Just Berry Plants

Logo 1

Chocolate Ghost Pepper

The Chocolate Ghost Pepper, or Chocolate Bhut Jolokia, is a dark brown variety of the Bhut Jolokia, originating from India’s northeastern regions of Assam, Nagaland, and Manipur. Once considered the hottest pepper in the world, it ranges from 800,000 to 1,000,000 SHU, making it extremely spicy.

Despite its heat, it features a fruity, slightly sweet, and earthy flavour with hints of chocolate and smokiness, making it popular in sauces and salsas. This super-hot pepper thrives in warm climates, ideally between 24°C and 35°C.

Scroll Down for Growing Information:

Category:

Position

Full sunlight is essential for healthy growth. Aim for at least 6-8 hours of direct sunlight daily.

While Chocolate Ghost peppers tolerate some humidity, they grow best in moderate humidity levels. Excessive humidity can increase the risk of fungal diseases, so ensure good air circulation around the plants.

These plants can grow tall (up to 1-1.5m), so they need adequate space for airflow and growth.

Soil

Before planting Chocolate Ghost Peppers,  enrich the soil with compost or well-rotted manure to improve fertility. For exceptional growth, add half a bag of our Volcanic Rock Dust (R25 per bag) and a bag of Superfrass (R20 per bag)  into your soil before planting.

The soil must drain well to prevent root rot.

Watering

Water the plants regularly to keep the soil evenly moist, but avoid over-watering as this can lead to root rot. Water at the base of the plant to keep the foliage dry and reduce the risk of fungal diseases.

Mulch

Use from 2 to 5 centimetres of pine bark mulch to protect the roots from UV damage and drying out. It retains moisture and maintains an optimal pH. Do not let the mulch touch the plant stem, as it may cause infection or rot.

Re-apply every 3-4 months.

Pruning

Pruning is not essential, but removing dead leaves and trimming back excessive growth can help the plant focus its energy on producing fruit. Some gardeners prefer to prune off the first set of flowers to help the plant grow stronger.

The plants can grow tall (up to 1.5m or more), so it is recommended to use stakes or tomato cages to support the plant as it grows.

Fertilising

Use a balanced fertiliser (such as 10-10-10) during planting and again every 4-6 weeks throughout the growing season to encourage healthy growth. Once the plants start producing fruit, switch to a fertilizer with more phosphorus and potassium to boost fruit production.

Too much nitrogen can lead to excessive foliage growth with little fruit production.

Apply 1 teaspoon every 4-5 months of our slow-release all-plant fertiliser. The roots will absorb what they need.

Pests & Diseases

Chocolate Ghost Peppers are susceptible to pests like aphids, whiteflies, and spider mites

Like other hot peppers, they can be vulnerable to fungal infections such as powdery mildew and blight. Ensure proper spacing for airflow, avoid overhead watering, and remove any infected parts of the plant to prevent disease.

Treat promptly or preferably use preventative measures by spraying with agricultural Neem Oil or Effective Microorganisms (EM Control)

Harvesting

Chocolate Ghost Peppers are ready to harvest when they have fully ripened to a dark brown (chocolate) colour.

Use sharp scissors or pruning shears to cut the peppers off the plant.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop