Bhut Jolokia, White

Description

The pale form of the famous ghost pepper — not an Indian landrace but a Western grower selection out of the red bhut, and still uncommon. The pods emerge green and ripen to a creamy ivory white, drifting toward pale yellow if you leave them past their prime, with the same wrinkled, undulating skin as the original.

The aroma is pure bhut jolokia: fruity, floral, faintly smoky, with the slow-building burn the ghost is known for — it arrives late and then keeps climbing. This is a superhot in every practical sense; treat it with the same respect as the red. Pods run a little smaller than the red type.

The plant is a broad, generous bush that sets an extraordinary number of pods for something this hot, and it needs a long warm season — well over 100 days from transplant — so start early. Powder, fermented mash, hot sauce, or minced and frozen in small portions to use through the winter.

Very limited supply.

Categories: Fatalii’s Favorites , C. chinense , Super hot