Description

Experience one of the world’s hottest peppers with the Ghost Bhut Jolokia, a fiery variety from Northeastern India. With heat levels surpassing 1,000,000 Scoville heat units, this pepper is up to 400 times hotter than a jalapeño. The 2½”–3″ fruits ripen from green to orange-red or brilliant scarlet, often featuring a bumpy texture. Ideal for spice enthusiasts, these peppers are perfect for dehydrating and grinding into chili flakes or adding to hot sauces, salsa, and Indian dishes. Plants grow 16″–48″ tall, making them a great choice for containers, but handle with care—this pepper is not for the faint-hearted!

Botanical Name: Capsicum chinense
Days to Maturity: 100 days from transplanting
Family: Solanaceae
Native: Northeastern India
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 16″–48″ tall, 24″ wide
Variety Information: 2½”–3″ long, 1″ wide fruits that often have a bumpy texture and turn from green to orange-red or brilliant scarlet.
Attributes: Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼”
Seed Spacing: Start indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″ – 24″ apart outside

Harvesting: Harvest when mature size, firm, and when peppers have turned orange/red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.

This packet sows up to 12 plants when started indoors. 15 seeds.