Ghost pepper
Capsicum chinense
Also known asBhut Jolokia · Naga Jolokia · Naga king chili · U-morok · Bih Jolokia
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 9–13 (winter low around -7°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 2 |
| flowering | 1 | 2 | 3 | 2.6 |
| fruiting | 1 | 2 | 3 | 2.8 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
Culture is standard for Capsicum chinense superhots. EC 2.0-3.0 mS/cm. pH 5.5-6.5. Temperature: 24–32°C (demands sustained warmth; growth is poor below 20°C). Very high light (DLI 20-28 mol/m2/day). Long season: 100-130 days from transplant to ripe fruit, one of the longest among commonly grown peppers. Plants are medium to large (60–100 cm) and benefit from staking. DWC, Dutch bucket, or drip systems work. Hand-pollination improves fruit set indoors. Calcium supplementation during fruiting prevents blossom end rot. Handle with nitrile gloves; at this heat level, capsaicin can cause skin burns and severe eye/respiratory irritation. Each plant produces 20-40 fruits. Ghost peppers dry well: dehydrate at 55–65°C until brittle, then grind for powder. The dried powder is used in hot sauces, spice rubs, and as a heat-additive. A single plant produces more peppers than most households can consume in a year, given the extreme heat.
Notable varieties
| Cultivar | Type | Days | Notes |
|---|---|---|---|
| Red Bhut Jolokia | open pollinated | 120 | The original Assamese cultivar, deep red at ripeness, 855,000-1,041,000 Scoville. The 'real' ghost pepper genetically. |
| Chocolate Bhut Jolokia | open pollinated | 125 | Dark brown at ripeness, slightly slower-ripening. Tested similar Scoville to red but with a smokier flavor note. |
| White Bhut Jolokia | open pollinated | 130 | Cream-white at ripeness, the rarest form, slower-growing and lower-yielding. Hobby variety. |
| Yellow Bhut Jolokia | open pollinated | 125 | Bright yellow-orange at ripeness. Generally slightly milder than red (still 700,000+ Scoville). Hobby variety. |