One of the World's Hottest Peppers in a Cheese Spread

If you're a fan of spicy food--especially hot peppers--then you've likely heard of the ghost pepper. This one is so potent that eating it raw is often considered dangerous and is not something the average person does. In some restaurants across the country there are contests that award people who successfully eat ghost peppers. Curious about them, but don’t want to go all in just yet? Thankfully, it's possible to enjoy it in a less hazardous way with our Blazzing Hot Ghost Pepper Cheese spread.

What Is The Blazzing Hot Ghost Pepper Cheese Spread?

This delicious spread offers you eight ounces of cheesy heat for under five dollars, and is a nice alternative to other spicy pepper dips. Keep in mind that compared to our Jalapeno Cheese Sprea d with a heat rating of two out of five peppers, the ghost pepper spread is a full five out of five on this scale. While it is intense, the combination of the cheese and pepper makes it slightly more palatable and more versatile than eating a pepper straight up.

Even with it being less hot than eating a ghost pepper, it’s still going to burn a bit. We've helped prepare you for this—even if an experienced spicy-food eater—by coming up with a few guidelines.

Before Your Ghost Pepper Cheese Spread Consumption

  • Gradually increase your spicy tolerance by eating Jalapeno and other less intense peppers. Cook with them and eat them raw. If you’re already accustomed to eating hot foods, you might be able to skip this part. But if you’re sensitive the heat, this step is crucial.
  • Eat at least one spicy pepper a day to further increase your tolerance – start with pepper products and increase to whole raw peppers.
  • The day you want to eat your cheese spread, eat a normal non-spicy meal--something small--to help provide your body with some fat to absorb some of the spiciness of the pepper. This might seem like cheating, but the ghost pepper is really this hot.
  • Before you eat the spread, take antacids such as Tums, or other products to aid with indigestion and heartburn that may occur soon after eating this. Getting the pepper past your mouth is only the first part, as your stomach can give you enduring problems for days to follow if you don’t treat it right.

Recovering After You Do

After you're done eating, have a dairy beverage or even ice cream on standby to help cool the burning inside your mouth. Dairy products have been proven to be an effective way to decrease the severity of spicy food. This is because the casein in milk binds to the oils in the peppers to help wash away the heat. It’s okay to let it sit in your mouth for a while before swallowing.

Be sure to wash your hands with soap and warm water to extract the pepper oils from your skin. This grease can cause burning sensations and irritation should it get into your eyes or other delicate parts of your body. The oils can settle deep into the grooves of your skin so don’t underestimate ability to burn the next day, even with a few washings. 

How You Can Use This Spread

Once you know your tolerance for this spread, you can enjoy it a number of ways.

  • Spread it on a variety of delicious crackers.
  • Use it as a chip dip for when Jalapeno dips aren't spicy enough.
  • Dabble a little on a cheeseburger to give it a nice kick.
  • Spread it on a cold meat and cheese sandwich.

These simple serving techniques will help make your ghost pepper spread more than a novelty item. Be mindful of putting this dip out during a gathering. People should be warned of its heat, and it should not be within easy reach of children.

If you’ve wanted to try the ghost pepper and just didn’t think you could handle the heat, this cheese spread might be a good way to find out. Just remember to take proper precautions before and after eating it. It's not very often that you have to think this much about eating one food, but your experience will be better when you know what to expect and how to handle it.

If you want to learn more about this spread or make an order, please contact us today.


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