Bhut Jolokia is a superhot pepper whose heat may approach or exceed one million Scoville units. Actual strength varies with individual fruit, ripeness, and growing conditions and therefore cannot be guaranteed for this lot. Never bite into a fruit to test it. Wear resistant gloves, use a minute quantity in a large volume of food, ventilate the kitchen, and keep fruit and clearly labelled preparations away from children and pets.
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Organic heirloom extremely hot pepper
Solanaceae
Organic hot pepper seeds
Organic red ‘Bhut Jolokia’ hot pepper (Capsicum chinense ‘Bhut Jolokia’)
Capsicum chinense ‘Bhut Jolokia’
Red ‘Bhut Jolokia’ is an organic heirloom open-pollinated ghost pepper from northeastern India. Thin elongated heavily wrinkled fruit ripens green to red and combines fruity aroma with extreme heat that may approach or exceed one million SHU. The Biologiquement Vôtre workbook lists approximately 10 seeds, height of 90–120 cm, spread of 40 cm, germination in 14–28 days at 24–30°C, and harvest around 110 days after transplanting.
Quantity
About 10 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
chinense
Cultivar
Bhut Jolokia
Type
Organic heirloom extremely hot pepper
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic red ‘Bhut Jolokia’ hot pepper (Capsicum chinense ‘Bhut Jolokia’), also called ghost pepper, is an heirloom open-pollinated superhot pepper from northeastern India. Vigorous plants bear 5–8 cm long thin-walled heavily wrinkled fruit that changes from green through orange to red at full maturity. Fruity, slightly smoky aroma precedes extreme heat that may approach or exceed one million Scoville units depending on individual fruit and growing conditions.
Sow indoors February through April, eight to twelve weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence may require 14–28 days. After germination provide intense light, pot up before roots become bound, and harden gradually. Transplant only once nights remain above approximately 12°C into the warmest sunniest location. A greenhouse, tunnel, or movable container helps this very late cultivar reach maturity in Quebec.
The Biologiquement Vôtre workbook lists approximately 10 seeds, plant height of 90–120 cm, spread near 40 cm, a 15–25 L container, and harvest around 110 days after transplanting. Support loaded branches, maintain even moisture, and clip fruit once uniformly red. This pepper is for experienced handlers: wear resistant gloves, avoid eyes and face, ventilate the kitchen, never consume a whole fruit, and keep fruit and preparations away from children and pets.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 to 50 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Establishment temperature
Approximately 24 to 30°C (75 to 86°F)
Establishment time
Approximately 14 to 28 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40–50 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
12°C (54°F)
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A controlled environment.
Recommended pot size
15 to 25 L (4 to 7 gal) per plant
Use one deep stable 15–25 L container per plant with numerous drainage holes. Fill it with rich but very free-draining mix and install a strong stake immediately. Set the container in the warmest sunniest site, ideally near a heat-radiating wall or under bright protection. Water deeply once the top two or three centimetres dry without leaving water in the saucer. Feed moderately, rotate the pot for balanced growth, and move it inside when nights approach 12°C to help the final fruit ripen red.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Dark green tinged with green; young plants sometimes strongly green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Elongated wrinkled fruit ripening red with fruity aroma and extreme heat
Harvest
Harvest only with clean scissors once fruit is firm and uniformly red. Wear resistant gloves, long sleeves, and eye protection during substantial processing; do not touch the face or contact lenses. Work in a very well-ventilated space and avoid dry-heating or grinding fruit because fumes and dust may be intensely irritating. Clean utensils separately, label every preparation clearly, and keep it locked away or beyond the reach of children and pets.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Fennel, kohlrabi
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Highly diluted Bhut Jolokia tomato sauce — For experienced adults only. Wear gloves, long sleeves, and eye protection, ventilate the room, and begin with only a very small fragment of fruit, never one whole pepper. Simmer that fragment in 1 L tomato sauce, mix thoroughly, then taste only one cooled drop with a clean utensil. Add unseasoned sauce if needed. Do not serve to children, sensitive people, or pets; label leftovers “extremely hot” and refrigerate promptly.
Frequently asked questions
Everything toknow.
Bhut Jolokia combines sometimes slow germination with a very long period to red fruit. In Quebec, sowing February through April, eight to twelve weeks before last frost, gives plants time to establish before the short warm season. Maintain 24–30°C for emergence, then intense light to prevent stretching. A greenhouse, tunnel, or movable container later helps extend autumn warmth. Even with these measures, the exact maturity date varies with the microclimate.
Yes, and a container is often advantageous in Quebec conditions. Use 15–25 L per plant, rich free-draining mix, a strong stake, and the warmest full-sun position. The container allows protection once nights approach 12°C and extends ripening. Check moisture daily during hot weather, water deeply without standing water, and feed moderately. Keep the plant beyond children's reach and clearly identify the extremely hot fruit.
Harvest when fruit is firm and uniformly red without substantial green areas. Clip the stem rather than pulling the branch. Wear resistant gloves and avoid touching the face because capsaicin can contaminate skin, tools, and surfaces. Green fruit can be used, but full red colour better develops the characteristic aroma and supports selection of mature seed. Discard any mouldy, soft, cracked, or abnormal-smelling fruit.
Wear resistant gloves, long sleeves, and eye protection for larger quantities. Work in a highly ventilated place, do not grind dried fruit without suitable equipment, and do not fry it because dust or fumes may severely irritate eyes and airways. Clean knives, boards, and surfaces separately. If capsaicin reaches the eyes or causes a significant reaction, rinse thoroughly and contact poison control or a health professional.
Its strengths, naturally.
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