Hot Pepper Seeds,
Bhut Jolokia or Red Ghost

Bhut Jolokia peppers need 100-120 days from transplant to ripe red fruit, and the seed itself is slow, taking 21-28 days to sprout, so start seeds indoors in bright light 8-12 weeks before the last frost and plan on roughly five to six months from sowing to the first ripe pepper. Transplant seedlings outside only after all danger of frost has passed, and nighttime temperatures are consistently above 65 F. If you're not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds about 1/4 inch deep. When seedlings are 6–8 inches tall, harden them off by gradually exposing them to outdoor conditions. Transplant them 14-18 inches apart in well-prepared soil, spacing rows about 24–36 inches apart. The plants can reach heights of 4 feet, so staking or caging may be necessary for support.

Water deeply once or twice a week, adjusting for rainfall to keep the soil evenly moist but not waterlogged. Mulch to retain moisture and stabilize soil temperature. Fertilize with a balanced fertilizer during initial growth and switch to a high-potassium and high-phosphorus fertilizer when flowering begins. Avoid excessive nitrogen, which can promote leaf growth over fruit production.

• Peppers are mainly self-pollinating, but bees occasionally work pepper flowers as well.
• To be absolutely sure that you will not have any crossing, different varieties should be isolated by at least 500 feet.
• To save seed, allow the fruit to mature fully; then simply remove seeds.
• It is a good idea to wear gloves when working with very hot peppers, and to consider wearing a mask when working with a large quantity of dried seeds.
• Let seeds dry for a week before storing them in a jar.
• Pepper seeds will remain viable for up to 5 years.