How to Grow Ghost Peppers (Bhut Jolokia)

If you would like to grow your own ghost peppers, be cautious. How hot can a ghost pepper be? counting on the variability, ghost peppers punch in anywhere between 855,000 and 1,041,427 Scoville units. A jalapeno, for comparison, can rate anywhere between 2,500 and 5,000 units. The habanero, a significantly hotter pepper than the jalapeno, can induce sweating, shaking and even hyperventilation, and it still falls on the size less than the ghost pepper, coming in anywhere between 100,000 to 500,000 Scoville units. So, a ghost pepper that’s on the upper end of the size is twice as hot because the hottest habanero an individual can bite. Just a pinch of ghost pepper extract can make an individual cry. It’s easy to ascertain why this flagrant favorite has become so popular among gardeners who crave spice.

That said, the ghost pepper isn’t the most well-liked pepper within the world. That honor goes to the Carolina Reaper, which perches atop the Scoville scale at 2,200,000 heat units. The ghost pepper is really the seventh hottest pepper within the known world. Don’t worry about the six peppers that are hotter than the ghost pepper. Unlike the delightfully hot ghost pepper, the six hotter peppers aren’t commonly ingested—and permanently reason.

The main ingredient in chili peppers that causes the spicy sensations is capsaicin, which may have some health benefits in moderate amounts but is really a neurotoxin. A 1980 study found that the quantity of capsaicin contained in three pounds of ghost peppers might be lethal to a 150-pound person. (Of course, no person with their wits about them would ingest three pounds of ghost peppers all directly .) In 2009, scientists from India conducted a study that led them to suggest the weaponization of ghost peppers and other extremely hot chilies. Ghost pepper extract in powder form is widely utilized in India today as an elephant repellent.

Imagine growing a pepper that’s so hot that it is often used on a battlefield within the sort of grenades or pepper spray—so hot it can stop an elephant. If imagining this scenario made your heart beat just a touch faster, ghost peppers could also be the crop for you. Ghost peppers are probably the foremost popular of the acute peppers. this is often mainly thanks to their flavor. Once you get past the warmth level (and as long as you employ an appropriately conservative amount), the flavor of a ghost pepper is really quite enjoyable.

Used very sparingly, a touch of ghost pepper is that the essential ingredient to a variety of spicy recipes. Once you’ve grown a batch or two of your own, you’ll also create and jar your own ghost pepper salsa to enjoy all year long and to share with friends and family as gifts.


Bhut jolokia, commonly referred to as the ghost pepper, is really a hybrid of two other, lesser-known peppers, called “Capsicum Chinese” and “Capsicum frutescens.” There are over 50,000 sorts of hot peppers out there, and there are 79 different sorts of those peppers that are commonly grown and harvested for consumption.

The most common ghost peppers are bright red, but they also are available different reminder orange, yellow, and green, also as less commonly seen pepper colors, like brown, purple, and white. There are far too many sorts of ghost pepper to list all of them here, but if you’re new growing hot peppers and need to grow a couple of sorts of ghost peppers within the near future, here’s a handy list of our favorites to urge you started.

Red Bhut Jolokia

This is the foremost commonly known sort of ghost pepper, and it’s also referred to as Naga Jolokia and Bih Jolokia. This variety averages 1,041,427 on the Scoville scale of spiciness. The peppers grow to be two to 3 inches long. one among the most well-liked varieties, the red Bhut jolokia ghost pepper starts out green and only turns red once it’s ripened. This pepper’s flavor is smoky with a rather fruity aftertaste.

Yellow Bhut Jolokia

This yellow sort of ghost pepper is one among the few out there that’s not a hybrid but a present variant within the U.S. Similar in flavor to the red version, this yellow ghost pepper also starts out green and turns to yellow when the peppers have matured.

Chocolate Bhut Jolokia

The chocolate ghost pepper takes an extended time to germinate (up to 6 weeks), but these little guys are well well worth the wait. Their bright aroma teases out the complex flavor profile. These peppers are both sweet and smoky. If you’ve got to settle on only one ghost pepper to grow, these would be our recommendation.

Peach Bhut Jolokia

The peach variety is additionally a mutation of the red ghost pepper. The pods tend to grow a touch larger than other varieties, usually reaching four to 6 inches long once ripened. The peppers start out green and switch a gorgeous light pink or peach once they start to ripen. If left on the vine, they’ll turn bright orange. Peach ghost peppers are even as hot because of the red variety, and that they are said to possess a balanced and fruity aftertaste.

White Bhut Jolokia

White ghost pepper plants are significantly larger than most other varieties, and that they can reach heights of three feet or more. The pods start out green and finish off-white, producing a robust, smoky flavor with hints of citrus and fruit.

Purple Bhut Jolokia

The purple ghost pepper is usually not as hot as most of the opposite ghost pepper varieties. These peppers are said to be similar in heat level to an orange habanero. The pods are generally smaller than other varieties also. If exposed to direct sunlight, the peppers will turn from green to purple. If left on the vine, the purple hues begin to offer thanks to red.


If you reside in a neighborhood with high humidity and much of warmth, growing ghost peppers go to be an enter the park. These natives of India are big fans of sunlight and thrive in locations where they’re exposed to prolonged periods of high humidity and warmth, a bit like they get in their native lands.

If you don’t sleep in a warm climate area, your best bet is to grow your ghost peppers indoors, or during a greenhouse, where a temperature of 75 degrees Fahrenheit is often maintained. If you grow ghost peppers in containers, provide them with a well-draining medium. If you plant them directly within the ground, confirm the soil is amended with much organic material, especially if the soil is sandy. Ghost peppers prefer a loamy soil with a pH of around 6.0 to 6.8 for optimal nutrient absorption.

Whether growing in pots or directly in your garden beds, ghost peppers require a daily watering schedule. Around three quarts of water should tend to every plant twice per week. More frequent watering could also be needed for peppers grown in pots.

At least six hours of sunlight per day is required. a touch of shade during scorching summer periods is additionally recommended. Plants will grow anywhere from 36 to 42 inches tall, and every plant can produce overflow 200 peppers during a single year.


Seeds would require a really warm soil (80-90 degrees Fahrenheit) for around 35 days. Soak ghost pepper seeds in peroxide for one minute before planting. Use full sunlight fluorescent bulbs, and maintain a gentle growing environment that’s consistent in both temperature and humidity.

Situate one plant in each compartment of a seed starting tray indoors about 10-14 weeks before the last frost in your area. Keep seeds and young plants out of direct sunlight until the primary sprouts start to increase.

Germination should begin in seven to 21 days but could take up to 40 days in some cases. Harden off seedlings before transplanting them outdoors. Gradually introduce seedling pots to the daylight by exposing them to an hour of sun per day initially and increasing the exposure period by an hour every day. After 10 to 12 days, leave your plants outside overnight. After one to 3 nights of full outdoor exposure, transplant ghost peppers into the bottom, allowing two to 3 feet of space in between each plant.


Fertilize newly planted ghost pepper plants, and repeat feeding two or 3 times during the season employing a controlled-release fertilizer. During the season, provide a minimum of three months of temperatures over 70 degrees Fahrenheit. Water ghost pepper plants frequently, keeping the soil moist but never soggy.


Once your peppers have turned from their original green tint to their desired color (which varies supported the variability you chose to grow), it’s time to reap your peppers. Popping them off the vine will encourage new pods to grow back in their place. Wear gloves to guard sensitive skin when harvesting.


Fortunately, ghost pepper plants are highly immune to garden pests. Even insects know better than to bop with dragons lest they risk getting burned. Ghost pepper plants that are grown in soil that has insufficient drainage could suffer from rot.

How to Grow Ghost Peppers (Bhut Jolokia)

6 thoughts on “How to Grow Ghost Peppers (Bhut Jolokia)

  1. I know that it would be inadvisable to consume these directly. Having said that, are the health benefits greater if used fresh?

    1. The short answer is yes, however many of the nutrients remain even when dried out and reused later

      1. Admin, I thought so. If you are interested, I do invite you to follow my blog and comment on any existing and all future posts.

      2. I’ll check it out later when I get home! Thanks

  2. I probably would avoid eating a whole one. The heat sounds serious.

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