Jay's Peach Ghost Scorpion

Family: Solanaceae Superhot Pepper

A slow-blooming heat with a peachy glow—Jay's Peach Ghost Scorpion ripens to soft apricot-peach tones that catch the light before the burn arrives.

The peppers are long and dramatically curved, with a crisp, lantern-like snap and a subtly fruity, floral edge that lingers as the intensity builds. Grow for bold fresh flavor bursts and for fiery sauces, salsas, and pickled accents where you want unmistakable ghost-pepper character.

Light: Full SunMaturity: 95 DaysHabit: Upright

Botanical illustration of Jay's Peach Ghost Scorpion

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	85
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

This is a Capsicum chinense built for that delayed, peachy-aroma entry—use it like a spice, not a bulk pepper, and let the sweetness and floral top note lead before the ghost burn takes over. Its crisp, curved flesh roasts and blends beautifully, giving sauces and salsas a fruity first hit with a stubborn, heat-on-heat finish.

Best Uses

wear-it-on-the-tongue fresh slicing in tiny amounts (chips, hot honeyed sandwiches, taco finishing)
seeded-and-blended hot sauce with a peachy top note—then strained for clean burn
fire-roasted salsa where it softens into smoky fruit and long heat
quick pickles/brine so the fruitiness stays bright while the burn lingers

Flavor Profile

subtly peachy-fruity glow floral, ghost-pepper bloom crisp lantern-like snap heat that climbs slow before fully hitting

Kitchen Pairings

lime smoked paprika honey garlic white vinegar dark chocolate

Frequently Asked Questions

What pest or disease issue commonly affects Capsicum chinense (Bhut Jolokia-type peppers) and how do I treat it?

Look out for blossom-end rot and fruit rot during hot, dry swings—these are often worsened by inconsistent watering and calcium uptake. Water evenly (especially once flowers set), keep mulch on the soil, and avoid letting the soil dry out between waterings; if fruits show black, sunken patches, remove affected fruit and correct moisture immediately. For recurring fungal issues like leaf spotting, improve airflow with wider spacing and remove infected leaves early to slow spread.

How often should I water Bhut Jolokia (Capsicum chinense) during the main growing phase?

During flowering and fruiting, keep the soil consistently moist but not soggy—aim for watering about every 2–4 days depending on heat, with roughly 1–2 inches of water per week total. Check with your finger: the top 1 inch should feel slightly moist, not dry or waterlogged. If it rains, reduce watering; if you have heat waves, increase frequency to prevent drought stress that can drop flowers and cause uneven fruit development.

How can I tell when Jay’s Peach Ghost Scorpion (Capsicum chinense) is ready to harvest?

Harvest when pods have fully changed color to their mature shade (typically peach/orange with a deeper red-peach tone) and the skin looks glossy and taut. The peppers should be firm to the touch, with the expected length for your plant, and they usually need about 95 days from transplanting to reach maturity. If you wait for full color, heat and flavor peak; still harvest any firm, fully mature-looking fruit even if the last ones lag behind.