Wendy's launched the new Ghost Pepper Ranch Chicken Sandwich and Ghost Pepper Fries at participating stores along with the Strawberry Frosty. These items were added to the menu across the United States on May 2, 2023.

Yet there's a secret behind the ghost pepper chicken and fries: They don't contain that much ghost pepper. Both dishes rely on a sour cream-based hot pepper sauce. Like most fast food condiments, they're a wonder of chemistry and culinary science.

Covered with a cheese sauce, fresh, diced jalapeños – seeds and all – shredded cheddar cheese and a specially made ghost pepper sauce, these fries are made for spicy lovers looking for a great tasting side to get their blood pumping.

In flavor, the sauce was moderately spicy with a savory, ranch-like herby quality to go with a touch of sweetness. The spicy heat offered a gradual build up that leveled out with some decent staying power.

Ghost Pepper Fries Meaghan Cameron/Eat This, Not That! Wendy's new Ghost Pepper Fries rely on a buttery sauce spiked with the bright red pepper. They are a minimalist version of the fries from 2016 that were loaded up with cheese sauce, jalapeños, shredded cheddar, and a spicy sauce.

The ghost pepper has been around for generations and is originally from Northeast India. They have only been cultivated in the Western World since the turn of the century.

Capsicum Chinense Ghost peppers are a hybrid pepper made from Capsicum Chinense and Capsicum Frutescens, and they're part of a family of peppers known as the Capsicum Chinense variety. This spicy pepper shares this classification with habanero, scotch bonnet, and red savina. This kind of pepper is grown all over the world.

History of the Ghost Pepper It is also called Bhut Jolokia. The word 'bhut' which means ghost, given from the Bhutia people, most likely because the heat sneaks up on you like a ghost. The ghost pepper is also known by names such as Naga Jolokia, Bih Jolokia, or ghost chile.

French Fries: Potatoes, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Dextrose, Sodium Acid Pyrophosphate (To Maintain Natural Color).

Scoville Rating In 2007, the ghost pepper was crowned the spiciest pepper on the Scoville Scale at 800,000-1,001,300 SHUs. However, since then, cross-breeding peppers have caused the ghost pepper to lose its top-ranked position. Despite this, it remains an impressive spice level, nearly three times as hot as habaneros.

History of the Ghost Pepper It is also called Bhut Jolokia. The word 'bhut' which means ghost, given from the Bhutia people, most likely because the heat sneaks up on you like a ghost. The ghost pepper is also known by names such as Naga Jolokia, Bih Jolokia, or ghost chile.