What is pepper?
Ghost Pepper is a specific type of hot pepper, originally from parts of India and Sri Lanka, which many consider to be the hottest pepper. The local term for this diversity of pepper is Bhut Jolokia and the natives of these regions understand that the term "ghost pepper" was largely applied by the Western audience. This pepper has been prolific exported worldwide for use in recipes that require a specific intensity of taste.
In order to understand the intensity of heat for this variety of pepper, it is useful to be familiar with a scientific source called Scoville. Scoville or rating scale helps to define the heat of a particular pepper or other food. The Scoville scale consists of Scoville thermal units, Shu. These units are based on the amount of element called capsaicin, which naturally occurs in many varieties of pepper around the world. With the Scoville scale, experts can compare the intensities of various peppers in a technical way.
scientists found that ghosts of peppers teStanded on the Scoville scale can achieve the highest rating of more than 1 million units. This is best understood by comparing this evaluation with something, such as the assessment of the more well -known jalapeno pepper, which has found that it has up to about 8,000 units. As a result, Ghost Peppers is hundreds of times stronger than Jalapenos, which gives these plants more orientation in its intensity.
These small peppers are often used in exotic cooking, where the end result strongly relies on a hot and spicy taste. As the main example of the power of this pepper, Ghost Pepper products were presented in some competing eating events that test the ability of the human body to handle capsaicin. Ghost pepper was also used in the production of various weapons and personal defense items, for example in pepper spray, which is commonly used by individuals in self -defense and also coercive organs to control crowds.
as well asIn other types of peppers, ghost peppers may lose part of its intensity by cooking. Since peppers are so inherently hot, many consider this strategy only marginally effective. In culinary uses, ghosts must be mixed with a large number of other meals to make them even remotely digestible for many eaters. It is also necessary for chefs to take further measures in handling them, such as wearing protective gloves and facial masks.