Piment fantôme

Capsicum chinense

Plant Description

A fiery chili plant recognized for its wrinkled skin and extreme heat. Ghost Peppers (also known as Bhut Jolokia) grow best in tropical climates with hot days and warm nights. Plants reach 2–3 feet in height and are heavy producers when grown in ideal conditions. The fruits mature from green to red and can reach over 1,000,000 Scoville Heat Units (SHU).

Quick Facts

  • Sunlight: Full Sun
  • Days to Sprout: 10–21 days
  • Days to Harvest: 100–120 days
  • Plant Spacing: 18–24 inches
  • Seeds per Hole: 2–3; thin to strongest seedling
  • Plant Type: Tender Annual (Perennial in warm zones)
  • Planting Depth: ¼ inch

Best Planting Locations

  • Garden Beds: Choose a sunny, sheltered location with rich, well-draining soil.
  • Raised Beds: Ideal for heat retention and consistent moisture control.
  • Containers: Use 3–5 gallon pots with excellent drainage and position in full sun.

Getting Started

  1. Start Indoors: Begin seeds 8–10 weeks before last frost. Use a heat mat to maintain 80–90°F soil temp.
  2. Transplant Carefully: Harden off plants for a week before transplanting outdoors after soil warms to 70°F+.
  3. Soil Needs: Rich in organic matter, slightly acidic (pH 6.0–6.5), and consistently moist but not soggy.

Companion / Enemy Plants

Good Companions: Basil, carrots, onions, spinach, marigolds.

Avoid Planting Near: Fennel and beans—can interfere with growth or attract pests.

Attractants / Repellents

Attracts: Bees and pollinators when flowers bloom.

Repels: Strong capsaicin content helps deter many mammals and insect pests from feeding.

When to Plant

  • Start Indoors: 8–10 weeks before your region’s last frost date.
  • Transplant Outdoors: After all danger of frost has passed and nighttime temps stay above 60°F.

Maintenance

  • Watering: Keep soil evenly moist—do not allow to dry out completely during flowering or fruiting.
  • Fertilizing: Feed with a balanced or low-nitrogen fertilizer every 2–3 weeks.
  • Pruning: Pinch early buds to encourage bushier growth. Support branches if fruits become heavy.

Harvest

  • Harvest when peppers turn vibrant red and feel firm to the touch.
  • Wear gloves during harvest to avoid skin contact with oils—these peppers are extremely hot.
  • Clip with scissors or pruners to avoid breaking branches.

Uses

  • Hot Sauces: A few fruits go a long way in adding searing heat to sauces and marinades.
  • Drying: Dehydrate for powdered chili spice or pepper flakes.
  • Caution: Use gloves and avoid touching eyes or skin when handling fresh or dried peppers.

How to Store

  • Short Term: Store fresh in the refrigerator for up to a week.
  • Long Term: Freeze whole, or dry and grind into flakes or powder for extended use.