Ghost Bhut Jolokia Chocolate Hot Pepper
Capsicum annuum
CAP-sick-um ANN-yoo-um
Edibles: Fruiting Vegetable
Min. Temp
Very Tender: 38°
Until 2011 this was the hottest pepper in the world. It is 125 times hotter than a jalapeno. It loves heat and humidity, but with a little extra care, it will grow in a cooler climate. It is a rare, natural variant of the Bhut red variety but is much sweeter and delicious.
Appearance
Summer Foliage
Green
Fall Foliage
Red
Flower Color
White
Blooming Time
Early Summer - to hard frost, if proper care is given
Habit
Upright
Height
18–24 in
Spread
12–24 in
Form
Chili
Characteristics
Type
Heirloom
Safety
Edible Parts
Growth Rate
Moderate
Traits
High Yields
Tolerance/Resistance
Heat Tolerant
Attracts
Attracts Honeybees & Pollinators
Uses/Placement
Culinary
Optimal Growing Conditions
Sun Exposure
Dappled Sun
Soil Texture
Loamy
Soil Drainage
Well-drained
Soil Moisture
Average
Soil PH
Slightly Acidic: 6.0-6.5
PH Tolerance
Prefers slightly acidic soil
PH Correction
High pH can reduce nutrient uptake
Soil Amendment(s)
Compost
Fertilizer
Heavy Feeder
Fertilizer Formula
Rooting & Blooming
Fertilizer Timing
Pre-Fruiting
Micronutrients
Calcium (Ca)
Care
Care Level
High
Behavior and Propagation
Spreading
Non-Spreading
Propagation Method
Self-Pollinating
Propagation Licensing
Open propagation permitted
Division Timing
Do Not Divide
Fruit and Pollination
Days to Harvest
100 Days
Fruit Size
Small
Fruit Characteristics
Extremely Hot
Ploidy
Diploid
Scoville Units
1500000 Super Hot