Bhut jolokia, also called ghost pepper, is an intensely hot chilli used in Northeast Indian cooking. Treat it as a flavouring ingredient, not a food to eat in large quantities for a supposed health benefit.
Start with the dish, not the heat challenge
Before adding chilli, decide what the dish needs and who will eat it. A shared meal should not surprise someone with extreme heat. Keep the original container labelled so that another person does not mistake it for a mild pepper.
Handle carefully
Capsaicin can irritate the skin and eyes. Wear gloves when preparing very hot peppers, avoid touching your face, and clean utensils and work surfaces. Keep peppers and concentrated sauces away from children and pets. Poison Control explains the risks of capsaicin exposure and what to do if it occurs.
Use small amounts in cooking
Add a very small quantity to a dish rather than using a whole pepper as a default serving. Heat varies between peppers and products, so a familiar-looking quantity may not behave as expected. Follow the directions on a prepared sauce or condiment.
For guests, offer a clearly labelled condiment separately. This lets each person decide whether to use it without changing the entire meal.
Health claims need limits
This page does not recommend ghost pepper for pain relief, weight loss or protection from infection. Research about capsaicin or a formulated medicine does not establish that eating an extremely hot chilli provides the same effect.
Shopping and storage
Buy from a reliable seller, keep the original label when possible, and follow storage instructions. This article does not establish a safe shelf life for homemade chilli oil or pickle. Use a validated preservation recipe if you want to prepare a stored product.
For exposure information, see Poison Control: capsaicin and hot peppers.
