Take everything intense about the Ghost Pepper and add a smoky, earthy depth. The Chocolate Ghost Pepper is a dark brown variant of the classic Bhut Jolokia with a flavor profile that's more complex than the original. Sweet and fruity up front, then smoky and tangy, then the delayed burn hits and doesn't let go for 30 minutes.
The pods are wrinkled, gnarled, and ripen to a deep chocolate brown. If you've made hot sauce with regular ghost peppers and want to level up the flavor, this is your next grow.
Heat Level: 800,000 to 1,000,000+ SHU / Extreme
Flavor Profile: Sweet, fruity, smoky with a tangy finish
Days to Maturity: 95 to 150 days from transplant
Difficulty: Moderate to Advanced
Seeds per Pack: 10+
Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
Growing tip: The heat is deceptive. It doesn't hit immediately. Give it 30 to 60 seconds before you decide to eat more.
Add to cart and grow something legendary this season.
The Chocolate Ghost is a Capsicum chinense extreme pepper estimated at 800,000 to 1,000,000 SHU. Flavor profile: 800,000 to 1,000,000+ SHU / Extreme Flavor Profile: Sweet, fruity, smoky with a tangy finish Days to Maturity: 95 to 150 days from transplant Difficulty: Moderate to Advanced Seeds per Pack: 10+ Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
The Chocolate Ghost is estimated at 800,000 to 1,000,000 SHU, placing it in the extreme range.
Start seeds indoors 8 to 10 weeks before your last frost date. Maintain soil temperature at 78 to 85 degrees Fahrenheit for germination, which can take 14 to 35 days. Expect 95 to 150 days from transplant to harvest. Difficulty: Moderate.
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