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.
