The Fiery Delights of Assam: Ghost Pepper Chilli Oil #BlogchatterFoodFest

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Chili Oil Recipe using Assamese Ghost Chilli Peppers or Bhut Jolokia

How to make Ghost Pepper Chilli Oil

Being a food blogger, I had heard a lot about the hottest chilli pepper in India -The Bhut Jolokia, also known as Ghost pepper but I got to see, touch and hold it in its natural glory when I recently visited Assam. For a meagre Rs 100, I got about 100 gms of this hot chilli pepper.

It is one of the hottest peppers in the world, topping over 1 Million Scoville Heat Units. Bhut Jholokia is a fiery red chilli pepper native to North East Region of India. Renowned for its scorching heat (once held the title of hottest pepper in the world!), it adds a unique depth of flavour to dishes. Today, I will share with you how to capture the magic of these hot chilli peppers in a homemade chilli oil recipe, along with some ideas on how to use it.

P.S.- Our taxi driver shared this recipe with me when we were stuck in a traffic jam on the highway.

Interesting Facts about the Ghost Pepper:

  • Heat Meter: Bhut Jolokia can range from 855,000 to 1,041,427 Scoville Heat Units (SHU), making it incredibly spicy! (For comparison, jalapeños are around 2,500-8,000 SHU).
  • Colourful Names: Besides Ghost Pepper, it’s also called Red Gnome Pepper, Bhut Jholokia (Assamese for “Ghost Chilli”), and even naga jolokia.
  • More Than Just Heat: Bhut Jolokia has a smoky, fruity flavour that complements its heat.


Chili Oil Recipe using Assamese Ghost Chilli Peppers or Bhut Jolokia

Ghost Pepper Chilli Oil Recipe (Assamese Style)


  • 2-3 Red ghost peppers (adjust based on your spice preference), if using dry ones , use less
  • 1 cup vegetable oil (preferably mustard Oil but you are free to use any other oil too)
  • 2 cloves garlic, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 1 bay leaf
  • ½ teaspoon black mustard seeds


  1. Prepare the Peppers: Wear gloves! Wash and dry the ghost peppers.If using dry peppers no need to wash them. You can roast them whole over an open flame or dry pan for a smoky flavour (optional) but be careful because the vapors will make you sneeze and may sting your eyes. Discard the seeds if you want a milder oil. Slice thinly.
  2. Heat the Oil: In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter for a few seconds.
  3. Add Aromatics: Throw in the garlic, ginger, and bay leaf. Sauté for 30 seconds until fragrant.
  4. Introduce the peppers: Carefully add the sliced ghost peppers. Be cautious of the fumes – use ventilation! Sauté for another minute, allowing the flavours to mingle.
  5. Cool and Strain: Remove the pan from heat and let the oil cool completely. Strain the oil into a clean, sterilized jar, discarding the solids.

Some Tips to Remember

  • Spice Control: For the first time ,start with fewer peppers and adjust the quantity based on your tolerance. Remember, this oil packs a punch!
  • Storage: Store the chilli oil in a cool, dark place for up to several months, in a glass jar.

Chili Oil Recipe using Bhut Jolokia Chilli peppers


How to Use your Ghost Pepper Chilli Oil

Just a  few drops of this fiery oil can transform a dish:

  • Noodles & Soups: Drizzle a few drops over ramen, pho, or any noodle soup for a spicy kick.
  • Stir-fries: Add a touch of heat to your stir-fries with a drizzle of ghost pepper oil.
  • Marinades: Elevate the flavour profile of meats and seafood by incorporating a touch of chilli oil into marinades.
  • Dipping Sauce: Mix a few drops into soy sauce or vinegar for a fiery dipping sauce.
  • Eggs: Drizzle a touch over fried eggs or omelettes for a spicy surprise.
  • Finishing Touch: Add a final flourish to curries, dals, or stews with a tiny amount of ghost pepper oil.

Remember, a little goes a long way! Start with a small amount and adjust to your taste. You can always more or less drops to suit your palate.

Enjoy the fiery flavours of Assam with this homemade ghost pepper chilli oil!

Images designed on Canva 

Assamese Chili Oil GHost pepper recipe

This post is a part of the ongoing  #BlogchatterFoodFest 

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.

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