Ghost Pepper (Bhut Jolokia) Red
Capsicum Bhut Jolokia is an exceptionally hot chilli variety. Ghost Peppers are generally red and between 6 and 8cm long. Though different colours like yellow, white, brown etc. are also bread.
The Scoville rating for Ghost Peppers is between 750 000 and just over 1 million Scoville units. They are exceptionally hot peppers and can be up to 5 times hotter than a Habanero. The Ghost Pepper was listed by the Guinness World Records as the hottest pepper between 2007 and 2010. Since then the Ghost Peppers was dethroned by peppers like the Trinidad Scorpion and the Carolina Reaper.
Ghost peppers are best grown in high humidity and need a longer growing season.
The plants prefer warmer conditions where temperatures reach between 20 and 35 °C. They don’t tolerate frost very well.
Soil: Peppers prefer rich, well composted, loamy soil with good drainage.
Sowing: Spring/Summer
Germination: 21 – 35 days
Days to maturity: 120 – 150 days
Position: Full sun, at least 6 hours.
Spacing: 45 x 50 cm
Sow Depth: 5 mm
Height: 70 to 120 cm
Watering: Once or twice a week is a good start and allow water to drain thoroughly. However, water needs can vary depending on weather conditions and growth stage. Water more frequently during warmer times. Do not overwater pepper plants.
Growing Notes:
There are various ways to germinate seeds. You can use the moist paper towel method, germinate in trays indoors or sow directly in pots. However, it is a good idea to start seeds indoors in small pots or germination trays. Keep the medium moist during germination and if you can maintain a warm consistent temperature it will be beneficial. You can soak seeds for about 2 hours to soften the seeds. It is common to soak seeds in a weak Hydrogen peroxide or weak chamomile tea solution. Do not sow seeds too deep. Be patient as some hotter varieties can take weeks to germinate. After seeds sprout and a few leaves have formed, you can start to transplant and move outdoors when temperatures become warmer. Peppers love rich soil, so adding compost to the garden or potting mix is highly recommended.
Ba cautious when handling these hot peppers. Where gloves when handling frequently. Do not touch your eyes or other vulnerable parts of the body after working with these peppers.
Uses:
Ghost peppers are very hot with a fruity flavour, which makes them good for hot sauces. Great for salsas, dried and powdered for spices. A small amount packs a punch so be cautious. Because they can be so hot, they work well in larger dishes like stews and broths.
Ba cautious when handling these hot peppers. Where gloves when handling frequently. Do not touch your eyes or other vulnerable parts of the body after working with these peppers.
Origin:
The Ghost Pepper (Bhut Jolokia) is a cross between Capsicum Chinense and Capsicum Frutescens. Like Capsicums, part of the Nightshade family.
Ghost peppers are naturally occurring and grown cultivated in Northeast India and parts of Bangladesh. Bhut Jolokia means Bhutan Pepper. Bhut is also the Bhutias word for Ghost.
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