![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}
personally, I would use all three (but i use ghosts for a lot of things - reaper if I want it hot). but this really depends on the volume of chili you're making.
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
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