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Capsicum chinense 'Bhut Jolokia' - Bhut Jolokia Ghost Pepper Seed - Sheffield's Seed Co., Inc.
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Capsicum chinense

'Bhut jolokia'

Aji, Bhut jolokia, Ghost Pepper

In Stock: 0.228 lb (Total:0.228lb)
  • Capsicum chinense 'Bhut jolokia'

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Buying options

0.23 lb

Details

Germination:
90%
Germination test:
Actual
Purity:
99%
Seeds per lb:
103,455
Quantity:
0.23 lb
Collected in:
USA
Crop year:
2022
Min. hardiness zone:
10
Item ID:
1831937

No Export to These Countries

Japan

Growing Info

Scarification
Scarification: Soak in water, let stand in water for 24 hours
Stratification
Stratification: none required
Germination
Germination: Plant seeds approximately 1/4-1/2" deep in moist, well drained potting soil. Start seeds in small containers from 8-10 weeks prior to the last frost date. Soil temperature must be kept at 75-90F for proper germination.

Other: A Giberellic Acid treatment of 250/million is suggested to even out results. Germination will occur between 4-16 weeks. 

Looking for a chili pepper that can add a fiery kick to your dishes? Look no further than Capsicum chinense 'Bhut jolokia', also known as the Ghost Pepper. Guinness World Records certified this pepper as the world's hottest chili pepper in 2007, with 400 times the heat of Tabasco sauce. Bhut Jolokia pods are unique among peppers, with their characteristic shape and very thin skin. They are used in both fresh and dried forms to add heat and flavor to curries, pickles, chutneys, and more. Originating from the Indian states of Nagaland and Assam, there was some confusion and disagreement about whether the Bhut was a Capsicum frutescens or a Capsicum chinense pepper. However, DNA tests showed that it is an interspecies hybrid, mostly C. chinense with some C. frutescens genes. Although it was superseded by the Trinidad Moruga Scorpion as the world's hottest chili pepper in 2011, Bhut Jolokia remains a popular choice among chili lovers. Try it out for yourself and add some heat to your dishes!

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(315) 497-1058
269 NY-34 Locke NY 13092
seed@sheffields.com

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