Bhut Jolokia Chocolate
The Bhut Jolokia Chocolate, also known as the Chocolate Ghost Pepper, is a unique and potent chili pepper, originating from Northeastern India. As a rare natural variant of the more common red Bhut Jolokia, it falls under the Capsicum chinense species and shares many characteristics with its fiery counterpart.
This pepper is distinguished by its sweeter and more delicious flavor profile compared to the red Bhut Jolokia, yet retains the signature intense heat that the Bhut Jolokia line is known for. The Bhut Jolokia Chocolate is especially celebrated in the spicy food community for its blend of sweetness and smokiness, making it a sought-after variety among chili enthusiasts.
In terms of heat, the Chocolate Ghost Pepper ranges a great deal, as is typical for superhots. Growing conditions dictate the final heat. Typically the chilis will clock in at around 1 million Scoville Heat Units, classifying it as an ultra-hot pepper. Its spiciness is accompanied by a deceivingly slow burn, characteristic of ghost peppers, providing a lingering and intense heat experience.
Growing superhot peppers like the Bhut Jolokia Chocolate can be a rewarding yet challenging endeavor. These peppers typically require a longer growing season and more warmth than milder varieties. Start by germinating the seeds indoors, ideally using a heat mat or placing them on a warm surface like the top of a refrigerator to maintain a consistent temperature between 80-90°F (27-32°C). Ensure ample light for seedlings – a grow light can be beneficial in areas with less natural sunlight. When transplanting outdoors, choose a location with full sun exposure and well-drained soil. Superhots also benefit from regular watering and feeding, but be cautious not to overwater. Mulching can help retain soil moisture and regulate temperature. Since superhot peppers take longer to mature, patience is key. Protecting the plants from extreme temperatures and pests will also be crucial to achieve a successful harvest.