Bhutlah Red – an extremely hot chilli with intense flavour
What makes Bhutlah Red special?
Bhutlah Red is one of the world’s hottest chilli varieties, created by crossing Bhut Jolokia (Ghost Pepper) and 7 Pot Douglah. With a Scoville rating that often exceeds 1,500,000 SHU, this chilli is a must for anyone who loves extreme heat. Its intense flavour and rich aroma make it a favourite in hot sauces, powders and marinades. Bhutlah Red is known for its explosive heat and complex flavour profile, which makes it both intimidating and fascinating.
Background and name
Bhutlah Red is the result of careful crossing between two of the world’s most respected chilli varieties, Bhut Jolokia and 7 Pot Douglah. The name ‘Bhutlah’ is a blend of the two parent varieties, and it has quickly become a favourite among chilli growers and enthusiasts all over the world. This chilli has its origins in Caribbean and Indian chilli traditions, where strong heat is combined with rich flavours to create unique food experiences.
Appearance and growth habit
Bhutlah Red grows on sturdy plants that thrive in warm and humid climates. The pods are large and knobbly with a wrinkled surface, typical of super-hot chilli varieties. They start green and ripen to a deep red shade, which signals their full strength. The plants are productive and relatively easy to grow for the experienced grower looking for a challenge.
Flavour and uses
Bhutlah Red is not only extremely hot but also offers a full, complex flavour with earthy, fruity and slightly smoky notes. It is perfect in hot sauces where the intensity is balanced with other ingredients. When dried and ground the flavour becomes even deeper, which makes it ideal as a spice in soups, stews and rubs.
Ways to use Bhutlah Red
Here are some ways to use Bhutlah Red in the kitchen:
- Hot sauces: Use the pods as the base for strong, flavourful sauces that lift dishes such as tacos, grilled meat and stews.
- Dried and ground: Dry and grind the chilli into a fine powder to create an intense spice that can be used sparingly in cooking.
- Marinades and rubs: Combine Bhutlah Red with oil, vinegar and spices to create powerful marinades and spice blends for meat.
- Kitchen experiments: Add a small amount of this chilli to salsas or chutneys for a powerful heat balanced with sweetness and tang.
Bhutlah Red is a chilli that leaves no one unmoved – it is both beautiful and feared, with a heat that can turn any dish into an extraordinary flavour experience. Perfect for experienced chilli lovers who dare to test the limits.
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
