Pepper-Hot – Ghost , Bhut (Naga) Jolokia

Second hottest pepper in the world, Bhut Jolokia was previously recognized in 2007 by The Guinness Book of World Records as the hottest in the world, with a scorching 855,000-1,050,000 scoville units. It is the hottest pepper in commercial production. Ripe peppers are 2 1/2-3 1/2 inches long by 1 inch wide, thinned skinned and have a fruity taste and smell. They ripen from a green to yellow to a glowing bright red and are good raw, cooked, pickled, and in hot sauces. Helpful in ridding the garden of troublesome insect and animal pests, but can also be grown in containers inside or out. An heirloom from India, this variety is rare and hard to find. A scorcher!
Sowing: Sow inside 1/4 of an inch deep 8-12 weeks prior to transplanting outside. Keep moist during germination. Do not plant in peat pellets. Chili peppers need soil temperatures of 75-90 degrees F., and provide good light source. Planting or transplanting in 2 inch containers will produce larger plants with better roots. Harden off young plants. Transplant outside after last frost when the weather and soil is warm in full sun. Ideally seedlings will have buds but no open flowers.
Germination: 14-35 days Spacing: 18-24 inches apart. Row spacing: 24-36 inches apart Days to maturity: 85-100 days Moisture: Moderate; Don’t let soil dry out, do not keep soil soggy; high humidity makes hotter peppers Soil: Well drained rich acidic soil. Height: 1 1/2-4 feet Light: Full sun Information: Prefers moist warm conditions. Thrives in heat and humidity. Harvest regularly for maximum yield. Mulching is recommended to preserve moisture and help reduce weeds. Feed lightly every 4 weeks. Cannot tolerate frost. Use extreme care in handling seed and fruit.
Capsicum annuum.