Description

Product Name: Ghostly Jalapeño X Peach

Cultivar Name: Ghostly Jalapeño X Peach
Species: Capsicum chinense × Capsicum annuum
Common Names: Ghostly Jalapeño X Peach, Peach Ghost Jalapeño, Bhut-Jalapeño Hybrid
Type: Hybrid

Origin & Lineage

Geographic Origin:
The original Ghostly Jalapeno was Developed in Ohio, USA, by grower Jack Skaggs in 2012. The cultivar is a deliberate cross between a Bhut Jolokia (Ghost Pepper) and a Jalapeño, bred for flavor complexity and moderated heat.

Cultural Significance:
Ghostly Jalapeño X Peach seems to be a spontaneous cross with an unknown Pollen Doner and is prized for its sweetness, floral aroma, and manageable heat. It is favored by artisan growers and sauce makers for its unique peach coloration, elongated pod shape, and balanced burn.

Lineage / Breeder History

Parentage:
• Bhut Jolokia (Capsicum chinense)
• Jalapeño (Capsicum annuum)

Hybridizer:
Apis

Selected Traits:
• Elongated pods with wrinkled texture
• Peach coloration at full maturity
• Thin walls with crunchy texture
• Fruity, floral flavor with apple undertones
• Heat level tempered by Jalapeño lineage

Stabilization Status:
Semi-stable. Expresses consistently in F4–F6 generations. Minor variation in pod shape and blush intensity may occur depending on growing conditions.

Heat Profile

Scoville Rating (SHU): 20,000–50,000 SHU
Perceived Heat: Medium to Hot
Heat Characteristics:
Begins with a light tingle on the tongue, building slowly to a habanero-level sting. The burn is smooth and delayed, peaking after 30–60 seconds and lingering on lips and throat. Heat is concentrated in the placenta and inner walls.

Flavor Profile

Tasting Notes:
• Upfront fruity sweetness with hints of apple and bean
• Vegetal undertones from Jalapeño parentage
• Floral and earthy finish from Bhut lineage
• Thin walls enhance crispness and aromatic release

Aftertaste / Finish:
Lingering warmth with a dry, floral tail

Ideal Pairings:
• Peach-based hot sauces and jams
• Pickled rings for charcuterie and grilled meats
• Fermented mash with ginger and citrus
• Infused oils and vinegars
• Dried flakes for seasoning blends

Fruit Characteristics

Shape:
Long, narrow pods with slight curvature and wrinkled skin

Size:
10–15 cm long; 1–1.5 cm wide

Color Stages:
• Immature: Pale green
• Mid-stage: Yellow-orange blush
• Ripe: Soft peach or light orange

Wall Thickness:
Thin

Texture & Skin:
Lightly wrinkled, glossy finish; crisp and crunchy when fresh

Plant Details

Growth Habit:
Bushy and upright

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

Foliage:
Bright green, ovate leaves with moderate canopy density

Flower Color:
White with purple anthers

Days to Maturity:
90–150 days from transplant

Yield:
High — typically 80–120 pods per plant under optimal conditions

Ghostly Jalapeño Peach plants are vigorous and well-suited to container gardening, raised beds, and ornamental borders. Their compact form and vibrant fruit make them ideal for edible landscaping and small-space cultivation.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 10–21 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.2–7.0
• 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-rich feed during fruiting.

Support:
Staking optional; canopy remains upright

Pruning:
Pinch growing tips 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:
Moderate — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Limonene, geraniol, and esters contribute to fruity aroma

Pigments:
Carotenoids (orange), capsanthin (red), flavonoids

Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber

Culinary & Cultural Use

Traditional Uses:
Modern cultivar with no historical culinary lineage. Popular in fruit-forward sauces, jams, and infused oils.

Raw vs Cooked Flavor:
Raw: Crisp, fruity, and aromatic
Cooked: Mellowed sweetness with intensified floral and earthy notes

Regional Dishes:
• Peach-Ghost hot sauce with garlic and lime
• Pickled peach jalapeño rings for antipasto
• Thai coconut curry with sliced pods
• Fermented mash with ginger and citrus
• Peach pepper jam for cheese boards and glazes

Storage / Drying / Preserving Tips:
• Thin walls dry well for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces