chocolate ghost peppers fresh and dried on white background

Bhut Jolokia Chocolate (Chocolate Ghost Peppers)

When it comes to flavor and scorching heat, you can’t go wrong with the chocolate Bhut Jolokia (ghost pepper). Known for its smoky and fruity flavor, this pepper is a favorite for hot sauces and more.

Read on to learn more about this rare pepper, including heat, flavor, preparation, and more!

Facts about
Bhut Jolokia Chocolate

Heat level:
Extremely hot
800,000 - 1,001,304
Capsicum chinense

What are Bhut Jolokia chocolate peppers?

Chocolate Bhut Jolokia peppers are a rare and extremely hot variety of pepper from India belonging to the Capsicum chinense classification. They are thought to be a natural variant of the more common red ghost pepper, likely crossed with the 7 pot douglah, which is similarly brown in color. Chocolate Bhut Jolokia peppers are conical in shape, with a distinct point at the end. They mature from green to red to dark brown and have glossy, wrinkled skin similar to many ultra-hot peppers.

How hot are they?

On the Scoville scale, Chocolate Bhut Jolokia peppers range from 800,000 to 1,001,304 SHU. This makes them extremely hot, and their heat can last for more than thirty minutes after consumption. Capsaicin, the compound responsible for the heat in peppers, is abundant in Chocolate Bhut Jolokia peppers, making them one of the hottest peppers in the world.

What do they taste like?

Chocolate Bhut Jolokia peppers have a fruit-forward, subtly sweet, tangy, and smoky flavor followed by a delayed heat that gradually builds in intensity. The heat may not develop until 30 to 45 seconds after consuming, but it can linger in intensity on the palate for a prolonged period. These peppers have a floral scent and semi-thick, crisp, light brown flesh encasing a central cavity filled with large membranes and a few round, flat, cream-colored seeds.

Bhut Jolokia Chocolate vs. regular ghost pepper

While Chocolate Bhut Jolokia peppers are a type of ghost pepper, they are a unique variant. The color is the most obvious difference, maturing into a deep brown rather than the common red of the ghost pepper. Researchers have yet to discover a genetic explanation for the brown color variation of this pepper (Sarpras et. al., 2016).

This pepper also has a distinct flavor profile that is subtly sweet and smoky, and its heat level is generally considered to be slightly milder than a regular ghost pepper (which ranges from 855,000 to 1,041,427 SHU).

How to use chocolate ghost peppers

The naturally sweet and smokiness of the chocolate Bhut Jolokia pepper makes it a unique choice for hot sauces, chilis, curries, and other dishes that complement the flavor profile. They can also be dried and ground into a spice or infused into a smoky and hot sea salt.

Due to the intensity of their spice, chocolate Bhut Jolokia peppers should be used with extreme caution. They are not appropriate for those who have lower spice tolerances and should be used in extreme moderation until you are comfortable and confident with the heat. Gloves and goggles are recommended when handling or slicing the pepper, and you may want to process them outdoors if possible.

Fresh peppers last for up to 2 weeks when stored in the refrigerator, or they can be processed and dried.

Where to find these peppers

Bhut Jolokia Chocolate Peppers are primarily grown in the northeastern panhandle of India, and are difficult to find in the United States. You can check with local specialty pepper growers or find the seeds online from reputable companies like Pepper Joe.

If you have the rare pleasure of trying chocolate Bhut Jolokia peppers, you are in for a treat!