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Smoky Bhoot

Rs. 250.00

Highlighting the legendary flavour and fire from the Bhut Jolokia, our specially smoked chillies create a unique flavour for the rich-textured Smoky Bhoot.

Net Weight - 230gms

Proudly Made in India
Ships in 1-2 working days
Free Shipping on orders over Rs. 400

Flavour Profile

Highlighting the legendary flavour and fire from the Bhut Jolokia, our specially smoked chillies create a unique flavour for the rich-textured Smoky Bhoot. Every bite takes you from a hint of sweetness to a tidal wave of flavour before the ghost finally creeps up on you!

Perfect for anyone who wants the Bhut Jolokia experience without the extreme pain. That said, it is the 'Bhoot' so it still comes in with an X-tra Spicy tag. Can you handle it?"

Enjoy It With

Anything you can imagine!
  • Indian - Bhaaji-Roti, Poha, Tandoori Kebabs, Tikki, Pulao, Idli
  • Home Snacks - Toasties, Rolls, Bhujia, Vada Pav, Samosas
  • Eggs - Fried, Scrambled, Omelette, Bhurji, Boiled
  • Fast Food - Burgers, Fries, Burritos, Wings, Subs
  • Italian - Pizza, Pasta, Garlic Bread, Spaghetti, Lasagna
  • Continental - Burgers, Grilled-Fried-Roast meats, Stir-fry Vegetables, Sandwiches, Salads
  • Description
  • Heat Level
  • Chilli Spotlight
  • Ingredients
  • Nutritional Facts
  • Description
  • The Smoky Bhoot is not for the weak of heart (or stomach) – after all its unique and fiery flavour comes from the legendary Bhut Jolokia chilli from North-East India.You might have seen how YouTube is littered with videos of 'bros' pumped up enough to eat a whole Bhut Jolokia – only to crumble to the floor, pounding down milk! Do you think you can tame the Smoky Bhoot? Think again! .

    Rich in texture, this hot sauce takes you on a sensory journey right from the first taste through to a full 10 seconds later when the heat finally breaks. Possibly the hottest sauce you'll find anywhere in India, we've toned it down so you can actually enjoy how special the chilli is, all mixed in with a flavour profile that will keep you coming back for more.

    The Smoky Bhoot is not for the weak of heart (or stomach) – after all its unique and fiery flavour comes from the legendary Bhut Jolokia chilli from North-East India.

    You might have seen how YouTube is littered with videos of 'bros' pumped up enough to eat a whole Bhut Jolokia – only to crumble to the floor, pounding down milk!
    Do you think you can tame the Smoky Bhoot? Think again!

  • Heat Level
  • Heat Level - X-tra Spicy (8/10)
    SHU Rating -12,000-18,000

    The Smoky Bhoot (aka The BJ) may not be for everyone but it really should be. We’ve toned it down a bit so we could bring you some serious flavour, but it still comes in with an ‘X-tra Spicy’ tag.

  • Chilli Spotlight
  • Bhut Jolokia Chill

    Bhut Jolokia is the world’s spiciest chilli that is actually used for cooking, and beloved by hot sauce and chilli lovers around the world as the ‘Ghost Pepper’. The Bhut Jolokia measures over 10,00,000 SHU on the Scoville Heat Scale, making it at least 130 times as spicy as the average Jalapeno Pepper. Famously known worldwide (even infamously), the 'Ghost Pepper' is the chilli that kicked off the 'Hottest Pepper in the World' race and has since been hybridized to create deadly combinations like the Carolina Reaper and Pepper X.

    State of Origin: Assam, Nagaland, Arunachal Pradesh
    Appearance:  Short, shrivelled, bulbous
    Scoville Rating:   800,000 – 10,00,000 SHU
    Jalapeno Ref. Scale:  100-130x spicier

    The infamous Bhut Jolokia (Ghost Pepper) hails from Assam & Nagaland. One of the hottest chillies in the world, this flavourful BJ has a distinctive taste and a slow burn you’ll learn to love if you don’t already!

  • Ingredients
  • Purified Water, Sugar, Onion, Chillies (Lavangi Chillies, Bhut Jolokia Chillies), Vegetable Oil (Rice Bran Oil), Celery, Garlic, Vinegar [Water, Acidity Regulator (E260)], Salt, Ginger, Stabilizer (E415), Permitted Class II Preservatives (E211)."}">Purified Water, Sugar, Onion, Chillies (Lavangi Chillies, Bhut Jolokia Chillies), Vegetable Oil (Rice Bran Oil), Celery, Garlic, Vinegar [Water, Acidity Regulator (E260)], Salt, Ginger, Stabilizer (E415), Permitted Class II Preservatives (E211).

  • Nutritional Facts
  • Smoky Bhoot

    Amount Per 100g

    Energy (kCal) - 155
    Carbohydrate (g) - 24.94
    Fat (g) - 5.45
    Protein (g) - 1.63
    Sugar (g) - 16
    Sodium (g) - 0.252
    Cholesterol (g) - 0.00
    Trans Fat (g) - 0.00

    WHAT WE BELIEVE IN

    Real Ingredients
    Premium Indian Chillies
    100% Vegan
    Local Produce

    FAQs

    1. What is capsaicin?

    Capsaicin is the component in chillies that produces the sensation of heat. This heat of chilli peppers is measured using the Scoville Scale. The concentraion of the capsaicinoids is denoted by the Scoville Heat Units (SHU) which measure the heat level.

    2. How hot are the sauces?

    The Original
    Heat Level - Medium Spicy
    We've got it at a 4/10 level of spice. It's an easy selection for people with low spice tolerance and anyone who likes great flavour. Just a little sweet, just a little spicy, it's well-rounded and loved by kids and grandparents alike - extremely family friendly and suitable for all. Given its heat level, it's a worthy replacement (and frankly big improvement) for every ketchup user.

    Kantha Bomb
    Heat Level - Spicy
    We've got the Kantha Bomb at a 6/10 spice level. It's perfect for people who enjoy a little spice. It's got a little bit of a kick so can be avoided for those very averse to spice, but for most people, this should be well within their manageable range. It's the perfect pairing with The Original to take on all of your kitchen and dining table needs. Did we mention the bomb flavour?

    Smoky Bhoot
    [Heat Level - X-tra Spicy
    We've got the Smoky Bhoot at an 8/10 spice level. It's perfect for people who love spicy food, and anyone who enjoys fiery flavours while also experiencing 'the bhoot effect'. It's actually a toned down version of the Bhut Jolokia chilli, so pepper fanatics might feel it could be spicier (and trust us, it really can), but we wanted to focus on an accessible experience for food explorers here. Regardless, please be warned, it is still very spicy.

    3. Is eating too much chilli bad for you?

    There is no evidence that eating too much chilli is unhealthy, or that it causes ulcers. In fact, capsaicin is used in anti-inflammatory creams to treat ailments like arthritis and shingles. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type II diabetes.

    While chillies should not be considered as the only source of nutrition, they do have some additional benefits that can be good for you:

    Vitamin C - Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function.
    Vitamin B6 - A family of B vitamins, B6 plays a role in energy metabolism.
    Vitamin K1 - Also known as phylloquinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys. Potassium. An essential dietary mineral that serves a variety of functions, potassium may reduce your risk of heart disease when consumed in adequate amounts.
    Copper - Often lacking in the Western diet, copper is an essential trace element, important for strong bones and healthy neurons.
    Vitamin A - Red chili peppers are high in beta carotene, which your body converts into vitamin A.

    4. How do I get rid of the burning feeling?

    Contrary to your natural first reaction, water does not hep to reduce heat inf you burn your mouth with chilli because capsaicin (the component in chillies that produces the sensation of heat) is not soluble in water.

    Not exactly (but the analogy is a good one), but it’s like trying to wash away grease with water.

    Fats however work much better – and that means drinking milk, eating yoghurt, ice cream or even peanut butter is likely to help you much faster than water will.