Bhut Jolokia - the ghost pepper, was one of the first super-hot chilli peppers to measure over 1 million Scoville heat units in 2006. Although it has since surrendered its position as the hottest chilli in the world, the Bhut Jolokia still delivers an extreme heat punch so use sparingly when cooking with this chilli.
The fruits turn from green to a vivid scarlet red when fully mature.
The Scoville scale is a measurement of the pungency (spicy heat) of chilli peppers such as the jalapeño, the bhut jolokia, and the world's current hottest pepper, the Carolina Reaper, or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration. Capsaicin is one of many related chemicals, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.
|When to Sow
|Sow indoors January to April.
|Where to Sow
|Sow seeds 0.5cm (1/4in) deep, in modules or trays filled with moist compost and place in a warm light position such as a south facing windowsill or where temperature is 18–21°C (65 to 70°F).
|Likes a sunny position.
|Prefers well drained soil that must be kept moist.
|What to do Next
|When the seedlings are about 15cm (6in) high, transplant to their final growing positions in a pot and keep in a warm and light position.
|Give a nitrogen feed once 2 to 3 chillies have appeared.
|Harvest in 18 to 20 weeks, from July to October.
|Bhut Jolokia has a heat rating of up to 855,000-1,041,000 Scoville Units.
|Wash your hands immediately after handling chillies.
|All chillies are better grown in a pot or container because the soil can warm up quickly.
|If you have only one chilli growing and you see no others forming, pick it, this will encourage more to grow.
|Hot peppers like to be grouped with cucumbers, aubergine, tomato, okra, Swiss chard and squash.
|Chillies are rich in antioxidant plant compounds that have been linked with various health benefits. Most notable is capsaicin, which is responsible for the pungent (hot) taste of chilli peppers
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