The Yellow Naga Jolokia peppers are a little less heat than the red ones, some what shorter in length and the skin is not as bumpy.But they will still light you up when eating them. No matter color they are, its still one of the world's hottest pepper with a record braking heat level of over 1 Million Scoville units. More than double the heat of the old recored holder, the Red Savina Habanero. If you like it HOT, this one is for you. Fruits are 1.5 to3 inches long by 1 to 1.25 inches wide. Ripens from light green to bright yellow. Use fresh or dried whenever you want EXTREME HEAT! Late season fruiting, C. chinense.
The Jolokia peppers are called either bhut jolokia (meaning “pepper of Bhutan origin”) or naga jolokia (“pepper of Nagaland origin”), reflecting conflicting regional beliefs as to its origin. In other parts of the subcontinent, the pepper is known as naga morich (predominantly in Bangladesh), saga jolokia, or Tezpur chili. This typically orange or red pepper is characterized by a rough and bumpy, pocked skin.
These seeds are somewhat difficult to get started. They can take as much as 30 days to germinate. If they are kept to wet or allowed to dry out it will destroy the embryo of the seed killing it. They also need a very long growing season to produce ripe fruit, 180+ days. For northern climates it is required to start indoors mid January to late February. These plants spread and have brittle branches with prolific fruiting, reaching a height of 5 feet. Plant them in rows 6-8 feet apart. Then you will be able to work the rows without damaging the plants. Spacing between plants should be 18-20 inches so they can support each other. Harvest when fully ripe, bright red and shinny. Late season fruiting.
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