Pepper, Ghost aka Bhut jolokia, Capsicum chinense x fructescens ORGANIC
In 2007 the Guinness Book of World Records awarded this interspecific cross of two very spicy peppers with the hottest chili in the world award. It is 400 times hotter than Tabasco sauce and roughly 10 times hotter than a habanero pepper, or 50 times hotter than a cayenne! THe Ghost pepper is rated at 1,000,000 Scoville Heat Units (SHUs). In 2013 the Carolina Reaper stole the hottest chili crown at 1.5 million Scovilles. Now the Ghost is number 7.
Originally from Northeastern India it is a cross between two landrace chilies Capsicum chinense & Capsicum fructescens and is closely related to the Bangladeshi pepper named "Naga Morich".
Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with a red, yellow, orange, or chocolate color. The unselected strain of Bhut jolokia from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant, and offers a huge potential for developing much better strains through selection in the future. Bhut jolokia pods are unique among peppers, with their characteristic shape, and very thin skin. However, the red fruit variety has two different fruit types, the rough, dented fruit and the smooth fruit. The images on this page show examples of both the rough and the smooth fruit. The rough fruit plants are taller, with more fragile branches, and the smooth fruit plants yields more fruit, and is a more compact plant with sturdier branches. It takes about 7–12 days to germinate at 32-38 °C.
In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance.
Chili grenades made from Bhut jolokia were successfully used by the Indian Army in August 2015 to flush out terrorist Sajjad Ahmed, who was hiding in a cave.
Please exercise caution when handling these seeds as they pack a whallop!
PR26: packet: 2/5 g (~30 seeds) = $3.95