Species: Capsicum chinense

Bhut Jolokia

Species Capsicum chinense
Origin India
Scoville Unities 500.000 - 1.000.000
Pungency Degree 8
Unripe Color Green
Ripe Color Red
Length 60 mm
Diameter 25 mm

General Info

Bhut Jolokia, the former most pungent chili in the world according to the Guinness Book, is native to India, more precisely from the state of Assam (also an important tee producer state) and also from some regions of Manipur and Nagaland. Chattering about its existence began in the year 2000 and was confirmed in 2005. In 2006, the renowned Chile Pepper Institute from the New Mexico State University began to perform tests to measure Bhut Jolokia´s Scoville classification. After almost one year of tests and using methods such as DNA Analysis and HLPC (High Performance Liquid Chromatography), Bhut Jolokia has reached a rate of 1.001.304 SHU. Such fact has given Bhut Jolokia the record of the most pungent Chili in the world until 2011. After that, the crown has been passed to the Trinidad Scorpion (about 1.5 Million SHU), Chocolate 7 pot (about 1.8 Million SHU) and the currently world leader Trinidad Moruga Scorpion with a astonishing rate of 2 Million SHU!

Chocolate Bhut Jolokia is a variety of the Bhut Jolokia chili. Actually, the state of Assam is already famous for producing “chocolate” varieties of many other famous chilis. Assam is also know to be the region where the most pungent chilis are grown, like Bhut Jolokia itself, Naga Jolokia, Borbih, Raja Chilli, Bih Jolokia, Naga Moresh any some others.


Bhut Jolokia chilis size can range from 27 to 32 millimeters (diameter) and between 68 to 75 millimeters in length. It’s plant can reach between 450 millimeters to 1,2 metros and it’s leaves, green and smooth, can range from 48x105 millimeters to 72x135 millimeters, width and length respectively.

The amount of seed on each chili is very small, which seems to be a common pattern to elongated fruits belonging to the Capsicum chinense species. The seeds germinate between 10 to 15 days and chilis normally ripe after 115 days or more.

Gastronomy Tips and Info

Avoid handling Bhut Jolokia without protecting eyes and hands properly!

Normally, Bhut Jolokia’s seeds and pulp are removed before preparing any recipe, which is useful to reduce its pungency. These chilis are used either fresh or dried on salads, sauces and many other recipes. The dried chili can also be grounded and used on several ways.