The Bhut Jolokia, pronounced "Boot ja-LOW-key-uh" is better known in this country as the "Ghost Chile" or “Ghost Pepper”. It may also be called Naga Jolokia, Naga Hari, Nagu Morich, and Dorset Naga. “Naga” is in tribute to the fierce ancient warriors of Naga of northeastern India. The Naga were known for the ritual practice of headhunting. Other popular names for this chile include Bih Jolokia (“poison chile”) and Raja Mircha (“King of Chiles"). The name Bhut Jolokia translates to "ghost chile".

In addition to being used as a way to flavor food, the Bhut Jolokia has developed a reputation, almost counter intuitively, as a way to combat the oppressive summer heat. This is also something that Latin Americans believe. Chiles are eaten during the colder months of the year to keep warm and during the warmer summer months to keep cool. In the hotter times of the year, the consumption of chiles stimulate sweat, mostly from the face and top of the head, which provides a cooling effect as it evaporates.

Even the smallest amounts of the Ghost Chile can provide an intense heat to home made hot sauce. Eating just a thin strand can cause your nose to run and your eyes to water. Eating a whole chile has been compared to chugging a lethal cocktail of battery acid laced with glass shards. Not for the faint of heart.

Use Ghost Chiles to add fiery heat to chutneys, curries, pickles, pizza, sauces and wings.