Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The legend that put superhots on the map. Bhut Jolokia, better known as the Red Ghost Pepper, blazes past 1,000,000 Scoville units with a searing intensity balanced by smoky, fruity undertones. This is the pepper that turned “ghost pepper” into a household name, and it still commands respect as the standard-bearer for true chili fanatics.
The plants are vigorous and striking, reaching 2–3 feet in height with a branching habit that loads every stem with blossoms and fruit. Dark green foliage frames clusters of pendant pods, creating an ornamental presence long before ripening. The pods themselves run 2–3 inches, tapering to a sharp point with the signature wrinkled skin of a superhot. They mature from deep green to blazing scarlet, with thin walls that make them perfect for drying into powders or flakes.
Bite into one and the heat strikes fast—an intense surge that builds into a long, fiery burn—yet beneath the fire are notes of dried fruit and smoke, a complexity that makes this pepper as flavorful as it is fearsome. In the kitchen, a pinch is enough to ignite hot sauces, chili oils, and spice blends, while just a slice or two can transform salsas and pickles into unforgettable experiences.
Originating in Northeast India—especially Assam and Nagaland—the Bhut Jolokia gained global fame in 2007 when it was certified the hottest pepper in the world. Though newer superhots have since surpassed it on the charts, the Red Ghost remains an icon: a variety with pedigree, character, and the kind of heat that still inspires both dares and devotion.
Always wear gloves when harvesting or processing ghost peppers.
Avoid touching your face or eyes, and wash thoroughly after handling.
Be mindful of fumes when cooking or grinding dried pods—they can irritate lungs and eyes.
Storage & Preservation:
Drying: Thin-walled pods dry easily. Slice or string whole peppers through the stems with heavy thread and hang in a warm, airy location out of direct sun.
Dried peppers retain full heat and rich flavor, and can be ground into flakes or powder.
Freezing: Whole or sliced pods can be frozen for later use without loss of heat.
Infusions & Oils: A small number of dried pods can infuse oils, vinegars, or sauces with ghost pepper fire.
Kitchen Use:
Use sparingly—a little goes a very long way.
Excellent for hot sauces, chili oils, spice rubs, pickles, and salsas.
For balance, pair with sweeter fruits (like mango or pineapple) in sauces to highlight the pepper’s natural fruity undertones.
Sunscald (white/tan patches on fruit in sudden full sun)
Fix: Maintain healthy canopy; avoid heavy defoliation.
Edema / water stress (blisters/corky patches)
Fix: Water on a rhythm; avoid big wet–dry swings.
Flavor/heat dilution
Note: Heavy water and high N can reduce heat; modest stress (not wilting) concentrates capsaicin.
Monitoring & Prevention (Quick Checklist)
Scout weekly: check leaf undersides and new growth.
Water at soil level: drip/soaker; morning if overhead is unavoidable.
Space plants & prune lightly: improve airflow; remove only problem leaves.
Mulch once soil is warm: stabilize moisture, block splash-borne disease.
Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
Sanitize tools & harvest promptly; discard diseased fruit (do not compost if unsure).
Frequently Asked Questions (FAQs)
Q: How hot is the Bhut Jolokia (Red Ghost Pepper)?
The Red Ghost averages 1,000,000+ Scoville Heat Units (SHU). It delivers a fast, searing burn that lingers, yet with underlying fruity and smoky notes. It remains one of the world’s iconic superhots.
Q: How long does it take to mature?
Ghost peppers are long-season crops, taking 100–120 days from transplant to fully ripen red. Patience is essential for peak heat and flavor.
Q: How long does germination take?
Seeds typically germinate in 10–21 days when kept at 80–90°F (27–32°C). Cooler temperatures can delay or reduce germination rates.
Q: Do ghost peppers need special soil conditions?
Yes. They thrive in rich, well-drained soil with a pH of 6.0–6.8. Keeping the root zone at 70–85°F (21–29°C) is especially important for strong growth.
Q: What spacing do ghost peppers need?
Plant outdoors 18–24" apart in rows 24–36" apart. This spacing ensures airflow and reduces disease risk while giving plants room for their branching habit.
Q: Do I need more than one plant for pollination?
No. Ghost peppers are self-pollinating, but good airflow or gently shaking blossoms can improve fruit set.
Q: Can I grow ghost peppers in containers?
Yes. Use a 7–10+ gallon container with excellent drainage. Keep soil moist but not saturated, and shade the pot sides in midsummer to prevent root stress.
Q: How many peppers will one plant produce?
With proper care, each plant may yield 50–100+ pods in a season, though results vary by climate and conditions.
Q: How do I harvest them safely?
Always wear gloves and avoid touching your eyes or skin. Use pruners or scissors to cut pods, leaving a short stem attached. Wash hands and tools after handling.
Q: What’s the best way to store or preserve ghost peppers?
Drying: Thin-walled pods dry easily and can be ground into powders or flakes.
Freezing: Freeze whole or sliced peppers for later use.
Pickling & Sauces: Preserve fresh peppers in vinegar brines, oils, or hot sauces.
Stringing: Thread mature pods and hang to dry indoors for both storage and decoration.
Q: Will peppers lose their heat when dried or cooked?
Drying preserves most of their heat, while cooking can slightly mellow the burn—but ghost peppers remain very hot no matter how they’re processed.
Q: Are ghost peppers perennial?
Yes, in frost-free regions (Zones 10–12). In colder areas, treat them as annuals or overwinter indoors in pots. Trim plants back by one-third and keep them in bright light at 60–70°F (16–21°C).
Q: Why aren’t my peppers setting fruit?
Poor fruit set often results from temperature extremes (below 55°F / 13°C or above 95°F / 35°C), low pollination, or excess nitrogen. Shade cloth in heat waves and steady watering help.
Q: Can ghost peppers cross-pollinate with other peppers?
Yes, peppers can cross with other Capsicum chinense or Capsicum annuum types if grown nearby. If saving seed, isolate plants by distance or bagging blossoms.
Q: How do I use ghost peppers in the kitchen without overpowering a dish?
Use very sparingly. A sliver can flavor an entire pot of chili or curry. They shine in hot sauces, oils, pickles, rubs, and salsas—often paired with sweet fruits like mango or pineapple to balance the heat.
Q: Can ghost peppers be ornamental as well as edible?
Absolutely. With dark green foliage and clusters of bright scarlet fruit, plants are striking in both gardens and containers—even before ripening.
Q: Are ghost peppers safe to handle and eat?
Yes, but with caution. The oils can burn skin and eyes. Always wear gloves when harvesting or processing, work in a well-ventilated area, and wash thoroughly afterward.
Q: Why are my peppers not as hot as expected?
Heat can vary due to climate, watering, fertilization, and plant stress. Ghost peppers grown with slightly leaner conditions (less water and nitrogen) typically develop hotter pods.
First seed company registered as a Benefit Corporation — Voluntarily and legally bound to people & planet
Indigenous Seedkeepers; revitalizing ancestral seeds with tribal partners
Fair pricing with fair wages — quality never compromised
Sustainable from seed to shipment (eco packets, low-impact mailers, paper-light ops)
Heirloom & open-pollinated, non-GMO — seeds belong to the people, not corporations
Lab-tested & climate-controlled; germination standards that exceed regulations
Thousands of seed packets donated yearly for education & food security
Based in Bertie County, NC. U.S.A.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Bhut Jolokia, the fabled Red Ghost Pepper, arises from the lush and humid valleys of Northeast India—most prominently Assam, Nagaland, and Manipur. The name itself is layered with meaning: in Assamese, bhut translates to “ghost”, while jolokia simply means “chili pepper.” Some say the ghostly title comes from the pepper’s ability to “haunt” the tongue with a burn that creeps in slowly and lingers fiercely; others believe it reflects the spectral red glow of the mature pods hanging like lanterns among the leaves.
For centuries, the ghost pepper has been a household spice in Assam and Nagaland, valued not only for its blistering heat but for its flavor and medicinal qualities. Local cooks would use slivers in curries, stews, and chutneys, often to invigorate the body during the heavy monsoon months. In rural villages, the pepper’s potency found practical uses beyond the kitchen: farmers smeared it on fences or mixed it into smoke to ward off elephants from trampling fields; paste was applied to wounds or stomach ailments as a traditional remedy; and in some communities, ghost peppers were a test of endurance and masculinity, eaten whole during festivals.
Though it thrived quietly in Northeast India for generations, the wider world came to know Bhut Jolokia only in the early 2000s, when Indian scientists and Western chili enthusiasts began measuring its heat scientifically. Its Scoville rating shattered records, and in 2007 the Guinness Book of World Records declared it the world’s hottest pepper, registering at over 1,000,000 Scoville Heat Units (SHU). This recognition ignited what became known as the “superhot craze”, inspiring breeders, sauce makers, and daring eaters across the globe.
Bhut Jolokia also became a botanical curiosity. Genetic testing revealed it to be an ancient natural hybrid between Capsicum chinense (the species of habaneros and Scotch bonnets) and Capsicum frutescens (the species of tabasco peppers). This unusual lineage explains its distinctive flavor profile and growth habit—traits that set it apart from both parents.
Although later cultivars like the Carolina Reaper, Trinidad Scorpion, and 7-Pot Douglah eventually surpassed it in raw heat, the Ghost Pepper remains the benchmark superhot: the pepper that first captured international headlines and seared itself into popular culture. It is the chili that transformed “ghost pepper” into a household phrase, appearing in everything from internet challenges and fiery snack foods to hot sauce empires.
Yet in its homeland, Bhut Jolokia is more than a curiosity or dare. It is a cultural heirloom, tied to the land and communities of Assam and Nagaland, a living symbol of agricultural resilience and flavor. To grow the Red Ghost Pepper today is to take part in a story that spans local kitchens and global fame, honoring both the ancestral farmers who first cultivated its fire and the modern chili enthusiasts who continue to carry its legacy forward.
Saving seeds from Bhut Jolokia (Red Ghost Pepper) (Capsicum chinense):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Culinary Uses (Micro-Dose for Best Flavor)
Fresh, minced: Add 1–2 tiny slivers to curries, stews, chilis, or stir-fries. Bloom briefly in oil to release smoky-fruity aromatics.
Powder & flakes: Start at ⅛–¼ tsp per pot; scale to taste. Excellent in dry rubs, BBQ sauces, chili pastes, and savory chocolate (mole, cocoa rubs).
Hot sauces: Use fresh or dried peppers for puree or fermented sauces. Pair with mango, pineapple, peach, roasted tomato, garlic, tamarind, lime for balance.
Chili oil & chili crisp: Gently warm neutral oil with crushed ghost pepper, garlic, and aromatics; cool and strain for a versatile finishing oil.
Pickling: Slice thin; pack with onions, carrots, and a vinegar brine. A few rings transform an entire jar.
Smoky accent: Lightly smoke ripe pods before drying to amplify the pepper’s natural smokiness.
Heat control tips: Remove the placenta (white pith) to reduce heat; seeds contribute texture more than heat. Always add in pinches and taste.
Preservation & Pantry Value
Dehydrates quickly (thin walls): ideal for powders, flakes, and whole dried pods.
Freezes well: Freeze whole or sliced; quality and heat hold for months.
Fermentation-friendly: Consistent potency and thin walls make blending and straining easy for smooth sauces.
Long storage life: Properly dried pods and sealed powders stay flavorful year-round.
Flavor Benefits (Beyond Pure Fire)
Complex profile: Intense heat with smoky, dried-fruit notes; adds depth, not just burn.
High impact, low quantity: A little seasons a full pot—cost-effective for home and market kitchens.
Consistent character: Reliable heat and flavor across grows with steady care.
Garden & Ornamental Benefits
Striking plants: 2–3 ft, branching habit, clusters of pendant pods that ripen green → scarlet—ornamental in beds or 7–10+ gal containers.
Efficient footprint: High yield per square foot for sauce and spice projects.
Pollinator-friendly blooms: Small white flowers draw beneficials (while fruit is strictly for heat lovers).
Traditional & Practical Uses
Tiny amounts in chutneys and pickles echo culinary traditions from Assam and Nagaland, highlighting aroma as much as heat.
Capsaicin intensity means a tiny quantity goes a long way, reducing prep time and spice costs for batch cooking.
Safety & Handling (Always)
Wear gloves when cutting or processing. Avoid touching eyes/face; wash tools and hands thoroughly.
Work in good ventilation; cooking fumes can be intense.
Label clearly when gifting or storing to prevent accidental overuse.
for Pepper Plants (incl. Bhut Jolokia / Ghost Pepper)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Opens a targeted .edu Extension search for your state.
Assumes ppm (Mehlich-3). Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Bhut Jolokia (Red Ghost)
$200 USD
Unit price /
Unavailable
Description
The legend that put superhots on the map. Bhut Jolokia, better known as the Red Ghost Pepper, blazes past 1,000,000 Scoville units with a searing intensity balanced by smoky, fruity undertones. This is the pepper that turned “ghost pepper” into a household name, and it still commands respect as the standard-bearer for true chili fanatics.
The plants are vigorous and striking, reaching 2–3 feet in height with a branching habit that loads every stem with blossoms and fruit. Dark green foliage frames clusters of pendant pods, creating an ornamental presence long before ripening. The pods themselves run 2–3 inches, tapering to a sharp point with the signature wrinkled skin of a superhot. They mature from deep green to blazing scarlet, with thin walls that make them perfect for drying into powders or flakes.
Bite into one and the heat strikes fast—an intense surge that builds into a long, fiery burn—yet beneath the fire are notes of dried fruit and smoke, a complexity that makes this pepper as flavorful as it is fearsome. In the kitchen, a pinch is enough to ignite hot sauces, chili oils, and spice blends, while just a slice or two can transform salsas and pickles into unforgettable experiences.
Originating in Northeast India—especially Assam and Nagaland—the Bhut Jolokia gained global fame in 2007 when it was certified the hottest pepper in the world. Though newer superhots have since surpassed it on the charts, the Red Ghost remains an icon: a variety with pedigree, character, and the kind of heat that still inspires both dares and devotion.
Delicious radishes with a kick! Did very well in the garden.
Radish Seeds - Sparkler Radish
Virginia Winn
My experience with buying Alliance of Native Seed Keepers products is always high quality. I was notified of every delay and received my seeds in a timely manner even with the transition to the new shop. I highly recommend Alliance of Native Seed Keepers for organic and top-notch seeds and a wide selection of seed varieties.
Alliance of Native Seedkeepers
Virginia Winn
The Russian red kale seeds had a high germination rate and yielded a large harvest of beautiful kale!
