In Assam, the pepper is also known as bih zôlôkia ('poison chili'), from Assamese bih 'poison' and zôlôkia 'chili pepper,' denoting the plant's heat.

In northeastern India, the bhut jolokia is also known as the king chilli or king cobra chilli.

Ghost peppers are used as a food and a spice. It is used in both fresh and dried forms to "heat up" curries, pickles and chutneys. It is popularly used in combination with pork or dried or fermented fish. In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance.

The compound responsible for the heat in peppers is called capsaicin. Eating capsaicin can cause gastrointestinal irritation, resulting in stomach discomfort and diarrhea. If you're allergic to latex or certain foods, such as bananas, avocado, kiwi fruit chestnuts, you may be more likely to have an allergy to capsaicin, according to Drugs.com. Difficulty breathing can occur immediately after ingestion of bhut jolokia. Inhaling the fumes of ghost peppers may cause cough, sneezing and rhinitis.

Staying Safe

Always wear gloves when handling bhut jolokia. If you want to sample a ghost pepper, don't stick the entire thing in your mouth at one time. Just the tiniest piece is enough to cause symptoms.

If you are brave enough to try the ghost pepper, a very small amount is enough. Before doing so, however, talk to your doctor to make sure the peppers are safe for you.

Please be careful handling using it, as Ghost chili is not easily washed off the hands and can become dangerous to the face and eyes if touched.