Ghost (Bhut Jolokia Red) Pepper

*We no longer grow this item, but feel free to peruse the information.

Ghost (Bhut Jolokia Red) Peppers

Handle With Extreme Caution should be on the packaging for this hot pepper!  Thought to originate in Assam, India, Bhut Jolokia or Ghost Pepper is around 5 times hotter than habanero ever thought to be.  The Schoville rating ranges from 855,000 to over 1,000,000 SHU.  Use much caution when handling this pepper to avoid extreme irritation.  Wear gloves and clean utensils and work surfaces thoroughly.

The fruits are 1″-2″ wide and 2″-3″ long with a rough, dented appearance.  They start out green and mature to orange then red and even to a dark brown color.  If you can stand the heat, they have a slightly fruity flavor.  Remember to proceed with caution.  A little bit of Ghost Pepper goes a long way in any form.

Being sensitive to the cold, planting should be delayed until the danger of frost is past in the spring.  Ideal temperatures are 70 to 80 degrees F during the day, and 60 to 70 degrees F at night.  Usually, the plants set satisfactory crops when temperatures are between 65 and 80 degrees F and the soil is well-supplied with moisture.  They tend to do much better when the conditions are hot and humid. Avoid a soggy, water-logged soil condition when growing peppers.  Using soil that drains well will help with this.  Use organic mulch to help keep weeds down and help to retain heat in the soil.  Avoid high nitrogen fertilizers.

How To Grow: Plant in full sun.

Spacing: Plant 24″-36″ apart.

Height: Grows 24″ to 48″ tall.

Outstanding Features: Guinness Book of World Records named the ghost pepper the world’s hottest pepper in 2007.  It has since been surpassed.

Tips: Water plants thoroughly after transplanting. Avoid planting under conditions that will stunt the plants and lead to poor production, such as cold weather, lack of sufficient soil moisture, or lack of sufficient fertilizer.  Water deeply but not too often.

Leave a Reply

You must be logged in to post a comment.