Must this Bhut Jolokia (ghost) powder actually be cooked?
I've recently purchased this powder after having a small sample of Bhut Jolikia (ghost) powder previously in a miniature powder selection received as a gift (that one didn't come with this warning). This one has this warning on the back of the packet: "Must be cooked before eating".
Is this warning just there to ward off carelessness with this very seriously hot powder? Or would there be an actual reason this powder must be part of some cooking process?
Best Answer
The ingredient list is really short, so I guess it's just dried and ground up Bhut Jolokia peppers. I could imagine that if you were to take this fine powder "raw", it could go into your airways after triggering a cough response because of the intense spiciness. That could lead to respiratory problems. If you dissolve it in e.g. curry or chili, this won't happen.
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How long does the burn from a ghost pepper last?
Ghost peppers offer an intense fruity, sweet chili flavor. The heat does not kick in for 30 - 45 seconds. Once the heat kicks in, expect sweating, watery eyes, hiccups and shortness of breath. The burning generally intensifies over 10 - 15 minutes and subsides after 30 - 40 minutes.What can a ghost pepper do to you?
Difficulty breathing can occur immediately after ingestion of bhut jolokia. Inhaling the fumes of ghost peppers may cause cough, sneezing and rhinitis.What color ghost pepper is the hottest?
Red Ghost Pepper The red ghost chile typically grows between 2.5 to 3.5 inches (6.35 to 8.89 cm) long. The long, pendant-shaped pods typically have a bumpy texture. \u200b And, like most chillies, red bhuts start off green before officially turning red. This red pepper is one of the hottest ghost chillies.Why is it called a ghost pepper?
World Records for the World's hottest pepper from 2007 to 2010. It is also called Bhut Jolokia. The word 'bhut' which means ghost, given from the Bhutia people, most likely because the heat sneaks up on you like a ghost. The ghost pepper is also known by names such as Naga Jolokia, Bih Jolokia, or ghost chile.Homegrown Ghost Pepper (Bhut Jolokia) tasting
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Answer 2
In addition to John W.'s answer, this warning is probably a Food Safety Requirement.
Spices can be surprisingly potent source of salmonella poisoning if not pasteurized at commercial level. FDA found that "nearly 7 percent of spice imports examined by federal inspectors were contaminated with salmonella, a toxic bacteria that can cause severe illness in humans". Here is another example from UK where a particular supplier had to recall a chilli pepper brand because of the presence of salmonella.
When cooked (heating it thoroughly) as it is typical in asian style cuisine, these contaminated spices will present fewer problems.
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