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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add ghost pepper for its intense heat and distinct flavor. It is commonly …
What it is
The ghost pepper, also known as Bhut Jolokia, is a chili pepper cultivar originating from Northeast India. It is known for its extreme heat, measuring over 1 million Scoville Heat Units (SHU). It is typically dried or processed into powders or sauces for use as a spice.
Why it's used
Manufacturers add ghost pepper for its intense heat and distinct flavor. It is commonly found in hot sauces, salsas, marinades, seasoning mixes, and snack foods where a significant spicy kick is desired.
Health notes
The ghost pepper is a food ingredient and not subject to FDA additive regulations. Capsaicin, the compound responsible for its heat, can cause digestive upset in some individuals. JECFA has evaluated capsaicinoids and established guidance. Evidence on long-term health effects of consuming extremely spicy foods is mixed and requires more research.
Allergen info
Ghost pepper is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.