Description

Product Name: Choc Caramel Jolokia

Cultivar Name: Choc Caramel Jolokia
Species: Capsicum chinense
Common Names: Choc Caramel Jolokia, Chocolate Caramel Ghost
Type: UnStable Hybrid

Origin & Lineage

Geographic Origin:
Unknown. The Choc Caramel Jolokia is a rare superhot cultivar with no verified breeder or geographic origin. It is believed to be a natural or intentional cross involving Bhut Jolokia (Ghost Pepper) and a brown-podded superhot such as 7 Pot Douglah, though the exact pollen donor remains undocumented.

Cultural Significance:
This cultivar is valued for its caramel-to-chocolate ripening phase, complex flavor, and slow-building heat. It is popular among sauce makers, powder producers, and collectors of rare superhots.

Lineage / Breeder History

Parentage:
Unverified hybrid; likely Bhut Jolokia × unknown brown superhot (possibly 7 Pot Douglah)

Hybridizer:
Unknown; propagated through community seed saving

Selected Traits:
• Caramel-to-chocolate ripening with deep red undertones
• Wrinkled, pendant pods with elongated shape
• Fruity, smoky flavor with floral and earthy notes
• Slow-building, long-lasting heat
• High pod count and ornamental canopy

Stabilization Status:
Semi-stable. Phenotypic variation in pod shape, color gradient, and canopy density may occur. Isolation recommended for seed saving.

Heat Profile

Scoville Rating (SHU): 850,000–1,300,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Delayed onset with 30–45 second build, followed by a lingering burn that can persist for 20–30 minutes. Comparable to Chocolate Bhut Jolokia, slightly milder than Bhutlah or Reaper-class cultivars.

Flavor Profile

Tasting Notes:
Sweet and smoky with notes of molasses, dried fruit, and charred cocoa husk. Initial bitterness fades into a rich, earthy finish.

Aftertaste / Finish:
Warm, lingering finish with subtle floral and citrus undertones

Ideal Pairings:
• Smoked meats and BBQ sauces
• Dark chocolate desserts with heat
• Caribbean jerk marinades
• Rustic stews and bean dishes
• Fermented sauces and infused oils

Fruit Characteristics

Shape:
Elongated, pendant pods with wrinkled surface

Size:
7–10 cm long, 2–3 cm wide

Color Stages:
• Immature: Pale green
• Mid-stage: Caramel brown
• Ripe: Deep chocolate with red undertones

Wall Thickness:
Medium

Texture & Skin:
Crinkled, semi-gloss skin with firm flesh. Ideal for drying, slicing, and fermenting.

Plant Details

Growth Habit:
Bushy and upright

Plant Height & Width:
Height: 80–120 cm
Width: 60–90 cm

Foliage:
Dark green, ovate leaves with moderate canopy density

Flower Color:
White

Days to Maturity:
90–120 days from transplant

Yield:
High — typically 100–150 pods per plant under optimal conditions

Choc Caramel Jolokia thrives in warm climates and benefits from staking due to pod weight. Suitable for raised beds, containers, and greenhouse cultivation.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 10–21 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam or coco-perlite mix (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding

Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.

Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Switch to phosphorus and potassium-rich feed during fruiting.

Support:
Staking recommended due to pod weight

Pruning:
Pinch early growth to encourage branching. Remove lower leaves to improve airflow.

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:
High — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Linalool, methyl anthranilate, and smoky esters

Pigments:
Anthocyanins and capsanthin contribute to caramel-to-chocolate hue

Nutritional Value:
High in vitamin C, potassium, and antioxidants

Culinary & Cultural Use

Traditional Uses:
Not tied to regional cuisine; valued for smoky heat and dessert-compatible flavor

Raw vs Cooked Flavor:
Raw: Bitter-sweet with floral aroma
Cooked: Smoky, earthy, and mellowed sweetness

Regional Dishes:
• Chocolate-infused hot sauces
• BBQ rubs and glazes
• Caribbean jerk chicken
• Mole-style sauces
• Spiced dark chocolate truffles

Storage / Drying / Preserving Tips:
• Ideal for drying into powder or flakes
• Can be fermented whole or sliced
• Pickles retain caramel hue and crisp texture
• Freezes well with minimal texture loss