative SHUs.

The blend is gluten-free and certified kosher by Gesher K.

Get yours at FreshJax.com.

Also available at Amazon.com.
> The Scoville Scale.

> The different hot chiles.

> The history of salt.

> The different types of salt.

The ghost chile, or ghost pepper, originated in Assam, India, where it is called the bhut jolokia or naga jolokia chile.

This extremely hot member of the habanero family first made waves around 2005 when it was measured at more than a million Scoville Units (SHUs). In February 2007, it entered the Guinness Book Of World Records as the world’s hottest chile. The prior record holder was the red savina, at slightly more than half the SHUs.

Bhut jolokia translates as “ghost chile” in Assamese, presumably because the chile is so hot, you give up the ghost when you eat it. No sane person would want to eat one, but its intense heat concentration could provide an economical seasoning to the packaged food industry.

And, it’s become easier and easier to be “the world’s hottest chile pepper,” because breeders grow seeds to achieve exactly that end.

The ghost chile has since been topped by:

  • The Carolina Reaper, 2.2 million SHU, created in South Carolina by a man named Ed Currie, who crossbred a red habanero chile with the Naga Viper chile (1,382,118 SHU).
  • The Komodo Dragon, which has a SHU of 1.4 to 2.2 million SHU (the heat can vary depending on where the chile was grown, and other factors.
  • Pepper X, also created by Ed Currie, has an unofficial heat ranking of 3.18 million SHU.
  • And who knows what’s next: the Apollo pepper? Stay tuned.

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