Description
Originating in India, the 'Bhut Jolokia' is one of the hottest, naturally-occurring peppers, rated over 1,000,000 Scoville heat units. That's up to 400 times hotter than a jalapeño. Dehydrate and grind the peppers into chili flakes to add a fruity, fiery kick to your plate. Use it to spice up salsa, hot sauce, or Indian cuisine if you are brave of heart and palate!
Variety Info
- Days to Maturity: 100 days from transplanting
- Family: Solanaceae
- Type: Over 1 Million Scoville Units, Chile Pepper
- Native: Northeastern India
- Hardiness: Frost-sensitive perennial grown as an annual
- Exposure: Full sun
- Plant Dimensions: 16"–48" tall, 24" wide
- Variety Info: 2½"–3" long, 1" wide fruits that often have a bumpy texture and turn from green to orange-red or brilliant scarlet.
- Attributes: Frost Sensitive, Good for Containers
Sowing Info
- 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
Growing Info
- 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.
Description
Originating in India, the 'Bhut Jolokia' is one of the hottest, naturally-occurring peppers, rated over 1,000,000 Scoville heat units. That's up to 400 times hotter than a jalapeño. Dehydrate and grind the peppers into chili flakes to add a fruity, fiery kick to your plate. Use it to spice up salsa, hot sauce, or Indian cuisine if you are brave of heart and palate!
Variety Info
- Days to Maturity: 100 days from transplanting
- Family: Solanaceae
- Type: Over 1 Million Scoville Units, Chile Pepper
- Native: Northeastern India
- Hardiness: Frost-sensitive perennial grown as an annual
- Exposure: Full sun
- Plant Dimensions: 16"–48" tall, 24" wide
- Variety Info: 2½"–3" long, 1" wide fruits that often have a bumpy texture and turn from green to orange-red or brilliant scarlet.
- Attributes: Frost Sensitive, Good for Containers
Sowing Info
- 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
Growing Info
- 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.