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Bhut Jolokia Ghost Chilli Capsicum Chinense Seeds

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Bhut Jolokia Ghost Chilli Capsicum Chinense Seeds

Packet of 25+ seeds.

These guys are so hot that I didn’t even bother trying to sell the seeds, as it wasn’t worth the discomfort of being maced in the process of removing them.

I was selling the whole dried pods for a while, and leaving it up to you guys to remove the seeds yourself, but I now have a method that works well and I manned up the other day and did a whole heap. This product is a packet of seeds, at least 25 seeds in each.

Too lazy to make a new advert, so here is my old advert for the fruit>>>

The original plan was to sell the seeds and the dried fruits separately, but that ain’t gonna happen. So, if you reckon your man enough to grow this fella, then I reckon your man enough to remove your own damn seeds! I only seeded 100 fruits myself before I cracked it and chucked in the towel. That’s it, no more, never again, they are literally too hot to handle!

In 2007, Guinness World Records certified that the Ghost Pepper Bhut Jolokia was the world’s hottest chili pepper, 400 times hotter than Tabasco Sauce!!!

Seriously 400x hotter folks, just ponder that for a minute…..

In 2000, India’s Defense Research Laboratory reported a rating of 855,000 heat units (SHU) on the Schoville Scale, and in 2004 a rating of 1,041,427 units was made using high performance liquid chromatography analysis. They used the weaponized version of the extracted chemical content for riot control weapons production and development. Not for a nice curry, other fun things like mace and tear gas…

It is totally safe to eat, provided you are not allergic, and do not have a weak heart or low-normal pain tolerance.

Wear gloves when handling and expect severe stabbing needle like pain followed by a huge rush of endorphins when eating it. It’s an experience, but not one I am going to repeat, ever! I totally admit I am a “chilli wuss”, but if your reckon you are super tough, have a crack at a couple of these guys yourself.

There are 2 types of red “ghost chilli”. One is a larger spindly plant with bumpy crinkled fruit long branches, lots of leaves and low harvest yields.

It’s the one most commonly grown, and has an almost cellophane look to it. It’s a great plant, but a bit harder to grow in my experience, and much more sensitive to frost than this guy.

This fella is the hardier smoother skinned type that is much higher yielding and on a smaller overall plant, perfect for pots. I grow all ours in cheap ~42c, 9liter plastic buckets with a hole melted in the bottom for drainage. A lot more bang for your buck with nearly 3x the fruit in ratio to biomass. Same heat levels on both forms when grown in the same conditions.

Well there it is folks.

Grown by us organically, no nasties, no chems, no problems!!!