Description Bhut Jolokia Pepper Seeds Original – Early 2000’s Lineage The True Bhut Jolokia – Pure Since Early 2000’s These Bhut Jolokia pepper seeds come from an unaltered lineage dating back to 2006-2009, long before the Ghost Pepper became a global sensation. I first obtained this strain from a fellow traveler who discovered it in a garden near the river in the Assam region of India. Since then, I’ve preserved it pure and true, ensuring that every plant grown from these seeds delivers the same legendary heat and flavor as the first Bhut Jolokias to reach America. A Flavor Unlike Any Other The Bhut Jolokia is famous for more than just its extreme heat—it has a distinct, unforgettable flavor: Slightly floral with a deep, savory undertone That funky, cheesy body odor aroma (in the best way possible) An intense, creeping heat that builds and lingers If you remember the original Bhut Jolokias from India, you’ll recognize this taste instantly. This is not a hybridized ghost pepper or a watered-down version—it’s the real deal. Grow a Piece of Capsicum History Species: Capsicum chinense Scoville Heat: 800,000 – 1,041,427 SHU Days to Maturity: 120 days Origin: Assam, India (2006 lineage, maintained pure) Growth Habit: Tall, sprawling plants with heavy fruit set Pod Description: Wrinkled, elongated, and fiery red when ripe If you want to grow Bhut Jolokia pepper seeds with a proven lineage, unaltered since its introduction to the world, this is the one to get. Authentic. Potent. Legendary. Name: Bhut Jolokia Original Species: Capsicum interspecific hybrid Origin: Assam, India Growth Habit: Giant plants that build up on giant frames to support 8ft tall and 8 ft wide plants (if you provide enough of the pepper growing fundamentals) Fruit: Red, Long, Ribbon Like, 3-4 Distinct lobes running the length of the pods, iconic yellow placenta and oil inside. Heat Level: 9/10 Flavor: Super funky iconic flavor. Unmistakable if you were growing them back around 2006-2009. Slightly floral, slightly black peppercorn like flavors (coming from frutescens genetics). Cheesy, body odor in a good way. Savory and brutally hot. Culinary Uses: Hot sauces, seasonings, jams, jellies, great on everything but brutally hot. Climate: 65-95F, Full Sun, Humidity 70% Soil: Living, humus compost is best, but any medium will do so long as it allows roots to shoot through it quickly and stays well fertilized. Watering: As often as is required to keep your medium at field capacity. Not wet, not dry. Unique: Obtained from a fellow traveler who found them in a garden along the Assam River. He was growing them in a hydroponics store called Atlantis Hydroponics. Cultivation Tips: Follow the 4 Pepper Growing Fundamentals I share in this video and you will not fail: https://youtu.be/KRBxnUKY8Kk?si=Va5Ye2NH3fT0HrlE Wilder Recommendations: Read about the wild origin of peppers out of South America here: https://pepperguru.com/capsicum-eshbaughii/
