Bhut Jolokia (Ghost Pepper)

Bhut Jolokia, commonly known as the ghost pepper, is a very hot landrace chilli from Northeast India. In Assamese, “bhut jolokia” translates to “ghost chilli,” referring to the slow-building heat that lingers. Pods are typically 5.5–8.5 cm long, wrinkled, thin-skinned, and taper to a point. They ripen from green to red, though orange and other colour variants exist.

The pepper has been cultivated for generations in Assam, Nagaland, and Manipur by local farming communities. It is used in regional curries, chutneys, pickles, and traditional dishes. It has also been used in small quantities for preservation and deterrent purposes.

In 2007, Guinness World Records recognised Bhut Jolokia as the hottest chilli pepper in the world, based on laboratory testing that recorded an average heat level of 1041427 Scoville Heat Units. It held this title until later cultivars surpassed it.

Botanically, it is classified as Capsicum chinense. Genetic studies have suggested minor introgression from Capsicum frutescens, indicating historical natural hybridisation within the region. Despite this, it remains categorised as Capsicum chinense in formal references.

Outside India, the variety gained international attention in the early 2000s after laboratory testing and media coverage brought it to Western markets. Prior to that, it remained largely confined to local agriculture in Northeast India.