Ghost Pepper Plants (Bhut Jolokia)
The Ghost Pepper, known as Bhut Jolokia in its native India, was the first pepper to break the 1 million Scoville Heat Unit barrier and held the Guinness World Record as the hottest pepper from 2007 to 2011. Even with newer super hots now on the scene, the Ghost Pepper remains one of the most popular and sought-after hot peppers for home growers and hot sauce makers.
Native to the Assam region of northeastern India, the Bhut Jolokia is an interspecific hybrid of Capsicum chinense and Capsicum frutescens. The name "Bhut" means "ghost" in Assamese, supposedly because the heat sneaks up on you. The pods are elongated and wrinkled, with thin walls that make them excellent for drying and grinding into powder.
We carry multiple Ghost Pepper varieties at Cross Country Nurseries, each with its own unique color and flavor profile:
Growing Ghost Pepper Plants
| Heat Level | Super Hot (855,000 - 1,041,000 SHU) |
| Species | C. chinense x C. frutescens |
| Pod Type | Habanero Elongated |
| Season | Late (100-120 days to harvest) |
| Origin | Assam, India |
| Plant Height | 3-4 feet |
Ghost Peppers are among the slowest to mature of all pepper varieties, needing 100-120 days from transplant to ripe fruit. This makes buying live plants especially important — starting from seed requires 8-12 weeks of indoor growing before transplanting. Our live Ghost Pepper plants give you a significant head start.
Tips for success:
- Ghost Peppers love heat — wait until soil temperatures reach 65°F before transplanting
- Full sun is essential; at least 6-8 hours of direct sunlight per day
- Keep soil consistently moist but never waterlogged
- In cooler climates (zones 5-7), grow in containers so plants can be moved to warmer spots
- Patience is key — pods take 4-5 weeks to fully ripen once they appear
- Always wear gloves when handling Ghost Peppers
Best uses: hot sauce, chili powder, dehydrated flakes, infused oils, and any recipe where you want serious heat with a fruity, slightly smoky undertone.
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