Description
Botanical Name: Capsicum annuum
Part of the Super Hot Chilli family. Very hot at about 900k SHU.
Also known as the Ghost Chilli or Ghost Pepper it is renowned for its slow burn. Heat kicks in from 30 seconds and lasts for up to 30 minutes. Slightly milder than red Bhut, with smokey undertones.
WARNING! These chillies are extremely hot and should be handled with care. Do not consume whole, ensure gloves are worn when handling either the seeds or fruits, avoid contact with eyes and sensitive areas and thoroughly wash hands after handling. Keep away from children and pets. These chillies should be avoided if you are pregnant, have asthma, heart condition, skin allergies or digestive sensitivities.
| How To Grow |
Sow 5mm (¼”) deep in seed trays or punnets using seed raising mix, or direct into final growing position. Consistent heat will improve germination rate and speed. Transplant when 7-10cm (3-4”) high, spacing 40cm (16”) apart. Do not let the plants dry out but avoid overwatering. Feed occasionally with liquid fertiliser. Ideal for pots. |
|---|---|
| When To Plant | Spring to Summer |
| Harvest | 11-13 weeks |
| Sow | Spring, Summer |
| Soil Type | well drained |
| Important Note | WARNING! These chillies are extremely hot and should be handled with care. Do not consume whole, ensure gloves are worn when handling either the seeds or fruits, avoid contact with eyes and sensitive areas and thoroughly wash hands after handling. Keep away from children and pets. These chillies should be avoided if you are pregnant, have asthma, heart condition, skin allergies or digestive sensitivities. |
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