There’s a shortage of ghost peppers in the culinary world because the Indian government has weaponized them. They use ghost peppers in riot control, anti-terrorist attacks and even to stop rampaging elephants. Apparently, a little ghost pepper on your fence goes a long way toward stopping a giant animal. Still, a small amount of these legendary peppers are making their way to tables here in the states to great acclaim.

Originally from the Assam region of India and the Sylhet region of Bangladesh, the ghost pepper has been climbing the ladder of popularity ever since The Guinness Book of World Records named it the “hottest chili pepper ever tested” in 2007. While its name and origins are still in dispute (it’s actually a hybrid of two different but similar peppers), one thing is for certain: they pack a lot of heat and a lot of flavor.

Intensity aside, these dried ghost peppers have a bright, slightly sweet, smoky flavor that adds more than just heat to your cuisine. It probably goes without saying that a little goes a long way. When flavoring a dish, start with just a little bit mixed with good olive oil. If you can stand more, add it but not too much at once.