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[Capsicum chinense] Dried Jais Ghost Scorpion Red pepper, Ghost Pepper x Trinidad Scorpion superhot cross.
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Dried Jais Ghost Scorpion Red Pepper is the dried version of the red variant of a superhot cross belonging to the species Capsicum chinense, born from combining a Ghost Pepper (Bhut Jolokia) with a Trinidad Scorpion. It develops extreme heat, with values over 1,100,000 Scoville Heat Units, paired with a complex, fruity aromatic profile.
The plant is medium-large and productive, with intense green leaves. The fruits have thin walls, ideal for quick and effective drying, ripening from green to a bright, intense red.
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination is slow, often 3-4 weeks.
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, rich well-drained soil, regular watering and supportive fertilization throughout the season.
The capsaicin content is extremely high: always handle with disposable gloves, avoiding any contact with eyes and mucous membranes. During drying, keep the product away from direct drafts and excessive heat sources.
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation.
Capsaicin, responsible for the heat, has thermogenic properties and boosts metabolism. Dried Jais Ghost Scorpion Red pepper, with a complex, intensely fruity flavor, is used as powder, sauces, stews and soups, always in minimal doses.