Ghost Pepper (Bhut Jolokia)

The Ghost Pepper (Bhut Jolokia) is a deeply wrinkled, thin-walled pod that ripens from green to red, with a characteristic pointed tip and rough skin. It delivers an intensely smoky, fruity flavor with a slow-building burn that can take 30–45 seconds to peak — a hallmark of superhot chilies. Cultivated for centuries in Northeast India, it held the Guinness World Record as the hottest chili on Earth from 2007 until 2011, and remains a cornerstone of the superhot category.

Days to maturity

100–120 days

Plant height

90–120 cm (3–4 ft)

Best use

Hot sauces, extreme heat cooking

Species

Capsicum chinense

Origin

Northeast India (Assam, Nagaland, Manipur)