Greendoor - Jay’s Peach Ghost Scorpion – Chili Seeds

• Extreme hybrid power: Combines the long-lasting heat of the Ghost Pepper with the immediate intensity of the Scorpion.
• Unique appearance: The combination of the typical wrinkled ‘Ghost’ skin and the colour of a ripe apricot is unrivalled in the chilli garden.
• Dangerous beauty: It looks almost like a sweet, but is one of the hottest chillies in the world.

Plant characteristics

The JPGS is a vigorous, fast-growing variety that requires plenty of space:

• Growth habit: Grows very spreading, bushy and robust. The plant forms a sturdy framework of dark branches.
• Height: Easily reaches 90 to 120 cm. Due to the heavy fruit and lush growth, a support is recommended.
• Leaves: Large, deep green and slightly wavy leaves, typical of extremely hot Chinense varieties.
• Cultivation: Requires plenty of warmth and a long growing season to reach its full potential. A greenhouse is ideal, though a sheltered south-facing balcony is also possible.

The Fruit

Each pod is a small, fearsome work of art:

• Shape: Elongated and heavily wrinkled (Bhut heritage), often with a hint of a spine or a deformed tip (Scorpion heritage). The fruits grow to 5 to 8 cm in length.
• Colour progression: The fruits ripen from a light green to a beautiful, matt peach tone or light pink-orange.
• Texture: The skin is extremely thin, oily and often dotted with tiny capsaicin droplets on the inside.

Flavour & Heat Level

The Jay’s Peach Ghost Scorpion is not for the faint-hearted.

• Heat Level: 10+++ (Extremely hot). On the Scoville scale, it is estimated to be over 1,000,000 SHU.
• Aroma: Surprisingly fruity and floral. It has a distinctly sweet note, which is, however, almost immediately overwhelmed by a massive, burning heat sensation. Unlike red superhots, it often tastes slightly ‘lighter’ and less tart.

Usage

Due to its extreme heat, it should only be used with the utmost caution:

• Superhot sauces: The perfect base for extremely hot, light-coloured sauces with peach, mango or pineapple.
• Chilli powder: When dried, it produces a beautiful, peach-coloured powder with an aroma that instantly dominates any dish.
• Extracts: Ideal for making homemade chilli oils (gloves are absolutely essential when handling!).

Technical details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10+++ (Extremely hot)
• Sowing: January to March (takes a very long time to germinate and mature)
• Maturation time: approx. 100–120 days
• Location: Full sun and very warm. A germination temperature of at least 25–28 °C is strongly recommended.