Description 800,000 - 1,000,000 SHU Heat Level: EXTREME Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. Also known as Ghost Pepper, it is wickedly hot and has an irregular shape. A complex smoky and fruity taste, with a heat that intensifies over several minutes. Sweet flavor with a hint of citrus, often described as being smoky and earthy. Offering a pleasant flavour for a short time before the intense heat kicks in. A Chocolate Naga Jolokia plant typically reaches a height of 45-120 cm (1.5-4 feet) and can grow up to 80 cm (2.6 feet) wide. These plants produce wrinkled, thin-walled pods, usually between 5 to 8.5 cm in length and 2.5 to 3.5 cm in width, that ripen from green to a dark brown chocolate color. 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: 10-20 days. Can be 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 days. Fruit colour starts green and matures to a dark brown or chocolate colour. Fruit dimensions 5-8cm length and 2-3cm wide. • Water & Feed: Keep evenly moist, watering when top inch dries. Fertilise with balanced, water-soluble fertiliser but avoid over-fertilising with nitrogen. • Cultivating Difficulty: Moderate.
