Bhut Jolokia Red Chilli

800,000–1,041,427 SHU — extreme, searing heat that builds slowly and lingers intensely.

Typically 90–120 cm (3–4 feet), sometimes taller in ideal conditions.  Upright, spreading, with a bushy form; develops a woody base over time.  Broad, dark green leaves.  Small, creamy-white flowers typical of C. chinense.

Elongated, wrinkled, and bumpy pods, tapering to a pointed tip. Typically 5–9 cm (2–3.5 inches) long.  Starts green, ripens to a vivid, deep red when fully mature.  Thin-walled and slightly leathery when fresh; dries well for powders or flakes.

Fruity, smoky, slightly earthy with floral undertones — if you can handle the heat, the flavour is quite complex. Best used sparingly in hot sauces, chutneys, salsas, stews, and infused oils. Also excellent for drying and grinding into powder. Extreme caution should be taken when handling or preparing.

Plant seeds about 0.5 cm (¼ inch) deep in a fine, well-draining seed-starting mix.  Sow seeds indoors 8–12 weeks before the last frost date.  Optimal soil temperature: 28–32°C (82–90°F) — using a heat mat is highly recommended.  Maintain humidity with a dome or plastic cover, but provide ventilation to prevent mold.  Bhut Jolokia is notorious for slow and stubborn germination, so patience is key.  Transplant when seedlings have 4–6 true leaves and nighttime temperatures stay above 15°C (59°F). Harden off plants over 7–10 days.  Space plants 60–90 cm (24–36 inches) apart; these are large, vigorous plants.  Use a balanced fertilizer early on; switch to a fertilizer high in potassium and phosphorus once flowering begins to promote strong fruiting.