Jati Jolokia – rare super-hot chilli from India
What makes Jati Jolokia special
Jati Jolokia is an extremely hot chilli from the same family as the famous Bhut Jolokia (Ghost Pepper). It is known for its fiery red colour and impressive strength, a variety that truly lives up to its reputation.
Background and name
The name ”Jolokia” is a shared name for several varieties from north-eastern India, where these super-hot pods have been grown for generations. ”Jati” may refer to a local subcategory, which makes this variety a rarity even among Jolokia enthusiasts.
Appearance and growth habit
Plants can reach up to 120 cm and produce plenty of elongated, wrinkled pods of about 5–7 cm. The pods ripen from green to a vivid red and often have a slightly twisted shape.
How hot is Jati Jolokia?
About 900,000 – 1,100,000 SHU
Flavour and uses
The heat is immediate and intense. Beneath it lies a deep, almost smoky aroma with earthy notes. Jati Jolokia is ideal if you make really hot sauces or want to dry and grind a super-hot powder.
Ways to use Jati Jolokia
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Use with extreme caution in hot sauces
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Dried and powdered as a base for chilli rubs
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Also works in fermented sauces
Growing Jati Jolokia
Jati Jolokia belongs to Capsicum chinense. Sow your chilli seeds between January and March. The plants need a long season and do best in a greenhouse, where they get plenty of light and warmth throughout the summer.
Price is for 6 chilli seeds
Sow in moist seed compost and keep warm, about 25–30 °C for the best germination. The compost should be moist but not wet. A propagator is handy for keeping the humidity up. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20 °C and move them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For the best results, soak the seeds in Growhelper for 12–24 hours before sowing.
