Dry Red Chilli variety · Traditional cultivar
Bhut Jolokia (Ghost Pepper)
Also known as Naga Jolokia, Naga King Chilli, Tezpur Chilli, Umorok (Manipur)
Assam, Nagaland, Manipur; also grown in Arunachal Pradesh · Farmer-maintained landrace; Defence Research Laboratory (DRL), Assam; ICAR institutes document its traits · 2007 Guinness World Record verification
Superhot pepper verified at 1,041,427 SHU by HPLC, with reported range 855,000–1,041,427 SHU. Named 'ghost' pepper for its subtle fruity undertones that linger before intense heat hits. Held Guinness World Record from 2007 to 2011, and remains iconic in global spice culture. Used for chutneys, pickles, hot sauces, and traditional Northeast cooking.
Key facts
| Type | Traditional cultivar |
|---|---|
| Origin | Assam, Nagaland, Manipur; also grown in Arunachal Pradesh |
| Breeder / source | Farmer-maintained landrace; Defence Research Laboratory (DRL), Assam; ICAR institutes document its traits |
| Year released | 2007 Guinness World Record verification |
| Parentage | Possible hybrid origin (C. annuum × C. frutescens or C. chinense) based on morphology; folk tradition predates modern records |
| Yield | Reported yields around 2–3 t/ha fresh, 0.5–1 t/ha dry; no large-scale commercial data |
| Tolerance | Adapted to humid, cool-to-warm NE climates; tolerant to regional humidity and leaf curl virus field stress |
| Distinctive features | Fruits small, wrinkled, turning from green to deep red/blackish-red; pods 2–3 cm long. High capsaicinoid content; slow-building heat profile. |
| Grown in | Assam, Nagaland, Manipur; also Arunachal Pradesh; GI registered 2008 |
| Also known as | Naga Jolokia, Naga King Chilli, Tezpur Chilli, Umorok (Manipur) |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Bhut Jolokia (Ghost Pepper) in detail
Bhut Jolokia is a regional superhot pepper from Northeast India that held the Guinness World Record for heat from 2007 to 2011 and remains central to Northeast Indian cooking and global spice culture.
Origin & story
Bhut Jolokia has long been grown and consumed in Assam, Nagaland, Manipur, and Arunachal Pradesh as a farmer-maintained landrace. The Defence Research Laboratory in Tezpur, Assam analysed its capsaicinoid content by HPLC in the mid-2000s, and Guinness World Records certified it as the world's hottest chilli in 2007 (verified at 1,041,427 SHU), a title it held until 2011 when other superhots overtook it. ICAR and regional agricultural institutes have since documented its traits and cultivation practices.
How it grows
Bhut Jolokia is grown in the humid subtropical climate of Northeast India, broadly preferring warm temperatures around 20-30°C and high humidity (about 70%). It takes roughly 100 days to flower and another 100 days to harvest. Many small-scale farmers in Assam districts such as Tezpur, Nagaon, and Karbi Anglong grow it on a traditional, low-input basis. Leaf curl disease is a significant constraint in Assam, and heavy monsoon rainfall and pest pressure further challenge outdoor production.
Quality & character
Fruits are small, wrinkled, and taper to a point, maturing from green to deep red or blackish-red; reported sizes vary, with ripe pods commonly cited at roughly 6-8.5 cm long and 2.5-3 cm wide. Capsaicinoid content has been verified in the range of 855,000 to 1,041,427 SHU by HPLC analysis. The heat profile is slow-building, with subtle fruity undertones that linger before intense pungency hits, which is part of why the pepper is called "ghost".
Why it matters to buyers
Northeast processors and exporters value Bhut Jolokia for hot sauces, dried chilli powder, and specialty condiments destined for Western and Asian markets. Chutneys and pickles remain traditional staples in Assam and Nagaland, where the pepper is crushed with garlic, salt, and mustard oil or fermented for months. Its reputation as the former world's hottest chilli and a cultural icon of Northeast India supports premium positioning, though leaf curl disease and inconsistent supply remain trade challenges.
About dry red chilli
India grows chillies across a spectrum of heat levels, colours, and purposes—from the mild, deep-red Byadgi prized for oleoresin and paprika, to the searingly hot Bhut Jolokia of Assam's Northeast. Between these extremes sit dozens of released varieties from ICAR institutes (IIHR Bengaluru, IARI Delhi) and state universities, plus landraces and regional…
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