Bhut Jolokia, also known as the "Ghost Pepper", is a high-end "super-hot" pepper belonging to the Capsicum Chinese species and is primarily grown in Northeastern India, specifically in the regions of Assam, Manipur, and Nagaland. Bhut Jolokia is a unique interspecific hybrid of Capsicum Chinese, which has complex genetic introgression with Capsicum frutescens.
For the global food processing industry, the defence industry, and the pharmaceutical industry, Bhut Jolokia is a high-density pepper with capsaicinoids and a unique pungency that surpasses 1,000,000 Scoville heat units (SHU). Bhut Jolokia is a pepper variety with geographical significance and is strictly regulated to ensure that only those pods grown in their original region have the authentic chemical potency and aroma for the best use in the industry.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
The uniqueness of the Bhut Jolokia variety can be explained from the biological aspects, the chemical kinetics, and the usage. The regular variety of chillies has the
capsaicin present in the placenta. The uniqueness of the Bhut Jolokia variety from a scientific standpoint is the fact that
the capsaicin is present throughout the fruit in the vesicles..
Offers over 1,000,000 SHU, thus making it a very efficient raw material for the extraction of pure capsaicin for pharmaceutical and defence industry purposes.
Capsaicin vesicles are present throughout the fruit, not just the placenta, thus ensuring the maximum pungency extract per pod.
The irregular surface of the chillies is a natural indicator of the unique genetic profile of the variety and also facilitates the drying process.
The fruit is exceptionally rich in capsaicinoids, which have analgesic, anti-inflammatory, and antioxidant properties.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum Chinese (with Capsicum frutescens introgression). |
| Fruit Morphology | Subconical to conical pods, ranging in length from 5.95 cm to 8.54 cm, and in width from 2.5 cm to 2.95 cm. |
| Surface Texture | Thin pericarp with a rough, dented, and uneven surface texture. |
| Internal Anatomy | Capsaicin formation occurs in the presence of capsaicin vesicles in the placenta as well as the inner fruit walls. |
| Colour Transition | Changes from green to bright red. Varieties of this product are found in shades of orange, yellow, and chocolate brown. |
| Stem Attachment | Available in three varieties: With Stem, Stemless, and Stem Cut. |
* Thin skin helps in quick evaporation of moisture during drying, and it also increases the yield of capsicum oleoresin.
The product is thoroughly tested for each export lot using High-Performance Liquid Chromatography (HPLC) to ensure the product meets the specifications for extreme heat and chemicals.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 8,55,000 – 10,42, 000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | 5.36% - 6.5% (Dry Weight) | HPLC-FLD |
| ASTA Colour Value | 20 – 280 ASTA | ASTA 20.1 |
| Ash | Max 8.0% | Dry ashing |
| Moisture | Max 10%-13% (Export Grade) | AOAC |
| Vitamin C (Ascorbic Acid) | 240 mg / 100g | UV-Vis Spectrometry |
Low moisture levels are strictly maintained to ensure microbiological stability and prevent the proliferation of storage-borne fungi.
| Parameter | Limit |
|---|---|
| Total Plate Count | < 100,000 cfu/g |
| Yeast & Mold | < 1 × 103 cfu/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
| Aflatoxins | As per EU / USFDA limits |
The export quality Bhut Jolokia chilies have to conform to the stringent international regulatory standards in respect to the levels of pesticide and heavy residues in order to conform to the standards laid down by the Spices Board.
| Parameter | Standard |
|---|---|
| Pesticide Residues | EU MRL / Codex / US FDA compliant |
| Heavy Metals | < 2.5 ppm |
| Sudan Dyes | Not Detected / Nil |
| Extraneous Matter | ≤ 1% |
| Aflatoxins | As per EU / US FDA limits |
The processing of the spice involves high precision technology to
preserve the
special "Wrinkle" appearance and chemical potency of the variety.
The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.
The chemical flexibility of S-273 makes it an essential component of the global food and pharmaceutical industries.
This variety ensures consistent SHU value delivery, which helps to calibrate the heat level in food preparations.
EXPORT DESTINATIONS
ANNUAL SUPPLY CAPACITY
Storage conditions will also help in preserving the pungency and preventing loss of quality.
Preferably below 15°C
Keep away from heat sources. Refrigerated or cool-room storage preferred for long-term quality retention.
Controlled dry conditions
Humidity above 65% accelerates mould growth and capsaicinoid degradation. Use desiccant packs in humid climates.
UV-protected environment
Avoid direct sunlight exposure. Prolonged UV exposure degrades ASTA colour value and pungency levels.
Oxygen barrier packaging
Use moisture-proof, oxygen barrier packaging to prevent capsaicinoid degradation due to oxygen and moisture ingress.
When stored under recommended conditions (below 25°C, below 65% RH, sealed moisture-proof packaging).
All packaging options meet food-grade compliance standards and are designed to preserve product integrity during long-haul international transit.
Yes, the product is 100% pure Bhut Jolokia dry red chillies, not mixed with any other varieties of chillies. The chillies are carefully selected to preserve the natural pungency, taste, and aroma of the chillies.
High-quality dry red chillies of the variety of Bhut Jolokia have a deep red to dark red colour along with a wrinkled surface. The premium quality export-quality dry red chillies have a deep red colour, which indicates the maturity of the chillies.
Yes, we supply A grade export quality dry red chillies of the variety of Bhut Jolokia. The dry red chillies are clean, properly dried, and have a strong pungency.
Yes, Bhut Jolokia dry red chilli is suitable for the preparation of spice powder. Due to the very high heat level and the aromatic nature of the chilli, it is generally ground into chilli powder and used for the preparation of extra-spicy spice mixes.
The crop season for Bhut Jolokia chilli generally ranges from November to February, depending on the region. Most suppliers offer products from the recent crop season to ensure the maximum freshness and pungency of the product.
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