Bhut Jolokia Purple Chili Seeds

Info:  The Bhut Jolokia variety was the spiciest chili in the world from 2007-2011, until it was outstripped by newer, spicier varieties.  It originates from the region of Assam in India and is a naturally occurring hybrid of the species Capsicum chinense and Capsicum frutescens. There are many different names for Bhut Jolokia circulating on the Internet, such as Bih Jolokia, Naga Jolokia, Naga Morich, Raja Mircha etc., these all refer to the same species, but are different regional names, or slight regional variations. It was cultivated and used in North East India for many years before it became well-known.

Investigations by the Chile Pepper Institute in 2005 gave it a value of 1.001.304 SHU, making the Bhut Jolokia the first chili variety to exceed the magic One Million mark.

The long Bhut Jolokia Purple chilies ripen from green to red to violet, have an uneven surface and a fruity flavour. They need a lot of warmth during cultivation, and the chilies have a very long ripening time, so the time from sowing to harvest can last 160 days.

Care: The germination temperature is between 22 und 28°C (8 - 20 day germination period), therefore the use of a greenhouse and a heating pad is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. As the plants have a long ripening time, they should be cultivated in pots, so that the plants can be brought inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To overwinter after the harvest cut back by 20 cm and put them in a light place with a temperature of at least 15°C.

Tips for successful chili cultivation can be found in our Chili Cultivation Instructions and in the Chili Diary.