Bhut Jolokia Black

Bhut Jolokia Black refers to a dark‑fruited variation or cross associated with the classic Bhut Jolokia (ghost pepper), one of the most famous superhot peppers. The original Bhut Jolokia is a Capsicum chinense‑type pepper from northeastern India (Assam, Nagaland, Manipur) that was certified as the world’s hottest chilli in the Guinness World Records in 2007, breaking the one million Scoville barrier and holding superhot status until later surpassed by other varieties.

Online seed listings describe Black Bhut Jolokia as having very strong heat and slender pods that ripen to a dark brown or nearly black colour, with a flavour profile often described as rich and sweet compared to standard red ghost peppers. Some descriptions note that plants labelled as Black Bhut Jolokia are crosses with peppers like Pimenta de Neyde, leading to variation in fruit appearance and less phenotypic consistency from plant to plant.

Growers report that fully ripe fruits may be dark purple‑black and sometimes develop streaks of red or even shift colours late in the season, and that flavour and pod shape can vary widely between plants. These inconsistencies reflect the fact that Black Bhut Jolokia is not yet a stable, formally recognised cultivar, but rather a selected variant or hybrid that hobbyists and small breeders work with.

Descriptions also mention that the plants can be tall and somewhat fragile, often requiring support (staking) under cultivation. The base ghost pepper (Bhut Jolokia) itself is known for its exceptional heat and wrinkled pod surface, and genetic studies suggest it carries genetic material from both Capsicum chinense and Capsicum frutescens, which may contribute to its characteristics.

Because Black Bhut Jolokia is a specific dark‑fruited variation/cross rather than a well‑documented standard cultivar, there’s some variation and inconsistency reported online about exact fruit colour progression and plant traits. Some peppers sold under this name may behave differently depending on the seed source and how the cross was maintained.