Description
Product Name: Bhutlah SLP Red
Cultivar Name: Bhutlah SLP Red
Species: Capsicum chinense
Common Names: Bhutlah SLP Red, Red Bhutlah, Bhutlah Red OG
Type: Superhot Hybrid
Origin & Lineage
Geographic Origin:
Originally stabilized and distributed by Semillas La Palma (SLP) in the Canary Islands, Bhutlah SLP Red is a hybrid cultivar derived from two legendary superhot lines: Bhut Jolokia (India) and 7 Pot Douglah (Trinidad). The “Bhutlah” name was coined by Chad Soleski in Wisconsin, USA, and later adopted by global growers for various phenotypes. The SLP Red variant was selected for its extreme pungency, bumpy pod texture, and scarlet red coloration.
Cultural Significance:
Bhutlah SLP Red is part of a lineage of superhot peppers bred for maximum capsaicinoid concentration. It is favored by extreme heat enthusiasts, hot sauce producers, and collectors of rare cultivars. Though semi-stable, it remains one of the most visually and chemically aggressive red superhots available.
Lineage / Breeder History
Parentage:
Bhut Jolokia × 7 Pot Douglah
Hybridizer:
Chad Soleski (USA); stabilized and distributed by Semillas La Palma (Canary Islands)
Selected Traits:
• Wrinkled, bumpy pods with elongated Naga-like shape
• Deep red coloration at full maturity
• Aggressive heat with floral and smoky undertones
• High oil content and visible placental saturation
• Vigorous growth and high productivity
Stabilization Status:
Semi-stable. Phenotypic variation may occur in pod shape and surface texture. Isolation recommended for seed saving.
Heat Profile
Scoville Rating (SHU): 1,000,000–1,200,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Immediate and piercing burn that intensifies rapidly. Heat is concentrated in the placenta and inner walls, with high oil saturation. Comparable to Carolina Reaper and Chocolate Bhutlah in intensity. Not recommended for casual consumption.
Flavor Profile
Tasting Notes:
Floral, smoky, and slightly fruity with hints of red berry skin, charred citrus, and earthy resin. The flavor is bold and aromatic but often masked by overwhelming heat.
Aftertaste / Finish:
Lingering floral bitterness with a sharp, acrid finish
Ideal Pairings:
• Fermented superhot sauces
• Extreme chili pastes and extracts
• Smoky barbecue rubs
• Infused oils for micro-dosing
• High-heat pickles and relishes
Fruit Characteristics
Shape:
Elongated, bumpy pods with tapered ends; occasional contortion or folding
Size:
5–7 cm long, 2–3 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Orange blush
• Ripe: Deep scarlet red
Wall Thickness:
Medium-thin
Texture & Skin:
Highly wrinkled and blistered surface with glossy sheen. Dense placental tissue and high oil content.
Plant Details
Growth Habit:
Tall and bushy with lateral branching
Plant Height & Width:
Height: 160–180 cm
Width: 100–140 cm
Foliage:
Dark green, ovate leaves with dense canopy
Flower Color:
White with purple anthers (typical of chinense)
Days to Maturity:
120–150 days from transplant
Yield:
High — 2 to 2.5 kg of fresh fruit per plant per season
Bhutlah SLP Red plants are vigorous and require space, staking, and consistent feeding. Best suited to open beds, greenhouse tunnels, or large containers.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Full sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation
Watering:
Maintain consistent moisture. Avoid drought stress. Mulch recommended.
Fertilization:
High nitrogen during vegetative phase; switch to high potassium and calcium during fruiting
Support:
Staking required due to plant height and fruit weight
Pruning:
Remove lower leaves and suckers to improve airflow and light penetration
Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.
Notable Compounds
Capsaicinoid Content:
Extremely high — primarily capsaicin, dihydrocapsaicin, and nordihydrocapsaicin
Volatile Flavor Compounds:
Terpenes and esters contribute to floral and smoky aroma
Pigments:
Capsanthin (red), carotenoids
Nutritional Value:
High in vitamin C, antioxidants, and capsaicinoids
Culinary & Cultural Use
Traditional Uses:
Modern hybrid with no historical culinary lineage. Used primarily in extreme sauces, extracts, and chili challenges.
Raw vs Cooked Flavor:
Raw: Sharp, floral, and acrid
Cooked: Smoky and bitter with intensified heat
Regional Dishes:
• Trinidad-style pepper mash
• Bhutlah-infused vinegar
• Superhot chili oil for micro-dosing
• Carolina-style ghost pepper BBQ sauce
• Bhutlah powder for dry rubs
Storage / Drying / Preserving Tips:
• Pods dry well for powder and flakes
• Can be frozen whole or sliced
• Suitable for fermentation and oil infusions
• Handle with gloves and eye protection
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