Greendoor - Brown Bhutlah – Chili Seeds

• Extreme impact: The heat of the Brown Bhutlah often hits immediately and without warning – a real experience for fans of extreme heat.
• Fascinating appearance: The chocolate-brown colour and extremely wrinkled surface send an immediate warning: Caution, danger!
• Powerful aroma: Alongside the heat, it offers a deep, smoky-floral aroma typical of brown 7-Pot varieties.

Plant characteristics

The Brown Bhutlah is a vigorous plant that produces a very high yield under ideal conditions:

• Growth habit: It typically grows broad and spreading and is very robust. The branches are sturdy enough to support the heavy fruits.
• Height: Often reaches 80 to 100 cm in a container, and even more in the open ground or a greenhouse with good care.
• Leaves: Large, deep-green leaves with the slight waviness typical of C. chinense.
• Special feature: Like many super-hot chillies, it requires a long growing season and plenty of consistent warmth for germination and fruit ripening.

The fruit

The pods of the Brown Bhutlah look as dangerous as they taste:

• Shape: Large, solid and extremely wrinkled or furrowed. Many fruits develop a small point (spike) at the tip, similar to Scorpion chillies.
• Colour progression: The fruits ripen from a rich green to a deep, glossy chocolate brown.
• Texture: The inner walls are often coated with oil droplets (capsaicin) – a sign of the extreme concentration of heat.

Flavour & Heat Level

The Brown Bhutlah is often perceived as “harsher” than the Carolina Reaper, as its heat is very aggressive.

• Heat level: 1,500,000 to 2,000,000+ SHU. On a scale of 1 to 10, it rates at a 10+++.
• Aroma: Deep, almost earthy and smoky with a hidden floral sweetness. Unlike red varieties, it lacks the tangy acidity; instead, it has a “heavier” flavour.

Usage

Due to its extreme heat, extreme caution is advised when measuring out:

• Extreme Hot Sauces: The perfect base for sauces designed to deliver both colour and maximum heat.
• Chilli powder: When dried and ground, it produces a dark, highly aromatic powder for ‘extreme cuisine’.
• Chilli oil: A tiny piece of the fruit is enough to elevate an entire bottle of oil to an extreme level of heat.

Technical details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10+ (Extremely hot)
• Germination time: 14 to 28 days at 25–28 °C
• Harvest: Late summer to autumn (approx. 100–120 days after flowering)
• Location: Full sun, warm and nutrient-rich.

Safety warning

Warning: This is one of the hottest chillies in the world. Always wear gloves and safety goggles when handling. Keep out of reach of children