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White Ghost Pepper, Bhut Jolokia Pepper, Bhut Jolokia, Indian Favorite,  Pepper Seeds - [ Shop Canadian Seeds Online ]  - Pepper
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  • White Ghost Pepper, Bhut Jolokia Pepper, Bhut Jolokia, Indian Favorite,  Pepper Seeds - [ Shop Canadian Seeds Online ]  - Pepper
  • White Ghost Pepper, Bhut Jolokia Pepper, Bhut Jolokia, Indian Favorite,  Pepper Seeds - [ Shop Canadian Seeds Online ]  - Pepper
  • White Ghost Pepper, Bhut Jolokia Pepper, Bhut Jolokia, Indian Favorite,  Pepper Seeds - [ Shop Canadian Seeds Online ]  - Pepper

White Ghost Pepper, Bhut Jolokia Pepper, Bhut Jolokia, Indian Favorite, Pepper Seeds

Reference: BT4-V-WGP

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White Bhut Jolokia is a cool color and very unique. This pepper, like all Bhut jolokia, has heat that builds and builds in your mouth. The White Bhut jolokia is also known as White Ghost Pepper and it is very popular for making a white hot sauce.

Bright white color with smooth skin. Fruit is 2-1/2” long and 1” wide and matures from light green to white. The flavor is sweeter and more citrus-like than the red variety. Plant grows to 3’ tall and are extremely productive. 

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Capsicum chinense  (120 days) Open Pollinated

Heat Level: Intense  Scoville: 1,000,000

Type Peppers
Family Nightshade Family
Temperature Soil 65-80F
Temperature Daytime 70-90F
Temperature Evening 60+F
Lighting Full Sun, 6-8 Hours/Day
Water Heavy, 6 Gallons/Day
Maturity Moderate, 65-85 Days Harvest
PH Neutral 5.5-7.0
Zones 4A-11B
Plant Placement 6 Plants, 3  Row

The many varieties of sweet and hot peppers thrive on full sun and warm weather. Cold temperatures can weaken pepper plants and they may never fully recover, so don’t rush to plant in the spring. Be certain to use the black side of the mulch covers to speed soil warming and early growth, but be careful, as they can also overheat the plants in certain climates. Peppers can be temperamental if temperatures are too hot or too cool. Nighttime temperatures below 60°F or above 75°F can reduce fruit set. Peppers need a steady supply of water for their best performance, so be sure to check water levels each day. Like tomatoes, you may find blossom end rot on your peppers, which can be easily corrected. Peppers are prone to sun scald, so moving them to partial shade can help if temperatures become too hot. Sweet peppers can be cut up and eaten raw, roasted and marinated, sauteed; or used in stews, soups, and stir fry. Hot peppers can be pickled, added to stew, used in stir fry, and are excellent when dried and ground to be used as a seasoning to give nearly any dish a little kick.

COMMON PESTS: Aphids, Flea Beetles

SUSCEPTIBLE TO: Mosaic Virus, Blossom End Rot, Sun Scald

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest chiles when they are red and glowing.

BT4-V-WGP

Specific References