The ghost pepper, also known as Bhut Jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.

In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce.

Abdominal pain, discomfort, and diarrhea can all be eased by ghost peppers. The chemical also kills the bacteria that cause stomach ulcers. Like all hot peppers that contain capsaicin, ghost peppers will speed up a person's metabolism, which may contribute to weight loss.