Bhut Jolokia, also known as ghost pepper or ghost chili, was listed in the Guinness Book of Records as the world’s hottest chili from 2007 to 2011. It was the first chili to break the one million Scoville unit mark on the heat scale. About a decade ago, many chili experts thought it was impossible for a chili to be so hot.
After four years at the top, Bhut Jolokia was replaced by Trinidad Moruga Scorpion Chili. However, this lost its crown after just one year to the Carolina Reaper in 2013.
Bhut Jolokia got its nickname “ghost chili” because of its extreme heat. This chili can be dangerous for inexperienced eaters, as fainting spells have been reported. Some people even report hallucinations and “seeing ghosts” after eating it. Like many chilies with a high capsaicin content, Bhut Jolokia belongs to the Capsicum chinense species. Capsicum is the botanical name for chili and bell pepper plants, and chinense refers to its origin in the South American Amazon basin.
Photo: White bhut jolokia @chili mafia
The Bhut Jolokia originates from the Assam region in north-eastern India. The company Frontal Agritech has done pioneering work in the breeding and distribution of this chili. Due to the high demand, the sale of seeds was initially limited. Today, the seeds can be purchased from almost any chili dealer. Assam is known for its tea. Temperatures there are around 30 °C during the day and rarely below 20 °C at night, with a humidity of 65 to 75 %. If you want to grow Bhut Jolokia yourself, you should try to create similar conditions. Regular spraying with water is particularly important when growing indoors.
In its homeland, Bhut Jolokia is also used to keep elephants away from villages. Ropes soaked in chili and torches with jolokia pods keep the animals away. Brown Bhut Jolokia pods often have a smoky taste and are larger than the orange-red varieties.
The pungency of chilies is often measured by the University of New Mexico. In the case of Bhut Jolokia, an average value of over one million Scoville was measured for the first time. For comparison: the previously hottest chili, the Red Savina, reached just over 500,000 Scoville. Such spiciness can be dangerous. You should wear gloves when handling it and avoid eyes and sensitive parts of the body. On average, Bhut Jolokia reaches around 1,003,000 Scoville units. Fresh bhut jolokia pods have a slightly chemical taste. When processed as a powder, it develops a fruity aroma, ideal for spicy recipes.
Chili fans often carry small containers of bhut jolokia powder with them as key rings so that they always have a spicy dose to hand. Healthy Bhut Jolokia plants are magnificent and can grow up to 1.8 meters high in the garden and up to 1.2 meters in the room or balcony. They require plenty of warmth and moisture and thrive best in well-drained soil with a pH value of 6.0 to 6.8.
For cultivation, you should start sowing at least 10 weeks before the planned planting date. A heating mat and a mini-greenhouse help to keep the germination temperature between 23° and 27° Celsius. The first seedlings will appear after 10 to 14 days. Chilies need sufficiently large plant pots and when repotting, you should make sure that each plant has enough space.
Bhut Jolokia plants need a lot of fertilizer, preferably organic such as compost or chicken manure. The spicy fruits can be harvested around 100 days after flowering. The pods change from green to orange and then to red. Bhut Jolokia is not only one of the hottest chilies, but also an interesting plant for any chili fan. It is hot, beautiful to look at and not easy to grow – perfect for anyone who wants to take on a challenge.