Ghost Bhut Jolokia Pepper - Quebec Seeds | Les Semis de la Seigneurie

The legendary ghost chili pepper, former world record holder!

The Ghost chili pepper (Bhut Jolokia) is a legendary Indian variety producing bright red, 6-8 cm, wrinkled, and tapered fruits. Grown at Semis de la Seigneurie, this chili pepper reaches 800,000 to 1,041,000 Scoville Heat Units. A former Guinness World Record holder (2007), it offers intense heat with a gradual onset and a distinctive smoky, fruity flavor. A must-have for lovers of ultra-hot chili peppers!

Why choose the Ghost chili pepper from Semis de la Seigneurie?

✅ Seeds produced in Quebec – Suitable for zone 4b+, without chemical pesticides

✅ Extreme Heat – 800,000 to 1,041,000 Scoville Heat

✅ Unique flavor – Smoky and fruity notes

✅ Living legend – Former world record holder

✅ Generous production – Many fruits per plant

Culture in Quebec (zone 4b and above)

Start your seeds indoors 8-10 weeks before the last frost (mid-March). Germination is slow (14-21 days). Transplant after all risk of frost has passed (early June) into full sun. Space plants 45-60 cm apart. Plants will be 90-120 cm tall. Maturity takes 100-120 days. Harvest when bright red for maximum heat and flavor.

Producer's advice

💚 Early start essential – very long season

🌶️ Handle with gloves – very irritating

☀️ Maximum heat and sun required

👻 "Phantom" heat – gradual onset then intense

Culinary uses

Ghost Pepper is perfect for ultra-hot sauces, Indian chutneys, extreme curries, dried powder, fiery marinades, and infused oils. Use sparingly – its heat is intense and long-lasting. Excellent for authentic Indian and Asian cuisine!

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🌱 CULTURE

Indoor sowing:

• Start 8-10 weeks before the last frost (mid-March)
• Germination temperature: 25-30°C
• Germination: 14-21 days (can be unpredictable)
• Depth: 0.5 cm
• Recommended bottom heat
• Bright light needed

Transplantation:

• After the last frost (early June)
• Full sun (minimum 8 hours)
• Rich, well-drained soil, pH 6.0-7.0
• Spacing: 45-60 cm
• Enrich the soil with compost

Interview :

• Regular and constant watering
• Avoid water stress (reduces production)
• Fertilize every 2-3 weeks
• Staking is recommended for heavily laden plants
• Mulch to retain heat and moisture

Harvest :

• 100-120 days after transplantation
• Bright red fruit, wrinkled when fully ripe
• Handle with gloves.
• Production continues until the first frost.

Adaptation to the Quebec climate:

✅ Early start makes up for short season

✅ Sufficient Quebec summer heat

✅ Pot cultivation possible to extend the season

✅ Variety successfully tested in zone 4b

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🌟 MAIN FEATURES

• Common name: Ghost pepper, Bhut Jolokia, Naga Jolokia
• Botanical name: Capsicum chinense
• Type: Annual (perennial in tropical climates)
• Maturity: 100-120 days after transplantation
• Fruit size: 6-8 cm, wrinkled and tapered
• Color: Bright red when ripe
• Scoville Heat Unit (SHU): 800,000 - 1,041,000 SHU (extreme)
• Plant height: 90-120 cm
• Spacing: 45-60 cm
• Hardiness zone: Annual, zone 4b and above
• Seed origin: Produced in Quebec by Les Semis de la Seigneurie
• Free from chemical pesticides

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💡 USAGE SUGGESTIONS

In the kitchen:

• 🔥 Ultra-hot sauces – Use very sparingly
• 🍛 Indian Chutneys – Traditional Recipes
• 🌶️ Extreme Curries – Authentic Indian Cuisine
• 🫙 Dried powder – Powerful seasoning
• 🍖 Spicy marinades – For grilled meats
• 🫗 Infused oils – Just a few pieces are enough

Conservation :

• Refrigerator: 2-3 weeks
• Freeze: whole or in pieces
• Dry: in a dehydrator
• In powder form: long shelf life

⚠️ WARNING: Extremely hot chili pepper. Handle with gloves. Keep out of reach of children. Avoid contact with eyes and mucous membranes.