Bhut Jolokia — the chili that held the world's-hottest-pepper Guinness record from 2007 to 2011 at 800,000–1,041,000 SHU. Capsicum chinense from northeast India and Bangladesh. No fine-fragrance use — capsaicin would be an irritant at any meaningful concentration. The 'ghost pepper' note in fragrance is a conceptual reference, not an extract.
Ghost pepper possesses a particular aroma that moves beyond its fiery reputation. The scent is characterized by an initial burst of intensely floral-fruity tropical character — the Capsicum chinense signature of esters and pyrazines, closer to habanero than to bell pepper. The actual heat (capsaicin) is non-volatile and does not contribute to the smell; ghost pepper does not 'smell hot' but burns on contact. The aroma alone is more interesting than its reputation suggests.
Evolution over time
Immediately
Immediately
Intense spiciness with fruity undertones
After a few hours
After a few hours
Savory, earthy notes emerge
After a few days
After a few days
Complex warmth persists
The Full Story
Ghost pepper (Capsicum chinense 'Bhut Jolokia', also called naga jolokia, ghost chili, U-morok) is a hybrid chili native to northeast India (Assam, Nagaland, Manipur) and Bangladesh. The fruit is wrinkled, deep red, around 6–8 cm long, and famous for its intense heat: certified by Guinness World Records as the hottest chili pepper from 2007 to 2011, with measurements typically in the 800,000 to 1,041,000 SHU range [A]. It was succeeded as world's hottest by Trinidad Scorpion (2011), Carolina Reaper (2013), and Pepper X (2023).
As with all Capsicum, the heat is capsaicin (CAS 404-86-4) and dihydrocapsaicin. The aroma profile, separable from the heat, carries the floral-fruity tropical character of the C. chinense group — closer to habanero than to bell pepper. Capsaicin is not volatile at room temperature; ghost pepper does not 'smell hot' but burns on contact. Ghost pepper has no fine-fragrance presence — capsaicin would be an irritant at any meaningful perfumery concentration.
Sources & Notes
[A] Guinness World Records — Bhut Jolokia certified hottest chili 2007–2011 (~800,000–1,041,000 SHU). Succeeded by Trinidad Scorpion, then Carolina Reaper, then Pepper X.
Did You Know?
Did you know?
Despite its intense heat, Ghost Pepper has been traditionally used in Indian cuisine for its flavor enhancement, not just its spiciness.
Extraction & Chemistry
Extraction method: Solvent extraction or essential oil distillation
Molecular Formula
N/A — complex oleoresin (capsaicin: C₁₈H₂₇NO₃)
CAS Number
N/A — complex oleoresin (key: capsaicin CAS 404-86-4)
Botanical Name
Capsicum chinense 'Bhut Jolokia'
IFRA Status
No known restrictions
Synonyms
BHUT JOLOKIA · NAGA JOLOKIA
Physical Properties
Odor Strength
High
Appearance
Yellow to amber liquid
Flash Point
> 200.00 °F. TCC ( > 93.33 °C. ) (est)
In Perfumery
In perfumery, Ghost Pepper is a heart note, bringing warmth and spice to a fragrance composition. Its fiery essence can complement floral notes, improving their vibrancy, or it can anchor woody and resinous base notes, supports intrigue. Ghost Pepper works with citrus fruits, warm spices like cinnamon and cardamom, and even sweet gourmand elements, creating an appealing balance that excites the senses.
