Bhut Jolokia Caramel Chili Seeds

Info: Before newer, hotter cultivars began to challenge each other almost every year for the record of being the hottest chili, the bhut jolokia (bih jolokia) was at the top of the list for a relatively long time (2007-2011). The plant originally comes from the Assam region in India and is a naturally-developed hybrid of the two species Capsicum chinense and Capsicum frutescens. Scores of different names are used online to describe the bhut jolokia pepper, including bih jolokia, naga jolokia, naga morich, rajan mircha, however, essentially they all refer to the same species, it is simply called by a slightly different name in a different region or is a regional variation of the same cultivar. It was grown and used in north-eastern India for many years before it became famous.
In 2005, investigations by the Chile Pepper Institute resulted in a heat level of 1,001,304 SHU, making the bhut jolokia the very first chili pepper to exceed the magical one million mark.
The elongated bhut jolokia caramel chili peppers ripen from green through orange to caramel, they have a rough, uneven surface and a fruity, aromatic flavour. When growing, they require a lot of warmth, whilst at the same time the peppers have a very long maturation period, meaning that around 160 days can pass by between planting the seeds and harvesting the fruits.

Care: Germination temperature is between 24°C and 30°C (germination period: 12 - 36 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised permeable soil and should not be left in standing water. They should be placed in a sunny, sheltered place with at least 6 hours of sunlight per day, if not more. Place the plants outside around 2 to 3 weeks after the last frost.

You can find plenty of useful tips for successfully growing chili plants in our Chili Growing Guide and in the Chili Journal.