Description
Product Name: Bih Jolokia x SRP
Cultivar Name: Bih Jolokia x Sugar Rush Peach
Species: Interspecific hybrid (Capsicum chinense × Capsicum baccatum)
Common Names: Bih Jolokia x SRP, Ghost Peach Hybrid
Type: Unstable Hybrid
Origin & Lineage
Geographic Origin:
The Bih Jolokia x SRP originated in the United States through independent breeding efforts. The cross was first stabilized and distributed by Justin White of White Hot Peppers, a respected grower known for developing and refining rare chili hybrids. It combines the intense heat of Bih Jolokia (a cousin of Bhut Jolokia from Northeast India) with the fruity sweetness and peach coloration of Sugar Rush Peach, a baccatum-type chili bred in Wales.
Cultural Significance:
Bih Jolokia x SRP is a collector-grade hybrid that merges two distinct chili lineages: the legendary superhot ghost pepper and the aromatic, high-yielding SRP. It is prized for its vivid orange pods, complex flavor, and unpredictable phenotypes, making it a favorite among breeders, sauce makers, and experimental growers.
Lineage / Breeder History
Parentage:
• Bih Jolokia (Capsicum chinense)
• Sugar Rush Peach (Capsicum baccatum)
Breeder:
Justin White, White Hot Peppers (USA)
Selected Traits:
• Bright orange pods with wrinkled texture
• Intense heat with fruity, peach-like aroma
• Unstable phenotype with variable pod shape and size
• High oil content and capsaicinoid concentration
• Suitable for sauces, pickling, and fermentation
Stabilization Status:
Unstable. Phenotypic variation expected across generations. Not recommended for commercial uniformity; ideal for collectors and breeders.
Heat Profile
Scoville Rating (SHU): Estimated 600,000–900,000 SHU
Perceived Heat: Extremely Hot
Heat Characteristics:
Sharp, immediate burn with a creeping back-throat intensity. Heat builds over 30–60 seconds and lingers for several minutes. Comparable to red Bhut Jolokia but with a slightly smoother onset due to SRP influence.
Flavor Profile
Tasting Notes:
Sweet and fruity with notes of peach skin, tropical citrus, and smoked apricot. The SRP lineage imparts a bright, aromatic sweetness that tempers the ghost pepper’s smoky bitterness.
Aftertaste / Finish:
Lingering heat with a dry, floral finish and faint bitterness in seeds
Ideal Pairings:
• Fermented hot sauces with fruit bases
• Pickled rings for charcuterie and sandwiches
• Ghost-style chili jams and chutneys
• Infused oils and vinegars
• Roasted pods for smoky marinades
Fruit Characteristics
Shape:
Variable — typically elongated and wrinkled, with some pods showing SRP-like tapering
Size:
2–6 cm long, 1.5–2.5 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Blushed peach
• Ripe: Bright orange
Wall Thickness:
Medium to thin
Texture & Skin:
Wrinkled, glossy skin with high oil content. Pods may exhibit cracking or blistering under stress.
Plant Details
Growth Habit:
Short and bushy with dense branching
Plant Height & Width:
Height: 60–90 cm
Width: 50–80 cm
Foliage:
Dark green, lanceolate leaves with moderate canopy density
Flower Color:
White with occasional purple streaks (due to baccatum influence)
Days to Maturity:
120–150 days from transplant
Yield:
High — typically 80–120 pods per plant under optimal conditions
Bih Jolokia x SRP Plants are vigorous and well-suited to container gardening, raised beds, and field cultivation. Their compact form and high pod count make them ideal for small-space growers and collectors.
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: 6.2–6.8
• Loamy, well-draining soil with organic matter (Easy DIY soil mixes)
• Benefits from calcium and magnesium supplementation
Watering:
Moderate. Allow topsoil to dry between waterings. Avoid waterlogging.
Fertilization:
Start with balanced NPK (3:1:5) during vegetative stage. Transition to potassium-rich feed during flowering and fruiting.
Support:
Staking optional; canopy remains compact
Pruning:
Pinch early growth to encourage branching. Remove lower leaves to improve airflow.
Storage Tips:
Store Bih Jolokia x SRP seeds in airtight containers at 4–8°C. Avoid humidity and light exposure.
Notable Compounds
Capsaicinoid Content:
High — primarily capsaicin and nordihydrocapsaicin
Volatile Flavor Compounds:
Esters, terpenes, and aldehydes contribute to fruity aroma
Pigments:
Carotenoids including capsanthin and beta-cryptoxanthin drive orange coloration
Nutritional Value:
Rich in vitamin C, antioxidants, and trace minerals
Culinary & Cultural Use
Traditional Uses:
Use Bih Jolokia x SRP in fusion sauces, experimental pickling, and artisan chili products. Not traditional to any one cuisine due to hybrid status.
Raw vs Cooked Flavor:
Raw: Bright, fruity, and pungent
Cooked: Smokier with intensified sweetness and mellowed bitterness
Regional Dishes:
• Peach ghost hot sauce with mango and vinegar
• Pickled pods for cheese boards and tapas
• SRP-style chili jam with ginger and garlic
• Ghost peach curry paste for Thai and Indian dishes
• Fermented chili mash for artisan condiments
Storage / Drying / Preserving Tips:
• Thin walls allow for air drying
• Ideal for lacto-fermentation and vinegar pickling
• Can be frozen whole or sliced
• Suitable for powder, flakes, and oil infusions
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