scotch bonnet seeds

Ghost Pepper or Bhut Jolokia Pepper: In fall of 2006, the Guinness Book of Records confirmed that New Mexico State University Regent s Professor Paul Bosland had indeed discovered the world s hottest chile pepper, Bhut Jolokia. Bhut Jolokia, at 1,001,304 Scoville Heat Units (SHU), is nearly twice as hot as Red Savina, the chile pepper variety it replaces as the world s hottest. A New Mexico green chile contains about 1,500 SHUs and an average jalapeno measures at about 10,000 SHUs. The name Bhut Jolokia translates as ghost chile, Bosland said, “it s because the chile is so hot, you give up the ghost when you eat it! Other Names: Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich Caution: The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dreid Jolokias, wear a breathing mask, protect your eyes. Don’t touch any sensitive parts before cleaning your hands thoroughly first. And use these peppers sparingly – it is always easier to kick up the heat of a dish than toning it down. The Bhut Jolokia is a naturally-occurring interspecies hybrid from the Assam region of northeastern India. Hence the color, shape, size, texture and heat may vary. It should also be grown isolated from other peppers for the hottest fruit.

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Vigorous, spreading plant yields 2-3 ounce, 2 inch purple fruits which are delicious raw. The main ingredient in salsa verde, these tomatillos are a prized traditional strain. Does not need trellising. Harvesting tips. Best time to pick for salsa is when husks turn brown and begin to open. With additional time, they will become more seedy, but sweeter, for eating raw.
Planting Depth: 1/4″
Soil Temp. for Germ.: 70-85 F
Days to Germ.: 6-10
Plant Spacing: 12-18″Apart
Days to Maturity: 70-90
Full Sun
Moderate Water

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What is the Hottest Chile? The Bhut Jolokia is the Hottest Pepper in the World! Get 10+ seeds of the World Record Holder for Chile Pepper heat These seeds were dried slow, not in a dehydrator or sun dried so they will have a higher germination rate. All plants were grown in isolation so you get a pure Bhut Jolokia seed.

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Red Savina tested and certified at over 577,000 Scoville heat units, twice as hot as regular Habanero. The Red Savina was the worlds hottest chilli. It has a fantastic flavour and is great eaten fresh or used in cooking. (Capsicum chinense)

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Listing is for 12 half Air Dried Bhut Jolokia Hot Pepper Pods. Seeds have been removed.
Air Dried

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Large heart-shaped fruit is 4-1/2 inches long and borne on 1-1/2 ft. tall, strong, upright plants. Pimento peppers are often canned, pickled and otherwise processed. Tobacco mosaic virus resistant. 95 to 100 days.

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HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!

Peruvian White Lightning Habanero Pepper: The White Habanero is a brand new, lovely variety of the Habanero that is hard to come by and said to originate in Peru. Small bushy pepper plants produce very high yields of fiery hot chile peppers of a lantern shape with a creamy-white colored skin. The beautiful chiles are approximately 2 inches long by 3/4 of an inch in diamater. These beautiful, rare white chiles are extremely hot and have been rated at over 300,000 Scoville Units which is about ten times hotter than a standard Jalapeno Pepper. If you like a searing hot chile,

Can be used fresh, but makes wonderful, fiery dried chile powder or ultra hot white hot sauce!

White Habaneros are ideal for growing in containers and due to their beauty are also a wonderful ornamental chile for use in edible landscapes!.
Matures in 85 to 90 days.
Rare.

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HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!

Jamaican Hot Chocolate Habenero Pepper: 85 days – This strain originated from a pepper found in a market in Port Antonio, Jamaica. These shiny, habanero-type peppers are deep chocolate-brown when ripe and ribbed or wrinkled, resembling large dates or prunes. Fruits are 1-1/2 to 2 inches long and with an extremely hot Caribbean flavor that is strong and smoky. Those in the know say that ‘Jamaican Hot Chocolate’ makes a great hot sauce.

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