I was told they were ‘extremely hard’ to grow especially in the Midwest (this was a challenge for me) so I wanted to try for myself.  They are not hard to grow but are very delicate in the beginning so you leave them indoors until they are at least 8 inches tall with a good root system and then only put them outside if the temps are above 60.  I discovered they LOVE Hot temps and seem to thrive in it. I also discovered they need more ‘time’ & ‘patience’ to develop than their cousins with  LOTS of full sun throughout the entire day – so I placed them on the bank by the lake!  I also watered mostly with the Lake water…. Occasionally I would use the tap water when mixing Miracle Grow.  I have a very healthy plant with lots of Ghost Peppers.  The birds don’t even peck at these things like the other vegetables I grow in the garden.  The Chipmunks & squirrels stay away from them also.  A few garden variety bugs have tried to eat the leaves of this demon plant but….to their demise!  Now I sit looking at these beauties but not brave enough to try them.  Was thinking of using in a Fresh Salsa BUT one would have to make a couple gallons for just a half of the pepper and even then I bet the kick would be something else?  Do you have any suggestions or recipes?
Again ~ I read to use extreme caution when handling these super hot peppers ~ GLOVES – MASK OVER MOUTH & NOSE – GOGGLES.  I’d use long sleeves also in case a juicy one were to squirt a bit.  Better to have a hole in my garment than a painful burn on my skin.

Thank You for your time,

Diane

Answer:

Hi Diane,

Great looks Bhuts! You are correct. The Bhuts are very fragile when young, but when they get going, they kick butt!!  They love the sun and love a loamy soil with lots of water. So, my advice to you is to dry your peppers, grind them up and use the flakes/powder very sparingly at first until you get the feel for an appropriate amount. Use can also use the flakes/powder as a rub for fish and meat which works very, very well. Fresh is also good, but I have ruined several meals/salsa/guacamole by putting too much in and I couldn’t even eat it. And my guests wouldn’t even get close to it.

Nice job!!

Jamie

Follow-up from Diane:

That sounds wonderful!  Thanks for your advice…  Mine are just starting to turn red….but very healthy.  At any rate, when you say dry my peppers out…how?  Do you let them air dry or do you place them in the oven?  This is all very new to me.  I will wear gloves when I wash the grinder…

Thank You,

Diane

Jamie’s Response:

Aloha Diane,

You can dry the peppers in the sun for a full day or you can use a dehydrator. If you buy one, get one that doesn’t go over about 120 degrees. I have found that drying them slower is better. Never soak your peppers before drying, simply rinse off (hopefully you are growing organically) and set on a towel to absorb the water from rinsing. Always wear gloves and a respirator (unless you like sneezing–BTW they are great, deep, sneezes). Pick your peppers in the early AM or in the late PM, and at the peak of the red color–the more red the hotter.

Have fun and be careful!

Aloha,
Jamie

Hey Jamie. Its Mike I’m Wash.DC. I love my plant looks like I may get more than 100 peppers off my plant. Your seeds R top shelf!!!!

Mike

Answer:

Aloha Mike,

Cool! Glad that you are satisfied. Your plant looks great! How hot are the peppers? You can save the seeds from your peppers but make sure that you wait until the peppers are very red before you pick them. This will make sure that the seeds are mature and will reproduce.

Cheers,
Jamie

Rob

Detroit, Michigan

Aloha Jamie…

Thought you should know that my seeds are growing well! Small bush-like plants… not a whole lot of sun in our parts lately, so that has been bad, but what do you expect from southern Oregon.

I’m having a little problem with something chewing little tiny holes in the leaves, but have coated the plants first with a garlic, cayenne, jalapeno, dish soap, veg-oil & water solution for a few hours , then washed off and then dusted them with some Diatomaceous earth for about 12 hours, then washed that off. There doesn’t seem to be new chews, but I will obviously keep a close eye on them. I have them in a hot house so snails and slugs can’t get to them, but there are such pests as aphids / earwings / sowbugs and assorted chewing and sucking pests about.  I will keep the organic pesticide going as needed, if you got any better thoughts or ideas please let me know.

I have a question: Do you know how I can get some fresh bhut jolokia peppers to make into fire salsa? or, can I just order from you some dried ones and rehydrate them and put them into salsa?

There are a few of us who want to cry for mercy and I’m aching for some real pain!!!!!!!!!!!!!!!!!!  By-the-way, how do you use your peppers in your personal life?  You do eat them in foods and salsas…don’t you?   I love habaneros and usually don’t ever eat them raw and off the plant anymore… did that, been there, and it was interesting, but now I take a handful of them and grind them up in a blender and mix them into a hamburger paddy and cook it  …. Wow!  What a nice treat that is, but mostly I  just make a salsa from them for my serious pepper eating friends.

Anyway… how often do you place them [jolokias] in your diet and how?
~BRyan

Answer:

Hey Bryan,

Jamie

Happy New Year once again, truly looking forward to what 2010 has to bring.  For now that’s some great feedback!  Whether you’re a Culinary Chef, a customer or a Bhut Jolokia enthusiast, we love hearing from you so keep it coming!

“As a chef, currently Sous Chef for the only three time “James Beard Award” winner in history, I strive to use the best quality ingredients I can find. With the Waimea Bay Chili Pepper Company you can be assured you are getting the absolute best quality product. Let me assure you, you have never eaten anything as hot as what Jamie has!! NO where can you find the REAL thing, but here. You will find some dried, smoked, mass produced product out of India, if that is what you want, Crap. Don’t waste you’re time. Weather it’s the seeds, so you can grow your own, or (if you are lucky enough) some of the flake he has, YOU ARE GETTING THE REALLY SCARY STUFF!! (Seriously, I ate a half of one, and contemplated ripping my tongue, lips and throat out!!!) I have made a good friend in my dealings with this company. And if he wasn’t as good of a guy he could sell these things for twice what he is and I would still pay. I wasted close to $1,000 dollars and almost two years of searching for a source for REAL Jolokia and now I’ve found it.”

~Justin Bailey - Senior Soups Chef, Morgan’s In the Desert
La Quinta Resort & PGA West
The Waldorf Astoria Collection

“Man I can not tell you how much I am diggin these peppers.  I have incorporated the peppers into my salsa rojo and tomatillo salsa.  WHAT a unexpected BANG it adds to the food.  I use the “bhut dust” in my dry rubs for my smoked pork, chicken, ribs and brisket.  Really adds that subtle heat that is expected in good Texas BBQ.  I have used all types of hot peppers but nothing compares to the volcanic heat these give to food as will as a very unique flavor.

Thanks again for these INSANELY VOLCANIC HOT PEPPERS!!”

Patrick Gerac
Executive Chef
Houston Marriott at the Texas Medical Center

I frequently get tonnes of questions about gardening, how to, tips and solutions to common gardening problems.  I always welcome these questions and interacting with each of you because I actually love hearing about your gardening experiences and results.  The fact that I’ve been gardening organically and eating directly from my garden for quite some time, the experience has given me a lot to share about and I want to promote healthy living, organic planting and just being well.  Here are a few of the great testimonials from people who have planted my organic ghost pepper seeds, and questions answered.

–

Q: We are trying to find out the Scoville heat units for Hungarian hot wax peppers, wondering if you could send me info or direct me to a web site about this pepper  and is ny a good growing climate for these plants?

A: Hi Tammy,

The Hungarian hot pepper is a hybrid so I do not grow it.  I do however know know a little about it.  It has a sweet and a hot flavor which many people like.  It can be pickled, canned, steamed, fried, eaten raw, added to sauces, salsa, etc.  It rates between 5,000 and 15,000 Scoville heat units depending on the seed and growing conditions.

Your area should be able to grow this pepper with no problem.  Just make sure that you have a good organic loamy soil and feed your pepper plants on a regular basis when they start to flower.

You can “google” it and find retail availability.

Cheers,

Jamie

Q: Hi Jamie,

I am entering a hot sauce contest in Austin, Texas at the end of August.  Do you have any “Bhut Jolokia” pepper you can sell to me?

Thanks,

Dave

A: Aloha Dave,

Whoa, I am entering that contest as well and since I think my peppers are the biggest, baddest, hottest peppers in the world I would be adding a little competition to the mix.  Oh, what the heck.  My first crops are just now setting fruit and I will have plenty to send you in August. Get back to me just before the contest so the peppers I send you are fresh and HOTTTTT  !!!!!

Jamie

Testimonials

Hello Jamie;
I just wanted to let you know that as of now out of the 10 seeds (started on May 24th indoors) 6 have already sprouted 3 have nice healthy first leaves, the others are just starting.  I am so excited!!!

Thanks,
Russell

Hi Jamie,

Thank you so much for your advise on starting my Bhut Jolokia seeds.  All 10 sprouted and are now 3″ tall!  I will have them into my garden by the end of June and will put the protective covers on them as you suggest.

Cecilia

Aloha Jamie,

Thanks very much for sending my seeds out the same day I ordered them.  They are just not starting to show their “hook” and I am so excited!  I can’t wait until they are ready to harvest.  I make a hot sauce that is fantastic but these will heat it up quite a bit.  I have been using habanero peppers and cannot wait to taste my”Ghost” peppers!

Ed

Hello Jamie,

Just wanted to thanks for your advice.  I will take longer this time with the acclimation process.  We just had some very hot weather and it caught me off guard.

Robert. L.