Ghost Pepper

Ghost Pepper (Bhut Jolokia) – Seedling

• Scientific Name: Capsicum Chinese ‘Bhut Jolokia’
• Plant Type: Superhot chili pepper
• Fruit Color: Green, ripening to red
• Heat Level: Extremely hot—approximately 800,000 to over 1,000,000 Scoville Heat Units
• Harvest Time: Approximately 100–120 days after transplanting, depending on growing conditions
• Container Size: 25–40 liters
• Plant Spacing: 50–60 cm
• Ghost Pepper, also known as Bhut Jolokia, is a legendary superhot chili originating from Northeast India. It produces elongated, wrinkled fruits that mature from green to bright red and develop an exceptionally powerful, slow-building heat.
• The variety has recorded heat levels of approximately one million Scoville Heat Units in replicated trials, making it suitable for experienced chilli growers and dedicated hot-sauce enthusiasts.
• This long-season pepper develops into a productive, branching plant when provided with warmth, strong light and consistent care. It is an excellent choice for containers, raised beds and protected garden spaces.

Growing Ghost Pepper in Kuwait

• For the best results, transplant seedlings from late September through November. Planting early in the cool season gives this slow-maturing variety enough time to flower and produce fully ripe fruit before extreme summer heat arrives.

Choose a location with:

• At least 6–8 hours of sunlight during the cooler months
  Fertile, well-drai
• ing soilConsistent moisture without waterlogging
• Protection from strong wind
• Afternoon shade as temperatures rise
• Use a container of at least 25 litres, preferably 30–40 litres for stronger growth. Provide a stake or cage when the plant becomes heavily branched. Avoid excessive nitrogen fertiliser, as it can encourage leafy growth at the expense of fruit production.

Harvest and Culinary Uses

• Harvest the peppers when they have developed their mature red colour. Ghost Peppers may be used—only in extremely small quantities—for:
• Superhot sauces
• Chilli powders and flakes
• Spicy marinades
• Curries and stews
• Fermented chili sauces