Ghost Pepper Puree

Ghost pepper puree is made from the ghost pepper (Bhut Jolokia), a chili pepper native to northeastern India. It is known for its extreme heat, ranking high on the Scoville scale. The puree is typically made by processing ripe ghost peppers, often with added vinegar or salt for preservation.

Manufacturers add ghost pepper puree primarily for its intense heat and distinct flavor. It is used to create very spicy sauces, salsas, marinades, and other condiments. It can also be used in small amounts to add a fiery kick to various savory dishes.

Ghost pepper puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The primary effect of consuming ghost peppers is intense oral heat due to capsaicin. While generally safe in food amounts, excessive consumption can cause digestive discomfort. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but specific evaluations for ghost pepper puree are not widely publicized.