The ghost chilli, also known as bhut jolokia (which literally means Bhutan pepper in Assamese, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.
Ghost chillies 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 north-eastern India, the chillies are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance. The chilli's intense heat makes it a fixture in competitive chili-pepper eating.