Description/Taste

Ghost chile peppers are small, grooved pods, averaging 5 to 7 centimeters in length, and have a conical, curved to straight shape that tapers to a distinct point on the non-stem end. The pods will widely vary in shape, size, and spice, depending on the soil and climate the pepper is grown in. The skin is waxy and semi-rough, covered in deep furrows and wrinkles, giving it a crinkled, bumpy appearance, and ripens from green to bright burgundy when mature. Underneath the thin skin, the flesh is crisp and pale red, encasing a central cavity filled with very spicy membranes and round, flat, cream-colored seeds. Ghost chile peppers are initially sweet, fruity, and smoky, followed by a scorching heat that builds in intensity and lingers on the palate.
 
Ghost peppers range 855,000 to 1,041,427 SHU on the Scoville scale and were one of the first varieties to be labeled aa “superhot.” Legend has it that this pepper also received its ghoulish name from the delayed spiciness that sneaks up and surprises with its powerful heat,