Ghost (Bhut Jolokia) Pepper Seed

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GHOST (BHUT JOLOKIA)

Capsicum chinense Jacq. 100 days. Ghost is rated at about 300 times hotter than a jalapeño. They’re becoming a culinary rage, where you might find them incorporated (in small amounts) in ketchup, burgers, jelly, and even hard candy. The wrinkled fruit reach 2 ½–3 inches long and ripen from orange to red. Start indoors earlier than other peppers as seed is slow to germinate.

Key Features:

Key Features:

Failed to sprout

Tried these 2 times in my hydroponic system. First attempt, no sprouts. Second attempt one seed sprouted, withered and died.

So sorry to hear that! They are slower to germinate than other peppers and Ghost pepper seeds can be tricky to germinate in a hydroponic system, often due to insufficient warmth. Are you able to add a heat mat under your hydroponic system until the seeds germ? We do germ test all of our seeds and to ensure we sell only top performing crops, we have established germination standards that are higher than prescribed by the Federal Seed Act. Our minimum germination standard for peppers is 70% and the most recent test for this variety passed at 91%. As always, our products are backed by our full guarantee. We want you, our customers, to be 100% satisfied with the seed, plants and supplies that you purchase from us. If anything you buy from Territorial proves to be unsatisfactory, we will either replace the item (if available) or refund the purchase price, whichever you prefer (for up to 1 year from purchase). You can also reach out to us for further troubleshooting! Contact our customer service (Monday-Friday 8AM-5PM Pacific Time) at either 800-626-0866 or info@territorialseed.com

More Information

Soil Temp for Germ	70–90°F
Seed Depth	¼"
Days to Emergence	8–25
Soil Temp for Transp	65°F
Plant Spacing	12–18"
Row Spacing	24–30"
Fertilizer Needs	High
Minimum Germination	70%
Seeds per Gram	≈ 140
Seed Life	2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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