Ghost Pepper, Whole Dried Ghost Peppers, from the hottest pepper in the world Bhut Jolokia

*CAUTION* Use extreme caution when handling this pepper, as inhalation of the slightest amount will be painful. The Bhut Jolokia, or Ghost Chile (Capsicum chinense), is the hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper, it has been measured at up to 1,041,427 Scoville units. Similar looking to Habanero peppers, they have a rugged skin. When ripe, they range from orange to red and are 60 mm to 85 mm long and up to 30 mm wide. .Use in any dish that calls for Chiles. Ingredients: Dried Ghost Chiles (Caution: World's Hottest Chile. Handle with care, do not get in eyes. Flush with water to relieve symptoms). To releave any burning in the mouth or throat milk i have found works most affectively. Chile powders require no preparation. Add directly to recipes when a boost of flavor and heat are desired. To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating. ENJOY!!! PLEASE SEE MY OTHER LISTINGS