Bih Jolokia Yellow Chili Seeds
Information: Before newer, hotter cultivars began to challenge each other almost every year for the record of being the hottest chili, the bhut jolokia (bih jolokia) was at the top of the list for a relatively long time (2007–2011). The plant originally comes from the Assam region in India and is a naturally-developed hybrid of the two species Capsicum chinense and Capsicum frutescens. In India, the plant’s country of origin, this cultivar can have a spicy heat measuring up to 1 million Scoville Heat Units.
The yellow bih or bhut jolokia is another strain of the red jolokia pepper. The elongated bhut jolokia chili peppers ripen from green to a bright yellow colour, they have a rough, uneven surface and an extremely fruity flavour. When growing, they require a lot of warmth, whilst at the same time the peppers have a very long maturation period, meaning that around 160 days can pass by between planting the seeds and harvesting the fruits. You should always use disposable gloves when handling these chillies.
Care: Optimum germinating temperature is between 25°C and 30°C. This particular cultivar may germinate very slowly, sometimes it may need up to 36 days (on average 10-21 days); it is therefore recommended to use a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised permeable soil and should not be left in standing water. They should be placed in a sunny, sheltered place with at least 6 hours of sunlight per day, if not more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
As of spring 2015, we also offer a wide range of pre-grown chili plants, including the Bih Jolokia Yellow Chili: Buy chili plants.
|Scoville||Average 1,001,304 SHU|
|Optimum germinating temperature||25 - 30 °C|
|Seeding||Dec – Apr|
|Flowers||White (Jun – Aug)|
|Growth habit||Approx. 90cm tall|
|Maturation||From green to yellow|
|Fruit’s appearance||Elongated, pointed shape, rough surface, approx. 3 x 6cm|
|Maturation period||100 – 120 days|
How to use
Very well-suited for drying out. Instructions for drying (wear gloves at all times!): Wash the peppers thoroughly in running water and then remove the stalks. Cut the peppers lengthways and place them on a baking tray lined with baking paper. Dry in the oven at 80-90°C for approx. 3 hours. Keep the oven door slightly open during drying. The peppers are dried when they easily crumble between your fingers. Wear gloves as you crush them into fine flakes and then transfer them into an airtight spice jar for storage. For storage over a longer period of time, it is recommended to shrink-wrap them in an airtight container and store in a cool, dry place.