![]() Use just enough water to cover the chiles and press them down with a lid. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Shake them once or twice and be careful not to scorch them or else they will taste bitter. Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Keep in mind only a very minimal amount of the pepper is needed to make a massively hot impact. The peppers are most commonly used in salsas, sauces and chili. Even the smallest amount on your skin will cause you extreme irritation. We suggest wearing gloves, goggles, a mask, and long sleeve shirts when handling the product. You should always wear gloves and handle Ghost Peppers with extreme caution. The pepper’s capsaicin has been proven to kill cancer cells, prevent sinus infections, serve as an anti-inflammatory agent, provide gastric relief and produce fat oxidation.Eating capsiate increases feelings of alertness, leading people who eat it to feel more awake and energized by triggering an adrenaline response.Capsaicin alters the usual activity of a muscle protein called SERCA, causing it to burn off energy as heat. Chili peppers trigger the process of thermogenesis, by which cells turn fuel energy to heat.Hot peppers like the ghost pepper are low in calories and high in nutrients.They can be use in chili sauces and stews. Also, when handling the Ghost pepper, one should take caution as to not get any in or near the eyes as the pepper can create a very intense burn. With the intensity of the pepper able to create a very strong pain sensation lasting up to 30 minutes, one should eat the Ghost pepper with extreme caution. Always remember to wear rubber gloves when handling chiles! It has been measured at 855,000 Scoville units up to 1,041,427. The Guinness World Records crowned the Ghost pepper as the world's spiciest chile in 2007, dethroning the red savina habanero. Also called the Naga Jolokia, after the famous Naga warriors of Northern India, who were fearsome headhunters. India grows the world's hottest pepper called Ghost Chili or "Bhut Jolokia".
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