Ghost Chilli

Capsicum chinense (nightshade)

Also known as: Bhut Jolokia, Naga Jolokia, Ghost Pepper

A legendary superhot chilli from Assam in Northeast India, and the first pepper ever to break one million Scoville Heat Units — a record it held from 2007 to 2010. Thin-walled, wrinkled, slightly tapered pods ripen from green to a deep red, carrying a complex, fruity flavour beneath truly punishing heat. Not a pepper for casual snacking — Ghost Chilli is best used sparingly, a little going an extremely long way in hot sauces, marinades, and dishes built specifically around serious heat. Very hot heat of around 800,000–1,000,000+ Scoville Heat

Days to harvest 100–120 days (slow to mature)
Fruit size 6–8cm, wrinkled, slightly tapered
Sowing depth 5mm
Germination 3–6 weeks at 27–32°C (slow and temperamental — patience required)
Spacing 45–60cm apart
Aspect Full sun, warm and humid conditions preferred
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a full-sun, sheltered spot — this variety thrives on heat and humidity and will sulk in cool or dry conditions. Suits 30-40L pots.

Soil preparation: Rich, well-drained soil with plenty of organic matter, slightly acidic to neutral pH.

Support: Staking recommended once the plant is mature and carrying a full crop, as it can grow tall and top-heavy.

Watering & feeding: Water consistently but avoid waterlogging. Feed regularly with a balanced fertiliser once flowering begins.

Harvest: Wear gloves when picking and handling — this is genuinely one of the hottest chillies available and capsaicin oils linger on skin. Pick once fully coloured for maximum heat and flavour.

Timing: Slow to mature — expect first harvest from around 100–120 days after transplanting, sometimes longer in cooler conditions.

Key features

  • Open-pollinated heirloom from Assam, Northeast India
  • Extreme heat — 800,000–1,000,000+ Scoville Heat Units
  • First chilli ever to break 1 million SHU
  • Wrinkled, thin-walled, slightly tapered fruit
  • Complex, fruity flavour beneath extreme heat
  • For experienced chilli growers and eaters only

Short season tips

This is one of the slowest and most temperamental chillies to germinate — expect anywhere from 3 to 6 weeks, so start it earliest of all your chilli sowings, on a heat mat set to 27–32°C. Given the long growing cycle, an early, warm start is essential to get a usable harvest before the season turns. Consider starting it under lights well ahead of your other chillies to give it the best chance.

  • Spring
  • Summer
  • Fall

Tender perennial — most often grown as an annual

  • Basil (particularly good for capsicums and chillies) Marigolds Onion Carrots
  • Other nightshades (tomatoes, eggplants, potatoes) Fennel

Native to Assam and other parts of Northeast India, Ghost Chilli became a global sensation after being certified by Guinness World Records in 2007 as the world's hottest chilli, a title it held until 2010. In its native region, it's traditionally used in curries, chutneys, and pickles, and has also been used historically as an elephant deterrent smeared on fences. Its 2020 Geographical Indication status now legally ties the "Bhut Jolokia" name specifically to peppers grown in Assam, Nagaland, and Manipur.