1kg /2.2lb Chocolate Bhutlah Pepper.Powder
Good for Stew, Chili, Soup, Salsa and more High-quality guarantee, 100% satisfactions guarantee an AMAZING flavor.
Chocolate Bhutlah Chili Pepper
The Carolina Reaper Pepper is the current titleholder of “Hottest Pepper in the World” listed in the Guinness Book of World Records. However, many are talking about the Chocolate Bhutlah chili pepper and thinking it might be the new king of hot peppers sometime in the near, or not so distant, future. This title is nowhere official as of yet, but Pepperheads everywhere are saying it’s the hottest pepper they have tried. As far as Scoville Heat Units, it ranks up around 2,000,000. However, with newer peppers, the ranking can fluctuate until the breed is stabilized. The Chocolate Bhutlah peppers skin has a blistered appearance with a floral flavor, followed by major heat that is intense and burns everywhere all at once. After the heat starts, there really isn’t much taste left.
History of the Chocolate Bhutlah
A mistake is attributed to the origins of the Chocolate Bhutlah. Chad Soleski accidentally cross-pollinated a Red Bhutlah, a Bhut Jolokia (also known as the ghost pepper) and the Trinidad Douglah (which is also known as the 7-pot douglah or 7 pod brown.). After the seeds were cross-pollinated, Chad gave what was supposed to be seeded for the Red Bhutlah to a friend who planted and grew them. Once the plant produced peppers, he realized it was chocolate-colored pods being produced by his plant. A large specimen of this new pepper was then sent to Ted Barrus, who reviewed them on his website. It may possibly be the new hottest pepper in the world, but we’ll have to wait for the final results to know for sure.
How to use the Chocolate Bhutlah Chili Pepper
The most popular use of this new pepper is for mash and sauce. However, it is also available in dried and flaked forms to use as an ingredient. This makes it easier to manage how much hotness and flavor you want to add to soups, stews and other dishes at a time. Flakes can be sprinkled on anything from pizza to salad to add heat. Chocolate Bhutlah pepper powder can be used in casseroles and added to rubs and marinades.
Cultivating the Chocolate Bhutlah Chili
The Chocolate Bhutlah chili pepper is a newer breed and so it takes some time for this subspecies to stabilize and be consistent. But, if you can land some seeds, go ahead and plant them. Pepper seeds germinate when soil is kept between 75 and 85 degrees at a consistent temperature. You can germinate seeds in several different ways. Some use moist paper towels in baggies. Others plant the seeds in shallow dirt and keep it warm. The most important part is keeping the seeds in the desired temperature range.
You’ll need soil in a cup or seedling tray with proper drainage. The seeds should be buried at about a quarter-inch deep. Start the seeds early. You’ll want to give them 8 to 12 weeks before you plan to plant them outside. This gives you time to plan and get them outdoors after the danger of frost is over. This will also time for harvest before the cooler temps come in during the fall months.
Peppers need lots of light. The second they sprout up through the dirt, they need to be exposed to grow lights or sunlight. For most, even fluorescent lighting works well for providing light. You’ll need a fixture that is situated near the top of the plants. The first 4 to 5 weeks they need light at least ten-twelve hours a day with a resting period of darkness in between. Then they can be switched over to a 16/8 light cycle. While the plants are indoors, pinch off buds before they start flowering. The plant needs energy to grow until it gets outside and in the right environment to bud, flower and produce.
Don’t overwater and make sure the plants have plenty of drainages to keep them from rotting or “Damping-off disease”, a fungal disease that is contagious. Poor drainage leads to root rot. When the danger of frost is past, harden the plants by slowly getting them used to the outdoor environment. Then plant them outside where they will get plenty of sunlight.
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