Bhut jolokia

PrirodnaZAČINIzačinski · voćni · zemljan
Srednje notePiramida
4/5Jačina
—Trajnost
1Poreklo
Uzorak
Bhut jolokia kao sirovina za parfeme
Srednje note
Capsicum chinense 'Bhut Jolokia'
Definicija

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.

CITRUSNI ZEMLJAN VOĆNI TOPAO PRŽEN
BHUT JOLOKIA NAGA JOLOKIA
Type
Akord
Olfactive family
Začinski
Source
spice
Chemical class
complex natural
Instrumenti
Piramida
GGornje note
SSrednje note
BBazne note
4/5Jačina
Visoka
jačina mirisa
Zemlje proizvođači
Indija (Asam)

Miris

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.

Detaljno

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).

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Chemistry

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.

Zanimljivosti

Despite its intense heat, Ghost Pepper has been traditionally used in Indian cuisine for its flavor enhancement, not just its spiciness.

Dobijanje i hemija

Način dobijanja

Solvent extraction or essential oil distillation

Formula
N/A — complex oleoresin (capsaicin: C₁₈H₂₇NO₃)
CAS
N/A — complex oleoresin (key: capsaicin CAS 404-86-4)
Botanički naziv
Capsicum chinense 'Bhut Jolokia'
Izgled
Yellow to amber liquid
Jačina mirisa
Visok
Sinonimi
BHUT JOLOKIA NAGA JOLOKIA
Status prema standardima IFRA
Pogledajte napomenu

No IFRA Standard for the material itself (51st Amendment)

Fizička svojstva
Tačka paljenja
> 200.00 °F. TCC ( > 93.33 °C. ) (est)

U parfemima

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.

Uloga u formuli
01fiksativ
02modifikator
03nota potpisa
04sirovina za stapanje
05graditelj volumena
06svežina
Oblici na tržištu
apsolut

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