Ghost Pepper Infused Honey - HOT!!!
Regular price
$8.50
Sale
This listing is for one, 6 oz. jar of Ghost Pepper (Bhut jolokia) infused honey.
The Bhut jolokia pepper, also known as the Ghost pepper, Ghost chili, U-morok, Red naga, Naga jolokia and Bih jolokia. In 2007, Guinness World Records certified that the Ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The Ghost chili is rated at more than 1 million Scoville heat units (SHUs).
We took real bhut jolokia peppers and used a hot infusion process to add the heat from the peppers to our raw, unfiltered, and unprocessed honey from my own hives in Greensboro, North Carolina. The resulting product is a spicy sweet mixture. Hot enough to have your mouth taste it, but the sweet of the honey makes it not so hot you can't stand the heat.
WARNING: THIS INFUSED PEPPER HONEY IS HOT!!!!!
Not advised for the faint of heart, those with heart problems, children, or pregnant women.
Works great for your own sweet barbecue sauce, on crackers with some cheese, or by it self if you are adventurous.
Some small bits of pepper may still be in the honey.
All raw, unfiltered honey will granulate in time. This will happen with all natural honey and doesn't mean the honey has "gone bad" (honey will never spoil unless it gets exposed to water). Simply heat the container in a hot pot of water to re-liquefy. We recommend not heating it over 100 degrees to prevent the loss of flavor, enzymes, and nutritional benefits. But heating it up to 150 degrees for a short period of time will re-liquefy granulated honey faster.
This honey has been processed by one person: me, the beekeeper. No packagers, producers, middlemen, or other people handling your honey. I prepare the bees, put the supers on, take the supers off, extract the honey from the comb, put it into the bottle and ship it to you. That simple! Just as it should be.
The Bhut jolokia pepper, also known as the Ghost pepper, Ghost chili, U-morok, Red naga, Naga jolokia and Bih jolokia. In 2007, Guinness World Records certified that the Ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The Ghost chili is rated at more than 1 million Scoville heat units (SHUs).
We took real bhut jolokia peppers and used a hot infusion process to add the heat from the peppers to our raw, unfiltered, and unprocessed honey from my own hives in Greensboro, North Carolina. The resulting product is a spicy sweet mixture. Hot enough to have your mouth taste it, but the sweet of the honey makes it not so hot you can't stand the heat.
WARNING: THIS INFUSED PEPPER HONEY IS HOT!!!!!
Not advised for the faint of heart, those with heart problems, children, or pregnant women.
Works great for your own sweet barbecue sauce, on crackers with some cheese, or by it self if you are adventurous.
Some small bits of pepper may still be in the honey.
All raw, unfiltered honey will granulate in time. This will happen with all natural honey and doesn't mean the honey has "gone bad" (honey will never spoil unless it gets exposed to water). Simply heat the container in a hot pot of water to re-liquefy. We recommend not heating it over 100 degrees to prevent the loss of flavor, enzymes, and nutritional benefits. But heating it up to 150 degrees for a short period of time will re-liquefy granulated honey faster.
This honey has been processed by one person: me, the beekeeper. No packagers, producers, middlemen, or other people handling your honey. I prepare the bees, put the supers on, take the supers off, extract the honey from the comb, put it into the bottle and ship it to you. That simple! Just as it should be.