Pepper Ghost Chili -Capsicum chinense, Organic, Non-Gmo, Open Pollinated

Want HOT?!  How’s 1,000,000 Scoville units of hot! That's about 300 times hotter than a Jalapeno pepper!

The Ghost Pepper "Bhut Jolokia" originates in India and is reputed to be the hottest pepper in the world. The fruit start out green, turn yellow, and then red/chocolate at maturity. Fruit measure 2-3" in length and tend to have a bumpy texture. The heat increases as they ripen.

Use caution when handling the seeds, plant parts, and peppers. They are extraordinarily hot and cause real damage if the oils get in your eyes. If you like hot the Ghost Pepper is for you.

• Full sun
• One of the hottest of all chilies
• Matures in 100 days

The pepper is said to be 400 times hotter than Tabasco Sauce, and easily three times hotter than our (already sweat-inducing) Red Habanero. This is a slow growing plant that produces fruits at the end of the growing season. If it can be kept going over winter, it can be grown as a perennial, producing much larger yields in the second year of growth.

Super hot peppers are tricky to grow. The seeds are difficult to germinate under home growing conditions and they need a long, hot season to produce fruit.

How to Grow Ghost Chili Peppers (Capsicum chinense)

Germination & Seed Starting

• Start Indoors: Begin seeds indoors 8–10 weeks before your expected last frost.

• Soil: Use a sterile, well-draining seed-starting mix.

• Depth: Sow seeds about ¼ inch deep.

• Temperature: Maintain soil between 80–90°F (27–32°C) using a heat mat for best results.

• Moisture: Keep soil moist but not soggy.

• Lighting: Once sprouted, provide 14–16 hours of light daily using grow lights placed 6 inches above plants.

• Germination Time: Typically takes 14–35 days, depending on conditions.

Transplanting & Outdoor Growth

• Hardening Off: Gradually introduce seedlings to outdoor conditions over 10–14 days once nights are reliably warm.

• Containers or Beds: Transplant into large containers (3+ gallons) or well-draining garden beds with fertile, loamy soil.

• Sunlight: Provide at least 6–8 hours of direct sunlight daily.

• Spacing: Space plants 18–24 inches apart for airflow and healthy growth.

Watering & Feeding

• Watering: Keep soil evenly moist; don’t let it dry out completely or become waterlogged.

• Fertilizer: Use a balanced fertilizer (e.g., 5-10-10 or compost tea). Avoid excess nitrogen to prevent leafy growth at the expense of fruiting.

Pests & Disease Prevention

• Common Issues: Watch for aphids, spider mites, and flea beetles.

• Solutions: Apply neem oil or insecticidal soap as needed. Mulch to conserve moisture and suppress weeds.

• Airflow: Ensure good spacing and prune lower leaves to prevent fungal issues.

Harvesting & Handling

• When to Harvest: Peppers are ready when they turn red (or another final color, depending on the variety), usually about 5 months after sowing.

• How to Harvest: Use gloves and scissors or pruning shears to avoid irritation.

• Storage: Store in a cool, dry place or freeze for long-term use.

Seed count: 5