Pepper - Bhut Jalakia (Ghost)

The legendary Bhut Jolokia, or Ghost Pepper, is India’s most famous chili — fiery, flavorful, and full of pride. Originating in the hills of Assam and Nagaland, this pepper once held the title of the world’s hottest. Behind its intense heat lies a rich, smoky fruitiness that adds depth to chutneys, pickles, and spicy oils when used sparingly.

For gardeners who love a challenge, Bhut Jolokia rewards patience with stunning, wrinkled red fruits and an unforgettable aroma. Grown under California’s warm sun, it captures the same fiery spirit of the Indian Northeast — a true taste of home for chili lovers.

🌞 Why Indian Gardeners in California Love It

• Authentic Indian heat: The same bhuj mirch prized in Assam and Nagaland.

• Thrives in heat: Loves California summers and performs best in warm, humid microclimates.

• Rich, complex flavor: Not just heat — a deep, smoky sweetness perfect for achar and mirchi oil.

• High Scoville rating: Handle with care — among the hottest chilies ever grown.

🌱 Sowing & Growing Instructions

• When to sow: Start indoors 8–10 weeks before last frost (January–March). Transplant outdoors when nights stay above 60°F (16°C).

• Sowing depth: ¼ inch (6 mm).

• Germination: 14–28 days; warmth is key — use a heat mat if needed (80–90°F / 27–32°C).

• Transplant spacing: 18–24 inches (45–60 cm) apart.

• Soil: Rich, well-drained soil with compost; peppers love warmth.

• Sun: Full sun (8+ hours daily).

• Water: Keep soil evenly moist; avoid overwatering.

• Fertilizer: Light feeding every 3–4 weeks once fruit sets.

• Harvest: 100–120 days from transplant, when pods turn bright red and slightly wrinkled.