Ghost Pepper Plants, Ghost Pepper, Bhut Jolokia, 4in Potted Plant, Organic Plants, Heirloom, pepper plants

Name: Ghost Pepper
Scientific Name: capsicum chinense

The Ghost Pepper or Bhut Jolokia was recognized as the world’s hottest pepper by the Guinness Book of World Records in 2007, the Ghost Pepper is rated at more than 1 million Scoville Heat Units. To put this into perspective classic Tabasco sauce ranges from 2,500 to 5,000 SHUs. Today the Ghost Pepper is the third hottest pepper in the world behind the Trinidad Moruga Scorpion and the Carolina Reaper.
Origination: Cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur

Recommended Uses:
The Ghost Pepper is commonly used as a food, and as a spice, as well as a remedy to summer heat. The pepper’s intense heat makes it a fixture in competitive Chili Pepper Eating.
Height: 45–120 cm (17–47 inches)

Hardiness: to freeze
Flower Color: Red when ripe


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 forms. 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.

Uses: used as a food and food spice.
Germination: 7-21 (up to 40) days
Planting Depth: ¼ inch
Growth cycle: 140+ days
Full Sun


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