• Hand holding three Bhutlah Red Chilli peppers with bumpy, spiky texture and vibrant red color.
  • Three bright red Bhutlah Red Chilli peppers with bumpy skin on a light gray background.
  • Hand holding three bright red Bhutlah chilli peppers with bumpy skin
  • Bhutlah Red Chilli peppers with bumpy, spiky skin, showcasing vibrant red colour. Capsicum chinense variety from Spain, highly spicy.
  • Bhutlah Red Chilli peppers with bumpy and spiky skin, showcasing vibrant red colour against a neutral background.
  • Three Bhutlah Red chillies with bumpy and spiky texture on a light surface. Capsicum chinense with high Scoville heat rating.
1 7

Bishy Barnabees Cottage Garden

Bhutlah Red Chilli

£2.99
£2.99
Tax included.

The Red Bhutlah is one of the most fearsome superhot chillies on the planet. A cross between the legendary Bhut Jolokia (Ghost Pepper) and 7 Pot Douglah, the Bhutlah variety emerged through selective breeding to combine the extreme heat of both parents. The Red Bhutlah is especially notorious for its blistering, violent heat — some claim it rivals or even surpasses the Carolina Reaper in burn intensity. On top of its ferocious punch, it has a rich, fruity, slightly floral flavour.

The Red Bhutlah is a powerhouse chilli, combining the fearsome genetics of Bhut Jolokia and 7 Pot Douglah into one of the hottest peppers known today. Though demanding in terms of patience, heat, and space, it rewards growers with monstrous, fiery red pods that are as beautiful as they are brutal. For experienced growers and chilliheads, this is a true “trophy” plant.

Quantity of Seeds 10 seeds per packet
Origin Hybrid of Bhut Jolokia and 7 Pot Douglah
Genus Capsicum Chinense
Scoville Rating/Heat Level 1,000,000–1,500,000+ Scoville Heat Units (SHU) — some specimens have reportedly tested even higher. This is an extreme, face-melting heat, not recommended for the untrained palate.
Plant Size Typically 90–120 cm (3–4 feet), sometimes taller in ideal conditions.  Bushy, upright, robust, with a woody base in maturity.  Broad, dark green, slightly glossy leaves.   Small, creamy-white flowers typical of the species.
Pod Size Bumpy, gnarled, elongated pods with a distinctive rough, pimply skin and a pointed tail or stinger. Pods are usually 4–7 cm (1.5–2.7 inches) long.  Transitions from green to a brilliant, deep red when fully ripe.  Thin- to medium-walled, firm flesh.
Flavour Rich, fruity, slightly floral, with earthy undertones — but the heat often overpowers the palate within seconds. Best used in small quantities in extreme hot sauces, salsas, powders, or for making chilli extracts. Always handle with gloves, and use eye protection when cutting large batches.
Growing Conditions

Sow seeds about 0.5 cm (¼ inch) deep in a fine, moist, well-draining seed-starting mix. Start indoors 8–12 weeks before the last frost.  Optimal soil temperature: 28–32°C (82–90°F) — a heat mat is highly recommended.  Maintain high humidity by covering trays with a clear dome or plastic wrap but provide brief daily ventilation.  Move seedlings to larger pots or the ground when they have 4–6 true leaves and night time temperatures stay above 15°C (59°F). Harden off plants over 7–10 days.  Space plants 60–90 cm (24–36 inches) apart, as they grow large and need airflow.  Keep soil evenly moist but avoid waterlogging. Allow the top 2–3 cm (1 inch) of soil to dry between waterings. Use a balanced fertilizer early (e.g., 10-10-10), switching to a high-potassium, high-phosphorus formula at flowering to boost fruit production.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
      Hand holding three Bhutlah Red Chilli peppers with bumpy, spiky texture and vibrant red color.
      Three bright red Bhutlah Red Chilli peppers with bumpy skin on a light gray background.
      Hand holding three bright red Bhutlah chilli peppers with bumpy skin
      Bhutlah Red Chilli peppers with bumpy, spiky skin, showcasing vibrant red colour. Capsicum chinense variety from Spain, highly spicy.
      Bhutlah Red Chilli peppers with bumpy and spiky skin, showcasing vibrant red colour against a neutral background.
      Three Bhutlah Red chillies with bumpy and spiky texture on a light surface. Capsicum chinense with high Scoville heat rating.