Hot pepper 'Ghost Chocolate'

Hot pepper 'Ghost Chocolate' (Bhut Jolokia Chocolate – Capsicum chinense) , Offered by Les Gardiens - Ferme Alternative

Chocolate Ghost , also known as Chocolate Bhut Jolokia , is a milder, slightly sweeter version of the famous Red Bhut Jolokia , the first pepper to exceed one million Scoville units . This fearsome pepper is prized for its intense, progressive heat , which starts off low before ramping up after 30 seconds and lingering in the mouth for a long time. Its rich, fruity flavor, with sweet and earthy notes , makes it an excellent choice for hot sauces, powders, and spicy dishes .

The fruits, 7 to 9 cm long , ripen from green to chocolate brown , a color that reflects its depth of taste . The plant, vigorous and very productive , reaches up to 1.2 meters in height , producing an abundance of fruits under good conditions .

Plant Height: Up to 1.2 m (4 ft)
Spread: Medium to wide
Quantity per bag: ISOLATED - 12 seeds
Scoville (SHU): 1,000,000
Companion plants: Tomatoes, basil, onions, coriander
Enemy plants: Fennel, beets

Cultivation method:

1. 
   
   Sowing indoors: Sow seeds in early February , about 12 to 14 weeks before the last frost .



2. 
   
   Germination: It takes 10 to 20 days but can go up to 6 weeks without soaking . Soaking the seeds for 12 to 24 hours before sowing accelerates germination. Ideal temperature: 25 to 30°C .



3. 
   
   Transplanting: When the seedlings have 4 to 6 true leaves , transplant them into larger pots before acclimating them to the outdoors.



4. 
   
   Planting in open ground or in a pot: After the last frost, space the plants 50 to 60 cm apart in rich, well-drained soil. In a pot, choose a container of at least 10 liters .



5. 
   
   Maintenance: Water regularly without soaking the soil. Fertilize every 2 to 3 weeks with a fertilizer rich in potassium and phosphorus.



6. 
   
   Harvest: About 120 to 140 days after sowing , the fruits turn from green to chocolate brown , signaling their full maturity.

Pot culture: ideal for a prolonged harvest

Ghost Chocolat can be grown in pots , allowing it to be brought indoors in the fall to prolong production. A well-drained pot, full sun exposure (6 to 8 hours per day) and good fertilization will promote an abundant harvest even in limited space.

Use and special features:

This pepper is ideal for extreme sauces, intense marinades and powder dehydration . Its slow and persistent burning distinguishes it from other super-hots that hit immediately. Caution: its handling requires gloves because of the very powerful hot oils.