The Ghost Pepper

Are you ready for the hottest pepper in the world?

The bhut jolokia, aka naga jolokia or Ghost Pepper. The bhut jolokia is a chili pepper recognized as the hottest in the world.

In 2007, the Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, and is 400 times hotter than Tabasco sauce.

According to National Geographic A study by the New Mexico State University Chile Pepper Institute, had previously revealed that the 'ghost chili', has more than a million Scoville heat units. The average jalapeno measures at about 10,000.

The Bhut Jolokia is a naturally-occurring interspecific hybrid from the northeastern region of India. Here in the U.S. it can be grown during the summer months outdoors in the ground or in containers on the patio, however pepper plants grown in a container are much smaller.

Ordering Online

Live plants are hard to find, however I ordered mine from Amazon.com in March and they were shipped the next day and arrived in Maryland with no problems. They were sold in a 4 pack and the shipper took great care to pack the plants with plenty of shipping peanut foam and even placed taped over the soil to keep it from falling out.

Starting From Seeds

If you buy the seeds, start them in a good seed starting mix like pro-mix or Jiffy Mix. The seeds usually sprout in about 10 days and germinate in soil temperatures of 75 to 90 degrees F, so if you are starting them early indoors, you will likely need to use a heating pad to warm the soil sufficiently. After they get several inches tall, fertilize with a good organic fertilizer like fish emulsion or Espoma Garden Tone.

Planting Outside or in Containers.

If you buy the plants, you can put them in the ground after the last frost in your area. Give them plenty of room to grow, especially if you plant them in the ground. Ghost Peppers can grow to 5' high by 5' wide in ideal conditions. If you have them planted in containers expect about 2' to 3' depending on the size of the container. Keep the plants well watered and in full sun. Feed once a month with fish emulsion or Espoma Garden Tone.

These peppers took 4 months to mature from a small seedling and are just about ready to turn red. Ripe peppers measure 2.4 to 3.3 in long and 1.0 to 1.2 in wide with an orange or red color. The pods are unique among peppers, with their characteristic shape, and their unusual rough, dented and very thin skin.

Extreme Caution

Extreme care should be taken when eating this pepper and the seeds. Take small nibbles first to judge your particular tolerance to the pepper's heat. Use caution when handling them (gloves are highly recommended) especially when chopping or cutting the fruit since the oleoresin of the chilies will stick well to your hands. Rubbing your eyes or nose after handling the peppers may transfer the oleoresin to sensitive body parts and open up a new world of long lasting burning sensations and pain in those areas. No fooling, these little chilis are extremely HOT!

After just a slight nibble of the fruit you can experience intense heat sensations in your mouth almost instantly. Swallow the piece and you will feel the heat go down your throat and into your stomach where the burning sensation may continue for up to 20 minutes. Perspiration caused by the peppers may last up to two hours, especially on the scalp. If you are a dedicated chili fanatic you will love the intense rush (and pain) the Ghost Pepper can deliver!