The Ghost chile pepper is extremely hot, even smallest amount can render a dish….

Inedible. Dice chile, add to seafood, coconut curry. Saute with onions and cream, then puree into sauce, serve with fish or rice. Add ground, dried chile to garam masala, cumin, corriander, cover with vinegar, mix into paste. Then sauté, use paste to season curry, rice. Will keep, cool and dry, for up to two weeks.