511 · Bhut Jolokia Ghost Pepper

About this plant

The original ghost pepper from northeast India — thin-walled, wrinkled, pointed red pods on a plant that can pass 4 ft. NMSU's Bosland and Baral measured it at 1,001,304 SHU by HPLC, the first chile confirmed over a million, and found it to be a natural C. chinense × C. frutescens hybrid.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Where

Full-sun bed or large container; stake. Site away from paths where children play

Spacing

18–24 in (Growing In The Garden); allow 24 in for the height

Size

Over 4 ft tall in favored spots (Baker Creek)

Care

Sun

Full sun, 6–8 hr

Water

Regular deep water; consistent moisture

Feed

Every 3–4 weeks with a balanced vegetable fertilizer; go light on nitrogen so plants set fruit (general guide).

Pick / harvest

Full red

Good to know

Grown from

Seed — sown by FHCG volunteers

Uses

Superhot sauces, chilli powder, curries — a fraction of a pod at a time

Spice level

Superhot (~1,001,304 SHU (measured); commonly quoted as ~1 million Scoville)

Life cycle

Tender perennial grown as annual; often lives year-round in the low desert

Heirloom or hybrid

Heirloom — saved seeds grow true

Pollinators

Yes — bees visit the flowers

Caution

SUPERHOT: wear gloves. Keep away from children.

Days to harvest

100–120 days from transplant

Heat (our summer)

High — long-season heat lover; performs best where summer is long

Color

Red

Edible

Yes — fruit (superhot; use in tiny amounts)