How to Grow Naga Morich
The naga morich or bhut jolokia pepper is commonly referred to as the hottest chili pepper in the world. It is also called the ghost pepper. It is native to northwest India. The ripe peppers are bright orange and are 4 inches long and a little more than an inch wide. The skin of the bhut jolokia pepper is thin and dented. The inside seeds are the hottest part of the pepper and are light tan.
Fill seed trays with a good potting mix. Make a hole about 1/4 inch deep into the center of each tray.
Place one or two seeds into the hole and cover the hole with surrounding soil.
Water the seeds well. It's best to allow water to drip or run easily on top of the trays. A forceful amount of water can disturb the seeds and wash them away. Carefully water the seeds and allow the water to drain from the bottom.
Place the trays in a sunny location, such as a southern window, that will get at least six to eight hours of sunlight a day.
Water the seeds every two to three days or when the soil begins to feel dry to the touch. It can take two to four weeks for your plants to germinate.
Place the seedlings outside in the sun in the afternoon when the temperatures are above 80 degrees F. Leave the plants outside for three hours a day to acclimate them to the outdoors. This should be done for about a week.
Dig a hole 3 to 4 inches deep in your garden for your pepper plants. Plant your pepper plants 1 foot apart in the garden. Place your pepper plants down into the soil and fill the hole with native soil. Pack the soil around the plants.
Water your pepper plants with an inch of water after planting and water with an inch of water weekly if the plants do not receive any rain.
Apply 1 to 2 inches of mulch at the base of each plant to help hold in moisture and to prevent weeds.
Harvest the peppers when the skin is bright red to orange in color and slightly firm. They will store in the refrigerator for several days or they can be frozen. Freezing will cause the peppers to lose some of their strong flavor but they can be stored up to nine months in freezer bags.