Ghost pepper sauces can be delicious, but they are not “pour” sauces for most people. Treat them like a spice: a tiny amount can lift a pot of food; a careless spoon can erase flavor.
At a glance
- Heat: very hot (superhot territory)
- Best role: ingredient, not topping
- Best fix: dilution + fat + a touch of sweetness
- Safety: gloves are not optional with concentrates
How to use it well
- Dilute: mix a drop into mayo, yogurt, or butter.
- Cook: use it in soups, beans, and chili where it spreads through volume.
- Balance: fat and a little sweetness keep the burn from feeling sharp.
If you want a “hot but usable” aromatic bottle, consider Habanero + Fruit instead.
