Ghost Chili Indian Nagaland

Ghost Chilli Indian Nagaland for extreme heat

Ghost Chilli Indian Nagaland from Cape Herb & Spice is an extremely hot chili spice blend featuring Bhut Jolokia and Bird's Eye chili, smoked paprika, and garlic. This is not a casual seasoning, but the hottest in the range, made for bold eaters.

Ghost Chilli Indian Nagaland is the extremely hot chili spice blend from Cape Herb & Spice in Cape Town, made for anyone looking for the ultimate fire. It brings the heat of the Bhut Jolokia to your table—the famous ghost chili from Nagaland, India, which can reach over a million Scoville units. Handle with care.

The base consists of 30 percent sea salt, followed by 10 percent Bird's Eye chili flakes, smoked and ground paprika, 3 percent smoked chili, a touch of sugar, onion, garlic, and 3 percent Naga Jolokia chili flakes. These two types of chili set the tone. A seasoning that, alongside the burn, provides genuine flavor thanks to the smoke and paprika.

Hot, smoky, with Indian warmth

Fiery, smoky, savory—the blend coats meat and ignites a fire that lingers for a while.

First comes the smoked paprika with its depth, then the Bhut Jolokia ignites and pushes the heat far upward. Garlic and onion counter this, giving the heat a hearty foundation. It tastes like courage and adventure; not for the faint of heart.

The ghost chili was once considered the hottest chili in the world, and a touch is enough. That is exactly why you should dose it with a pinch, not a spoon. Smoky, spicy, and robust, a real flavor remains despite all the heat.

How to tame the ghost chili

A tiny amount over meat, burgers, or vegetables is enough to slowly get used to the heat.

Even a pinch takes a chili con carne, a spicy curry, or a salsa to a new level. Those who are brave can add a dash over pizza, into a Bloody Mary, or mix it into ground meat. You really don't need more than a hint.

It seasons marinades, stews, and curries, gives soups and sauces a fiery base, and turns a salsa into a small test of courage. A splash of lime and some oil soften the heat and carry the aroma. It is better to have yogurt, bread, and some milk ready for your guests; that catches the heat.

If you prefer it a level milder, go for the Piri Piri Chilli Fiery Mozambican, or for a smoky rather than burning seasoning, choose the Chipotle Chilli Smoky Southwestern.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded in 1994 by Irene Ivy.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees backing the operation. Just as Irene intended, innovation, taste, and quality remain the top priority to this day. Cape Herb & Spice sees itself as a cheeky sous-chef in your kitchen and was South Africa's first supplier of completely non-irradiated spices. Hat's off.

Browse through other spices from Cape Herb & Spice or our spice blends for every level of heat.

A pinch, hand washing, and a glass of milk

A pinch is the right start; you can always add more, but you can't take the heat back once it's there. Wash your hands thoroughly after handling and keep them away from your eyes. A glass of milk next to the plate is not a sign of weakness, but of experience. With spicy food, bring a cool drink and a little pride for the first bite. Fire at will.