Ghost peppers in Farmstead World — crop in the game, and what it is on a real farm.
The ghost pepper, or bhut jolokia, is a wrinkled chili from north-east India that was once certified the hottest in the world.
It is slow to germinate, slow to ripen and sparing with its fruit, and growers handle it with gloves because the oil burns skin.
Heat: 800,000–1,000,000 Scoville heat units (SHU), extremely hot.
The ghost pepper, or bhut jolokia, is a Capsicum chinense hybrid from the north-eastern Indian states of Assam, Nagaland and Manipur, where it has long been used as a spice and a folk remedy. It was certified by Guinness as the hottest chili in the world in 2007, before newer varieties took the record.
Ghost peppers need a long, hot and humid growing season and are slow to germinate and slow to ripen, so growers usually start them early under cover. Plants set a modest crop of wrinkled fruit, which is picked by hand with gloves because the oils burn skin and eyes.
Heat: 800,000–1,000,000 Scoville heat units (SHU), extremely hot. That is more than a hundred times hotter than a jalapeño at its mildest.
Ghost peppers are sold fresh and dried, and are ground into powders, hot sauces and extracts for food makers who want extreme heat. A tiny amount flavors a whole dish, which is why a small crop still has a market.