Volcano Dust - Bhut Jolokia (Ghost)

Over years of experience I've come to the conclusion that the metaphorical world of spicy food is based on tolerance. I've had a personal experience with my significant other*. They ate one bite of a grilled jalapeno, their face turned red, they began to sweat, and they couldn't finish it. I finished the rest of the uneaten pepper with ease. My So* assumed I was trying to act tough, but honestly the grilled jalapeno had no effect on me. I never tried to restrain from showing defeat, it never affected me.If you understand that spiciness is based on tolerance and your tolerance level is quite high, then you should highly consider this. When I don't have the ingredients to make habanero salsa. (One habanero per tomato usually maxing out at five.) I simply cut the habaneros raw and eat them casually with my meal. My tolerance level is so high that my mind has unlocked the hidden flavors of the habanero, they actually taste mildly sweet behind the curtain of capsaicin.this is currently the most spicy pepper I have tried so far. The smoky flavor is the first thing you notice, it adds a lot of depth to certain dishes. I know I can handle hotter peppers, but the ghost chili powder is a nice balance. I covered all of the holes with tape except for one and I generously douse it on every meal. Perfect on Cantaloupe, Pizza, soup, spaghetti etcAs I said before its a well balanced smoky flavor with true heat that blends well with any dish. If your a chili noob, I recommend that you get used to the habanero pepper, and then step up to this. By plugging the holes with tape, you can control the amount of powder you use. The reason I enjoy this powder is for my own personal enjoyment, not to show off how much I can handle. To me this is simply enjoyable, with the perfect amount of heat for the tolerance level I have built.

(Edited for spelling) I love spicy. I generally cover Italian food with a layer of crushed red pepper, and if there's a star, check mark or chili pepper mark next to an item on a menu, I'll usually order it. Tried Habeneros; liked the heat, but the taste was, I dunno, something 'chemical-ish'. I assumed all 'uber-hot' peppers would have that same tang, but with all the stories and Youtube vids of people trying Ghost peppers, I figured I out to give it a fair shake.Yep- this stuff is flippin' heat. Where I'd generally drown most foods in various hot sauces, just a light sprinkle around the top of the food with this powder gives plenty of zing. The best part is that the flavor isn't half bad. The reviews of a 'smoky' taste are accurate. A bit too smoky for my taste, but since so little is needed to get the burn, it doesn't overpower the rest of the food. Good enough for me to order some dried whole BJ peppers on Amazon, which now that I see they're coming from India, I should be able to review sometime later this decade.This stuff brings the fire, and does it without blowing out the taste of the food it's on.

It has a very interesting flavor and can be controlled to be hot very hot or mild very happy with it and engoy the burn;=Enjoyed the burn that can be controlled from mild to a very favorable deep burn. Have not over done it yet, but came close. I can recommend it to experienced spicy eaters. I can see how the heat could get from you and spoil the taste experience. Take it slow at first.

Has plenty of heat and I don't think anyone would be disappointed with that aspect.... my issue was it had an underlying flavor that I personally did not care for. I've seen people mention the word smokey in describing this flavor... I would call it more like a "licking an ashtray" type flavor... I used this very few times before giving up on it.

I just read the 1- and 2- star reviews, but I really don't agree.FULL DISCLOSURE:I like spicy foods, but I'm not a hot pepper aficionado. I dislike watery hot sauces that have a vinegary taste; I prefer the smooth, subtle heat like jalapeno/habanero. I've eaten part of a raw jalapeno in the past and my mouth watered uncontrollably for ~20-30 minutes. That is NOT what this is...=====================================================The "Death Powder," as I refer to it around the office, is a VERY spicy powder with a noticeably smokey flavoring...probably because they smoke it at some point along the way. My first experience was rather elementary: put a few specs on a sandwich (turkey & swiss) and see what happens. Not much to talk about...probably because of the cheese. Then I graduated to a dash on a sandwich. Hot, but not overly...probably because of the bread. The next step was putting a full shake in a Cup O' Noodles (™) and powering through it. That was only the beginning :) Using it in soup severely dilutes it...you have to put the straight-up powder right on your lips/tongue to really get the full experience!Since then I've put it on a lot of things: pasta, chicken, pizza, egg rolls, sushi, lima beans, various soups, and more that I don't remember. Oh yeah, once I put it in curry because the "hot" curry wasn't very hot at all.My opinion is that this VERY hot. How hot? I've gotten it IN MY EYES and it made me tear so much that my contacts started floating around and I couldn't see straight! There was this one time that I swallowed the end of a cup o' soup, choked on the steam, and got some of the juice up my nasal passage thingy. That was an absolutely godawful experience that left me cursing silently to myself for about 20 napkins and 30 minutes. Cool story bro ;) Overall, I think this is a GREAT starting point for those seeking to elevate beyond traditional "spicy" foods you find at the local grocery store. The only reason I wouldn't buy this again would [hypothetically] be because my tongue became too numb to it and I needed something in the 2M+ range just to taste it.At $10, this is an awesome value...$25 for 4 times as much is basically "a year's worth of Death Powder"

Deliciously hot. I'm new to the hot pepper scene, but these deliciously hit the spot. They are ground to a fine powder, and a few shakes of this dust will do. The shaker is light, but needs less large holes - I may have to put tape on some of the holes. Tasting some of this pepper means that your tongue tingles and so do your lips!I made a batch of ghost pepper wings for the grill using a brine made with salt, soy sauce, fish sauce, a few dashes of this ghost pepper dust and a couple of tablespoons of homemade serrano chili pepper. It turned out delicious, and just the right amount of spice for everyone.Cooking it into food seems to turn off the heat level a little bit, taste as you go!The smokey taste is different, and tastes very good with some foods!This was a trial taste, and I'd definitely pick up the 3 ounce version the next time I run out of the stuff!

The bottle seemed small but a little goes a long way this stuff is quite hot though use it sparinglyand now that I figured out how much to use when I run out I'll definitely order more

Amazing!!! Was what i expected and delivery was so fast!!! Will always order from these guys now

awesome, spicy as can be. i use a dash in everything i make