Description
Product Name: Peach Ghost Pepper
Cultivar Name: Bhut Jolokia Peach, Peach Ghost Pepper
Species: Capsicum chinense
Common Names: Peach Ghost Pepper, Bhut Jolokia Peach, Peach Bhut
Type: Hybrid
Origin & Lineage
Geographic Origin:
The Peach Ghost Pepper is a color variant of the legendary Bhut Jolokia, originally cultivated in the northeastern states of India—Assam, Nagaland, and Manipur. This peach-hued strain emerged through selective breeding for color and flavor, and is now widely grown in the United States, South Africa, and parts of Europe.
Hybridizer History:
The Peach Ghost Pepper is a stabilized variant of Bhut Jolokia, with some strains—such as Jay’s Peach Ghost Scorpion—resulting from crosses with Trinidad Scorpion peppers. These hybrids were developed by growers like Jay Weaver in Pennsylvania, USA, who selected for peach coloration, wrinkled texture, and extreme heat.
Cultural Significance:
Ghost peppers were once the hottest chillies in the world, certified by Guinness World Records in 2007. The Peach variant adds visual appeal and a slightly fruitier flavor to the superhot category, making it a favorite among hot sauce artisans, collectors, and culinary thrill-seekers.
Lineage / Hybridizer History
Parentage:
Bhut Jolokia (Ghost Pepper) × Select peach-colored variants or Trinidad Scorpion crosses
Breeders selected for:
• Peach coloration with high pigment stability
• Wrinkled, pointed pods with stinger tails
• Fruity aroma and floral undertones
• Extreme heat with clean finish
• High productivity and ornamental appeal
Stabilization Status:
Stabilized hybrid. Open-pollinated strains available through specialty seed vendors. True to type across generations with minor phenotypic variation.
Heat Profile
Scoville Rating (SHU): 800,000–1,041,427 SHU
Perceived Heat: Superhot
Heat Characteristics:
The Peach Ghost Pepper delivers a slow-building burn that intensifies over several minutes. The heat is concentrated in the placenta and inner walls, with a lingering effect that can last up to 30 minutes. It is smoother than Carolina Reaper but more prolonged than habanero.
Flavor Profile
Tasting Notes:
Sweet, fruity, and floral with hints of peach skin, citrus zest, and smoky resin. The flavor is more delicate than red Bhut Jolokia, with a clean finish that complements fruit-based sauces and tropical pairings.
Aftertaste / Finish:
Lingering floral heat with a dry, aromatic finish and subtle bitterness
Ideal Pairings:
• Mango and peach-based hot sauces
• Fermented chilli mashes
• Fruit salsas and chutneys
• Infused vinegars and oils
• Spicy jams and jellies
• Ghost pepper chocolate truffles and desserts
Fruit Characteristics
Shape:
Teardrop-shaped pods with pointed tips and occasional stinger tails
Size:
5–7 cm long, 2–3 cm wide
Color Stages:
• Immature: Pale green
• Ripe: Soft peach to orange-peach
• Overripe: May deepen to coral or light orange
Wall Thickness:
Medium-thin
Texture & Skin:
Wrinkled, bumpy surface with glossy finish. Flesh is firm and aromatic.
Plant Details
Growth Habit:
Bushy and upright
Plant Height & Width:
Height: 90–120 cm
Width: 60–90 cm
Foliage:
Dark green, broad leaves with dense canopy
Flower Color:
White
Days to Maturity:
100–120 days from transplant
Yield:
Moderate to high — typically 40–80 pods per plant under optimal conditions
Peach Ghost Pepper plants are vigorous and ornamental, ideal for edible landscaping and container gardening. Their peach-colored pods contrast beautifully against dark foliage.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–30 days (Germinating Chilli Seeds)
Optimal Germination Temp: 28–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.5
• Well-draining sandy loam enriched with compost (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation
Watering:
Deep watering with intervals to prevent root rot. Mulch to retain moisture and regulate temperature.
Fertilization:
Start with balanced NPK (5-10-10) during flowering. Supplement with calcium to prevent blossom-end rot.
Pruning:
Pinch early growth to encourage branching. Remove damaged leaves to improve airflow.
Storage Tips:
Store seeds in airtight containers at 4–8°C. Avoid humidity and direct light.
Notable Compounds
Capsaicinoid Content:
Very high — primarily capsaicin and nordihydrocapsaicin
Volatile Flavor Compounds:
Linalool, limonene, and esters contribute to fruity and floral aroma
Pigments:
Peach coloration driven by carotenoids including beta-carotene and capsanthin
Nutritional Value:
Rich in vitamin C, vitamin A, and antioxidants. Contains trace minerals and dietary fiber.
Culinary & Cultural Use
Traditional Uses:
Used in Indian and fusion cuisine for sauces, pickles, and spice blends. Popular in artisanal hot sauces and gourmet desserts.
Raw vs Cooked Flavor:
Raw: Fruity, floral, and intensely hot
Cooked: Enhanced sweetness with mellowed heat and smoky depth
Regional Dishes:
• Peach Ghost Pepper hot sauce with mango and vinegar
• Ghost pepper chutneys and pickled blends
• Spicy peach salsa for grilled meats
• Ghost-infused chocolate ganache
• Ghost pepper ice cream and sorbet
Storage / Drying / Preserving Tips:
• Ideal for drying and powdering
• Can be frozen whole or sliced
• Suitable for fermentation and mash production
• Preserves well in vinegar or oil infusions
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