The ghost pepper, also called bhut jolokia, is an extremely hot chili pepper from the Assam region of northeastern India, with Scoville ratings commonly cited between 855,000 and just over 1 million units, roughly 200 to 400 times hotter than a jalapeño. It has a thin, wrinkled, lantern-like shape and ripens from pale green to deep red or orange, with a fruity sweetness underneath its intense, lingering heat. In Assam, Nagaland, and Manipur it is a staple in curries, chutneys, and pickles, and is also dried and ground into a fiery powder. Elsewhere it is widely used in hot sauces and spicy snacks; because of its heat, it should be handled with care, such as wearing gloves when cutting it, and used sparingly.