Our Peppers



The bhut jolokia pepper, also know as naga jolokia or more commonly ghost p
, is one of the hottest peppers on earth. Originating from the Bhutan and Nagaland regions from which they derive their name, these peppers grow best in countries with intense heat like India and Bangladesh. Coming in at 855,000 and 1,100,000 Scoville Units, the ghost pepper is really only for the most courageous of spice lovers!

Growing, handling, and using ghost peppers is not for amateurs. Firstly, along with being one of the spiciest peppers on earth, the ghost is also one of the hardest to grow. Without the proper soil temperature of 27 – 32C (80 – 90F) and high humidity ghost peppers won’t fully develop. In fact ghosts are so sensitive to their environment that they, like vineyard grapes, have good years and bad years!

Just handling ghost peppers can be a painful experience. For example, without proper protective gloves the oils of the pepper will penetrate the skin and release their fiery effect. When we prepare Sinai Gourmet Ghost recipes, we need to wear chemical masks, industrial grade gloves, and safety glasses!

Why all the extra precautions you ask? Here’s a tid-bit: Indian security forces use ghost pepper based aerosols as common pepper spray and extract for chemical grenades to flush terrorists out of hiding spots!

Why go through all  this? Flavour. Ghost peppers have such a unique and delicious flavour that the make the punishing heat completely worth it!



The habanero pepper is one of our founder’s favourite peppers. Smokey and spicy, this pepper is very similar to the Jamaican scotch bonnet but originates in Latin America where it is fairly common. Also like scotch bonnets, habaneros are primarily green but change color as they mature making it possible for a beautiful collection of coloured pods.

Today, a larger proportion of habaneros are grown in the Yucatan Peninsula of Mexico so this region is particularly rich with delicious recipes that use the habanero pepper. In terms of heat, habaneros come in at 100,000 to 350,000 Scoville Units; just enough spice for the advanced hot sauce fan – probably why Sinai Gourmet Habanero sauces are our founder’s favourites!



Jalapeño originate from Mexico and are by far the most readily available and commonly used peppers in North America. Almost always eaten when immature and green, jalapeño can be left to ripen into a cheerful red. Taste wise, both peppers are very similar though some people insist the mature jalapeños are slightly sweeter.

In terms of spice, jalapeños are the perfect starter hot pepper. With only 3,500 to 8,000 Scoville Units, they’re safe to experiment with and won’t cause overwhelming burn. Flavour-wise  jalapeños are extremely versatile and can be eaten raw, cooked, barbecued, stuffed (poppers), smoked (chipotle), or in Sinai Gourmet Jalapeño sauces!


Feel free to check out the Sinai Kitchen for more ways to use hot peppers!