Bhut Jolokia Chocolate

Pepper

Zone 5a Save Garden

Botanical illustration of Bhut Jolokia Chocolate

🌱 95d to harvest Bush

Sink your senses into Bhut Jolokia Chocolate’s velvety, smoky-sweet aroma and its richly colored pods that mature from glossy gre…

Crop Dates

Milestone	Date
Start Indoors	Mar 13th
Last Frost	May 8th
Transplant / Sow Outdoors	Jul 3rd
Harvest Begins	Oct 6th
Harvest Ends	Sep 30th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Recommended Companions

Prospera Italian Large Leaf Basil

Frequently Asked Questions

My Bhut Jolokia Chocolate pods are showing powdery gray spots—what disease is this and how do I fix it?

Powdery mildew often appears as a white/gray powder on the leaves and can quickly reduce fruit set on Bhut Jolokia Chocolate. Remove the most affected leaves, improve airflow by spacing plants, and water at the soil line (not the foliage). If the spots keep spreading, spray a labeled potassium bicarbonate or sulfur product in the evening, following the label for peppers and intervals.

How often should I water Bhut Jolokia Chocolate during the main growing phase to avoid issues?

During active growth and until harvest (around weeks 6–14 after transplant), keep soil evenly moist but not waterlogged—typically about 1–2 inches of water per week depending on heat and soil. Water deeply when the top 1 inch of soil feels dry, aiming for consistent moisture to support steady pod growth. In hot spells, check every 2–3 days; dry-down and re-wetting swings can lead to leaf drop and uneven pod development.

How can I tell when Bhut Jolokia Chocolate is ready to harvest (95 days)?

Harvest when pods are fully colored and glossy—Bhut Jolokia Chocolate shifts from green to a dark, chocolate-brown shade and should look uniform across the fruit. The pods also become slightly softer at the shoulders and the plant’s older leaves may yellow as it finishes. Pick by cutting the stem (not pulling) when you reach the mature color for the best flavor and heat.

Sink your senses into Bhut Jolokia Chocolate’s velvety, smoky-sweet aroma and its richly colored pods that mature from glossy green to a deep chocolate-brown. The fruit is slender and boldly wrinkled, with a firm, crisp skin that releases an intense, lingering heat—ideal for gardeners who crave dramatic flavor in small-batch culinary creations, from fiery sauces to bold pickling and roasting. Grow this superhot for its striking, ornamental presence and its unforgettable punch when you want heat with character.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 10 days first.

Expert Note

For superhots like this one, prioritize warm soil and give 2–3 weeks of above-average warmth after frost before transplanting to avoid a slow start.