Between 2006 to 2010, the ghost pepper was given the world’s hottest pepper title by Guinness World Records. This distinct chile is also known as “Bhut Jolokia” and “Naga Morich,” which all refer to the pepper that is over 1 million Scoville units hot and three times hotter than the habanero. If you’ve ever enjoyed the delicious pain of the ghost chili, you have the option to grow it indoors or in your garden. The bhut jolokia, being one of the hottest peppers on the planet, is really hard to find in grocery stores. Understand how to grow this hot pepper so you can really add some heat to food.
First, select a well draining seed-starting soil mix to sow the naga seeds under a shallow layer of dirt. The key here is to keep the soil warmed between 75 to 90 degrees Fahrenheit. Use a heating mat to consistently keep this rating. Ghost chilies typically become seedlings in 30 days.
Next, water your soil so that it is constantly damp, but not drenched. These peppers are sensitive to too much hydration just like other hot peppers, so use a moisture meter to check the level, or use a bottom-watering technique for a safer way to water your peppers.
Keep your young peppers underneath an indoor growing light at least 10 hours a day and make sure the lamp is no more than 4 inches away from the top of the plants.
Once your ghost peppers have at least four leaves, transfer them to a larger pot. Watch the growth of your chillie seedlings and continue to move them to bigger containers when needed. Bhut jolokia are generally transferred two or three times before they go outside.
Fully ripe ghost chillies usually develop in 160 days. You can expect orange to red peppers that are 1 inch to 2 inches wide and 2 inches to 3 inches high. The pepper plants themselves grow up to 4 feet high and do well when they are at least 36 inches apart from each other in the ground.
When you touch these dented, cone-shaped peppers, wear gloves to protect yourself from the burn. And when you’re ready to eat them, keep that milk nearby to soothe the heat in your throat. Most of all, get ready to brag to your friends that you grow one of the world’s hottest peppers.