Bhut Jolokia

Spiciness: 10+++ (approx. 1.000.000 SHU)

General Info: The Bhut Jolokia (Capsicum chinense) originates from the region of Assam in India and is a naturally occurring hybrid of the species Capsicum chinense and Capsicum frutescens. It was cultivated and used in North East India for many years before it became well-known in the West. In the region of Assam and the adjoining states, the chili has taken on various regional names, which all basically refer to the same variety with only minimal deviations: Naga or Bih Jolokia, Naga Morich, Raja Chili, Moresh, Mircha and many more.
With over 1 million SHU, the Bhut Jolokia variety was the spiciest chili in the world for a relatively long time from 2007 to 2011 until it was outstripped by newer, spicier varieties.  

Plant growth habit: The plants are bushy and reach up to 90 cm in height. The flowers are white and the long, pointed fruits have a very long ripening period from 100 to sometimes 160 days. The  ripen from green to orange to red and have an uneven surface.

Cultivation Tips: The Bhut Jolokia  chilies need a lot of warmth during cultivation, and the chilies have a very long ripening time. The time from seeding until harvest can sometimes last up to 160 days, therefore the seeding should take place as early as January on the windowsill (greenhouse) and the plants should be cultivated in pots. Ensure that there is a consistently high germination temperature of at least 25°C. Like all chilies, the plants need a lot of sunlight and warmth. During the flowering stage, temperatures of over 35°C could lead to the flowers dropping off. A slight water stress during the fruit ripening increases the spiciness.
The Bhut Jolokia Seeds can be purchased in our Shop.

Culinary: The Bhut Jolokia chilies have a fruity flavour, sometimes with a slight citrus note, and an intense, fiery spiciness. They are suitable for cooking, for making sauces, and for pickling in oil or vinegar. Due to their thin fruit walls, they are also good for drying and making into chili powder.