Bhutlah Red Chilli

The original gangster of the Bhutlah family!  The Red Bhutlah is the pepper that started it all, born from the brilliant mind of chilli-growing genius Chad Soleski in Wisconsin. This isn't just a random pepper; it's a superhot celebrity with a fearsome family tree. Soleski masterfully crossed the legendary Bhut Jolokia (the Ghost Pepper) with the formidable 7 Pot Douglah, creating a brand-new beast. The name itself is a playful mashup of its parents, "Bhut" and "Douglah," a perfect hint at the fire-breathing power it inherited.

The Red Bhutlah plant is a tall, bushy character that can reach over four feet in height, producing a generous crop of truly mean-looking pods. The peppers themselves are a vibrant, fiery red when mature and have a menacing appearance that screams "handle with care". They are often elongated but wide, with a gnarled, wrinkled, and bumpy skin that looks like it's barely containing the heat within. Some describe them as resembling a spiky, bumpy Naga-type pepper, a clear nod to their Ghost Pepper heritage. These pods grow to about 2.5 inches long, making them a substantial handful of pure heat.

The Red Bhutlah packs a volcanic punch, with a Scoville rating that can soar past 1,500,000 SHU, putting it in the same league as the world's most extreme peppers. Before the heat melts your face, you're treated to a rich and complex flavour that's fruity, slightly floral, and has the earthy undertones of its Ghost Pepper parent. This makes it a fantastic, albeit ferocious, choice for extreme hot sauces, salsas, and powders. For a simple way to harness its power, try making a superhot sauce: carefully roast a few Red Bhutlahs with some garlic until charred, then (wearing gloves!) blend them with vinegar and a pinch of salt for a brutally hot sauce with a surprisingly delicious flavour.

 All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.