Recipes / For the boldest kitchens

Six waysto light the fuse.

Every recipe tells you exactly how much Ghost Pepper to start with. Begin there, taste, and only then add more.

Jar of red chilli oil with chilli flakes and sesame seeds, a spoon lifting a drizzle

Ghost Pepper Chilli Oil

A glossy, garlicky chilli oil built on a base of mild flakes, with Ghost Pepper doing the heavy lifting. Spoon it over noodles, eggs, dumplings and pizza.

25 min + resting · Makes about 250 ml

Bowl of penne arrabbiata with chilli flakes, basil and parmesan

Pizza & Pasta

Fire-Finished Arrabbiata

The classic angry pasta with a quieter garlic base and a Ghost Pepper finish, so you decide exactly how angry it gets.

25 min · Serves 2

Bowl of ramen with chilli oil, soft-boiled egg and spring onions

Noodles & Ramen

Chilli-Oil Ramen

A fast weeknight bowl: savoury broth, springy noodles, a jammy egg and a slick of homemade Ghost Pepper chilli oil.

20 min · Serves 2

Grilled chicken thighs coated in a red spice rub with lime wedges

BBQ Rubs

Ember Dry Rub

A brick-red rub for chicken thighs, paneer or grilled vegetables. Sugar for caramel, cumin for depth, Ghost Pepper powder for the long finish.

15 min + 30 min resting · Enough for 600 g chicken or paneer

Bowl of pork curry with bamboo shoot and whole dried red chillies, with rice

Curries

Naga-Style Pork with Bamboo Shoot

Inspired by Naga home cooking: pork simmered with ginger, garlic and sour bamboo shoot, with whole dried pods for a deep, slow-building heat.

1 hr 15 min · Serves 4

Steamed momos with a bowl of red tomato and chilli chutney

Momos & Chutneys

Raja Mircha Tomato Chutney

The fire-roasted tomato chutney served alongside momos across the Northeast: smoky, sharp and seriously hot in very small amounts.

20 min · Makes a small bowl

Serving suggestions. Photography is illustrative.