Jay’s Ghost Scorpion Chocolate – a brutal hybrid for chilli lovers with nerves of steel
What makes Jay’s Ghost Scorpion Chocolate special
Jay’s Ghost Scorpion Chocolate is an incredibly hot hybrid that combines the best (and hottest!) of two legendary varieties: Bhut Jolokia (Ghost Pepper) and Trinidad Scorpion. This chocolate-coloured variant is not just strong – it is one of the most intense experiences you can have in the chilli world.
Background and name
The variety was developed by a grower named Jay in Pennsylvania, USA. The original version was red, but this natural chocolate variant appeared later and quickly became popular for its even stronger heat and its dark, dramatic look.
Appearance and growth habit
The plants are robust and grow about 100–120 cm tall with dense branching. The pods are 5–6 cm long, bumpy and often get a characteristic scorpion-like tail. They ripen from green to chocolate brown and have a slightly glossy skin.
Estimated Scoville heat
Approx. 1,000,000 – 1,300,000 SHU
Flavour and uses
Behind the brutal heat lies a deep, earthy and slightly smoky flavour that works best in dried form or as the base of really hot sauces. This is a chilli you use in small amounts – and with great respect.
This dark Ghost/Scorpion hybrid is out of stock at the moment, but for an in-stock Ghost Pepper with a deep, smokier flavour profile, Bhut Jolokia Chocolate is a natural alternative.
Ways to use Jay’s Ghost Scorpion Chocolate
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Use as a flavour base in extreme BBQ sauces
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Dry and make into a smoky, strong powder
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Perfect as a chilli oil for the brave
How to grow Jay’s Ghost Scorpion Chocolate
Jay’s Ghost Scorpion Chocolate belongs to Capsicum chinense. Sow your chilli seeds between January and March, as this species has a long development time. Needs plenty of light and warmth, so preferably grow in a greenhouse or with grow lights indoors early in the season.
The price is for 6 chilli seeds
Sow in moist seed compost 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.
