Hot pepper 'Ghost (Bhut Jolokia)' (Capsicum chinense), Offered by Les Gardiens - Ferme Alternative
The Bhut Jolokia , also called Ghost Pepper , is a legendary pepper that made history by becoming the first to exceed 1 million Scoville units . It is the most commercialized of the extreme peppers , and for good reason: its lightning-fast and progressive heat is both formidable and addictive . Unlike other super-hots that burn immediately, the Ghost Pepper starts slowly before increasing in power after 30 seconds and persists for a long time .
With its fruity and intense flavor , it is perfect for homemade hot sauces, dehydration in powder or flakes and spicy cooking . Warning: this pepper is not to be taken lightly!
Plant Height: Up to 1.2 m (4 ft)
Spread: Medium to wide
Quantity per bag: ISOLATED - 12 seeds
Scoville (SHU): 1,000,000
Companion plants: Tomatoes, basil, onions, coriander
Enemy plants: Fennel, beets
Cultivation method:
- Sowing indoors: Sow seeds in early February , about 12 to 14 weeks before the last frost .
- Germination: It takes 10 to 20 days but can go up to 6 weeks without soaking . Soak the seeds for 12 to 24 hours to speed up germination. Ideal temperature: 25 to 30°C .
- Transplanting: When the seedlings have 4 to 6 true leaves , transplant them into larger pots before acclimating them to the outdoors.
- Planting in open ground or in a pot: After the last frost, space the plants 50 to 60 cm apart in rich, well-drained soil. In pots, use a container of at least 10 liters .
- Maintenance: Water regularly without soaking the soil. Fertilize every 2 to 3 weeks with a fertilizer rich in potassium and phosphorus.
- Harvest: About 120 to 140 days after sowing , the fruits turn from green to intense red , a sign of their full maturity.
Pot culture: an option to extend the harvest
Ghost Pepper can be grown in pots and brought indoors in the fall , extending the harvest for several months. Full sun exposure and regular fertilization will ensure abundant production .
Use and special features:
Its extreme and persistent heat makes it a must for the hottest sauces, powerful marinades and burning powders . Handling with gloves is mandatory due to the very aggressive hot oils.
