GHOST PEPPER Pepper Seeds (Aka Naga Viper Chili, Snake Pepper, Bhut Jolokia Hot Pepper)

Ghost Pepper Seeds 10
The Bhut Jolokia Pepper Seeds (Aka Naga Viper Chili, Snake Pepper, Naga Morich Hot Pepper) Seeds
PLEASE FULLY READ ALL WARNINGS

Scoville heat units (SHU): 1,000,000 – 1,500,000
Jalapeño reference point: 125 to 600 times hotter
Origin: India

100-120 days from transplant. Also known as Ghost Pepper, Naga Morich. Legendary variety, one of the world’s hottest peppers, with readings in excess of 1,000,000 Scoville units! Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 feet in favored locations. The thin-walled, wrinkled, pointed fruit reaches 2-3 inches in length, ripening mostly to red.

With a venomous bite even more intense than its cousin the ghost pepper, the Naga Morich (also known as the serpent chili and the Dorset Naga*) sits in rarefied air on the pepper scale. Calling it “fiery” would simply be an understatement as only a handful of chilies surpass it. Like with other super-hot peppers, don’t handle these chilies raw without taking safety precautions, and if you dare to eat it, be ready for the pain!

How hot is the Naga Morich?
Hailing from the same region of the world, the Naga Morich. But the Naga Morich beats it out is hotter than the ghost pepper. With a range from 1,000,000 to 1,500,000 Scoville heat units, only the hottest ghost peppers can compare to the mildest Naga Morich. Really the Naga Morich is more in line with the heat of the Infinity pepper (1,067,286 to 1,250,000 SHU) and the Trinidad Moruga Scorpion (1,200,000 to 2,000,000 SHU).
NAGA MORICH

SCOVILLES
SCIENTIFIC CLASSIFICATION
Capsicum Chinense

Also known as the snake or serpent chili, this pepper is native to North East India and the Sylhet region of Bangladesh. The Naga Morich is an extremely hot pepper, but has a flavor that is quite unique. Genetically, the serpent chili and the Dorset Naga is one of the hottest peppers on Earth and is not to be consumed at all DO NOT EAT THIS PEPPER. The Bhut Jolokia (Ghost Pepper), has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors so it's said but it is not advised to be eaten and we do not in any way condone the consumption and our product is not to be consumed as we need to cover ourselves legally to ensure anyone purchasing this pepper understands that we as a company are not selling this pepper to be consumed at all and in no way endorse or condone the consumption as it can cause DEATH and cause your respiratory system to shut down and cause blistering of your esophagus and blistering of the skin with touch alone, WE DO NOT ENDORSE OR CONDONE IN ANY WAY THE CONSUMPTION OF THIS PEPPER AT ALL PLEASE USE CAUTION AND GLOVES WHEN HANDLING IT AND DO NOT UNDER ANY CIRCUMSTANCES HANDLE WITHOUT GLOVES AND WASH HANDS THOROUGHLY EVEN AFTER WEARING GLOVES BEFORE TOUCHING ANY PART OF YOUR BODY AS THIS CAN CAUSE BLONDNESS AND BLISTERING OF YOUR SKIN FROM TOUCHING THE PEPPER! It's a wonderful hobby and great fun to see people's reactions online to the consumption of peppers and the joys of growing them as the owner and a pepperhead myself and grower of my own large collection and pepper garden I love peppers and to try new things and have fun but please please be advised the consumption of peppers like this is not safe and can cause death and serious injuries and it's not worth the risk and we would be beyond devastated to have anyone hurt by any product we sold so please please do not consume this pepper and if you insist on doing so you do so at your own risk and against our advisement and just be cautious and enjoy them safely. I hope to see you share pics on our social media of your plants and your experiences but please be cautious and have fun from one pepper head to another if you haven't grown these they are the best pepper on earth and by far the best pepper I've ever grown and the most fun. Have fun and be safe and PEPPER ON MY FRIENDS!

Traditionally the Bangladeshi people will impart the heat of the serpent chili into their culinary dishes by cutting open one of the immature, green chilies and rubbing it on to the foods they are preparing.

The thin walled wrinkled pods have a high degree of variability in shape although they are generally wedge shaped with three locules and average about 2 inches long by 1 inch wide. They ripen from a rich green through to yellow/orange and finally to a bright red approximately 120 days after transplanting. Plants are large and bushy.

It is used sparingly in Bengali cookery and is thought to originate from Northern Bangladesh.