![Got ghost peppers off a customer. How much should I use to make a chili? Maybe do a hot sauce first? [3120x4160 - 3.52MB]](https://pic8.co/sh/v4YVKv.jpg){kind=link}
Maybe do a curry or chicken vindaloo. Never cooked indian
you would be pleased with a vindaloo.
one thing to bear in mind is the capsicum chinense in ghosts is a bit potent (the flavor of the oil); some find it off-putting when eaten raw so you can always dehydrate them and pulverize for ghost powder or ferment for a bit - i do both so it's your call); I also eat them raw - I pulverize in a mortar with salt, lime, and fresh garlic.
if you are not certain if you like or dislike the flavor - try a bit of one first. ghsots are typically sweet and fruity before the heat kicks in
Best flavor I've ever tasted from a pepper was red ghost. The heat was intense for a few but worth it.
Do Indian restaurants use ghost peppers usually, cause I do like it. My ex and I would frequent one with a Ukrainian host
yep. bhut jolokia is a 'native' pepper. many use these especially in the north I think; some don't even know about 'em sadly. I tend to run into a handful now and again at the nursery asking me what kind of plants they should get for heat.
but it's all about the compliments - there's gotta be a great flavor with it - ghosts hit all the notes in my opinon, reapers too, as well as a few other superhots. the chocolates tend to be the most bitter, and the yellows/golds are the mildest flavorwise, again, in my opinion
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