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Zizira Bhut Jolokia Chilli | Ghost Pepper Chilli | bhoot jolokia chilli

310.00 (Inclusive of all taxes)


Zizira Bhut Jolokia is the most notorious spice from the Northeast India. Being the hottest pepper in the world its potent heat level takes you to a fiery food loving regime, with its 1.35 million Scoville units on the Scoville charts. It is sourced directly from the traditional farmers of Meghalaya which makes sure that our ghost pepper chillies are free of chemical-based pesticides and herbicides. It is a pure breed variety unlike the hybrids you will find on the Scoville heat chart. Its zesty heat level gives an exciting spiciness to boring food! Bhut Jolokia Chilli is used for curing stomach ailments. It is also used as a remedy for summer heat by making you sweat.  It is used to make different kinds of hot sauces, which adds extra spice to salads, and barbequed food.

NOTE: Orders will be delivered within 4-5 days as all orders are shipped from Shillong, Meghalaya.

SKU: SP072 Category:

Product Description

More on Zizira Bhut Jolokia Chilli (Ghost Pepper) – Dried

The hot sensation of Zizira Bhut Jolokia Chilli (Ghost Pepper) is caused by a compound ‘capsaicin’ that can help reduce the chances of cardiovascular diseases. Bhut Jolokia Pepper mainly belongs to the species Capsicum Chinense. The local farmers of Meghalaya cultivate Bhut Jolokia or bhoot jolokia chilli Plant without the use of chemical fertilizers. Fresh chillies are sun dried and processed hygienically to retain its fresh form pungency and heat level. Use with extreme caution!

How to make Chilli Bhut Jolokia Pickle (Ghost Pepper Chilli Pickle):

Ingredients: 10-20 chillies, 1tsp fenugreek seeds, 2tsp crushed mustard seeds, 1/2tsp turmeric powder, 1/2 tsp fennel seeds, and 1tsp salt.

  • Chop all Bhut Jolokia Chilli Peppers and mix all spices and salt.
  • Add all the spices and salt to the chillies and transfer it into a clean glass container.
  • Add freshly squeezed lemon juice and oil and shake the bottle vigorously.
  • Keep the bottle in the sun for at least 10 days.

Note: Please use tongs or gloves while handling these chillies. And remember, anything that has been in contact with this chilli carries the bite just the same!


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