If you thought the Ghost Pepper was scary, get ready to meet its spooky, pale cousin: the Bhut Jolokia White Heat. This striking chilli is a rare and beautiful natural colour variant of the legendary Ghost Pepper from Northeast India. Like the original, it's a formidable interspecific hybrid, a wild child born from the fiery romance between Capsicum chinense and Capsicum frutescens. This ghostly white version carries all the fearsome genetics of its famous red sibling but wraps it in a deceptively beautiful, creamy white package, making it a prized gem for collectors and heat-seekers looking for something truly unique.
The plant itself is a handsome, bushy specimen that can grow up to four feet tall, with broad, deep green leaves that create a dramatic backdrop for the peppers to come. The pods are the real stars of the show, sharing the same gnarled, wrinkled, and bumpy skin that warns of the power within. They grow to about two to three inches long, but instead of ripening to a fiery red, they undergo a ghostly transformation from light green to a stunning creamy white or pale ivory. This beautiful contrast between their innocent, pale colour and their menacingly textured skin is what makes the White Heat Bhut Jolokia so captivating.
This pepper is a true ghost, packing a blistering heat of around 1,000,000 Scoville Heat Units. But before the inferno arrives, it treats you to a complex and delightful flavour. Tasters report a sweet, fruity taste with distinct floral and sometimes smoky undertones, a delicious prelude to the slow-building, phantom-like heat. Its unique colour and flavour make it perfect for creating a visually stunning and incredibly potent white hot sauce. For a simple recipe, carefully blend (with gloves on!) a few White Ghost peppers with white vinegar, a chopped onion, and a few cloves of garlic. Simmer the mixture for about 15 minutes, and you'll have a creamy-looking sauce that delivers a truly hauntingly hot and delicious experience.
| Quantity of Seeds |
10 seeds per packet |
| Origin |
India |
| Genus |
Capsicum chinense x Capsicum frutescens |
| Scoville Rating/Heat Level |
800,000–1,000,000 SHU — extremely hot, though often perceived as slightly less brutal than the original red Bhut Jolokia.
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| Plant Size |
Typically 90–120 cm (3–4 feet), occasionally taller in hot climates. Upright, bushy, with vigorous branching. Broad, deep green leaves, sometimes with a slightly glossy sheen. Small, creamy-white flowers typical of C. chinense species.
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| Pod Size |
Elongated, wrinkled, and slightly gnarled, tapering to a blunt or pointed tip. Average size 5–8 cm (2–3 inches) long. Starts pale green, ripens to a creamy white or pale ivory when mature. Thin-walled, slightly leathery when fresh; dries well for powders and flakes. |
| Flavour |
Fruity, citrusy, with floral and slightly smoky undertones — highly aromatic and complex, if you can tolerate the heat. Best used sparingly in hot sauces, salsas, chutneys, and infused oils. Excellent for drying and grinding into a pale, powerful chilli powder. Wear gloves when handling!
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| Growing Conditions |
Sow seeds 0.5 cm (¼ inch) deep in a light, well-draining seed-starting mix. Start seeds indoors 8–12 weeks before the last frost date. Optimal soil temperature: 28–32°C (82–90°F) — a heated propagator or seedling heat mat is highly recommended. Cover trays or pots with a humidity dome or plastic wrap to retain moisture but vent daily to prevent mold. Transplant when seedlings have 4–6 true leaves and night temperatures stay above 15°C (59°F). Harden off plants over 7–10 days. Keep soil evenly moist but not soggy; let the top 2–3 cm (1 inch) of soil dry between waterings. Use a balanced fertilizer (such as 10-10-10) during early growth; switch to a bloom or fruit fertilizer higher in potassium and phosphorus during flowering.
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All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
