Bih Jolokia Chili topped the list for a relatively long time (2007-2011) as the hottest chili. Originally from the Assam region of India, the plant is a naturally evolved hybrid of the two species Capsicum chinense and Capsicum frutescens. Lots of different names are used online to describe the bhut jolokia pepper, including bih jolokia, naga jolokia, naga morich, rajan mircha, but essentially they all refer to the same species, it is simply called by a slightly different name in another region or is a regional variant of the same variety. It was grown and used in northeast India for many years before becoming famous.

In 2005, research by the Chile Pepper Institute resulted in a scoville of 1,001,304 SHU, making the bhut jolokia the very first chili pepper to exceed the magic million mark.

The elongated bhut jolokia chili peppers ripen from green to orange to bright red, they have a rough, bumpy surface and a fruity, aromatic flavor. When grown, they require a lot of heat, while peppers have a very long ripening period, meaning that there can be around 160 days between planting the seeds and harvesting the fruit.

Optimal germination temperature is between 25°C and 30°C. This particular variety can grow very slowly, sometimes needing up to 36 days (on average 10-21 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need healthy, well-fertilized, permeable soil and do not tolerate waterlogging. They should be planted in a sunny, sheltered spot with at least 6 hours of sunlight - preferably more. Since the plants have a particularly long ripening time, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature drops below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it down by 20 cm after harvesting and place it in a bright place where the temperature is at least 15°C.

Latin name:
Number of seeds:	10
Sun exposure:	Sun
Mature height (cm):	90