Description 8,00,000 - 1,000,000 SHU Heat Level: EXTREME Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. The ghost pepper, also known as Bhut Jolokia, or Naga Jolokia, is a superhot chili pepper cultivated in Northeast India. In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce. The flavour is weet and fruity, followed by extreme heat that intensifies for over 10 minutes. A great choice for making hot sauces or chilli flakes or dicing and adding to pot of stew. Bhut Jolokia, or Ghost Pepper plants, can grow to be about 60-90 cm tall and up to 1.2 meters tall, with some sources noting plants reaching 1.2 to 1.8 meters. The exact size can depend on the variety and growing conditions, as plants are often grown as annuals in cooler climates but can grow larger and live for multiple years in tropical or greenhouse conditions. Sow seeds indoors 8-10 weeks before the last frost. Seed-starting - Step-by-step guide • Prepare mix: Fill cells with quality seed mix; moisten until damp, not soggy. • Sow seeds: Plant ~6 mm deep, 1 per cell (or 2 and thin). Lightly press surface. • Warm & cover: Place trays on a heat mat, cover with dome, keep 25–30°C. • Keep moist: Mist or bottom-water; avoid water logging. • Light: Set grow lights above trays for 14–16 hrs/day. • Monitor: Check daily for moisture, mold, or damping-off; vent dome briefly. • Germination: 7–21 days, sometimes up to 6 weeks. • Transplant: At ~15 cm or several true leaves, move into pots with nutrient rich, well-draining soil. • Aftercare: Reduce humidity, harden off 7–10 days before outdoors. Begin light feeding once roots establish. • Position: 6-8 hours full sun. • Days to Harvest: 90–120. • Water & Feed: Keep evenly moist, watering when top inch dries. Fertilise with balanced, water-soluble NPK. • Cultivating Difficulty: Challenging. • Be Patient: Maintaining consistent, high temperatures and well-draining, nutrient-rich soil, and watering without over-saturation.
