Bhut Jolokia Copenhagen

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• 5

  Beautiful entry-level super hot which grows insanely fast.

  Geplaatst door Saeda op 01.10.20

  Ordered these seeds early may, intended for next season, but decided to try a few anyway on May 21st with, normally, 5 months left to the first frost. I started by soaking 6 seeds in lukewarm water for 6 hours, during which 5 sank to the bottom. Even at this point I could tell that they were hot, because even handling the seeds was enough to make my eyes burn when I touched them later. I planted them in 100ml starter pods in a bagged seed starter soil mix. The remaining floater did not germinate, as expected, but 5/6 is still a solid rate. Germination was quick, taking 8-11 days. Growth, even early on, was amazing, way faster than the other Chinense varieties I have grown so far. After 4 weeks, I potted them up into 1.1l Pots with a mix of vegetable soil with 20% perlite by volume mixed in and hit them with 6-5-7 NPK fertilizer. Growth remained incredible and at barely over 8 weeks old, I transplanted into 13l pots. The first buds were spotted just after, with the first flower blooming probably around week 10-11 from seed, again an insane speed for a Chinense, though I have to admit that I neither topped nor pinched buds. They still grew in size, reaching around 80cm in height, which I assume is on the lower end due to all the conditions. The pods looked gnarly, with wrinkly and slightly bumpy skin, some growing a very distinct point, but they remained shorter than red Bhuts. The first speck of color was seen on Sep. 25th, though the pod did take its time to ripen, and even when the outside was a beautiful, bright orange, the inside showed remaining streaks of green, so I'll leave the others for longer, but I got impatient. Seed to Fruit took a little over 4 months. The aroma is very floral with clear notes of Capsaicin, which can be seen on the inside walls. The floral notes continue with a slightly citrusy taste at first. I heard they were a bit less bitter than regular Ghosts, which I can't confirm, but that may be because I didn't let it ripen all the way. In the mouth, the fumes from the capsaicin are the first indicator of the heat to come, which starts at the tip of the tongue after a few seconds and spreads from there, though staying mostly in the front area. The Heat is intense, definitely nothing for an inexperienced pepper lover or someone who can't eat raw Habaneros, a tingly numbness of the lips, cheeks and tongue is very notable and the burn did lead to some serious sweating. The pain itself starts to subside after about 4-5 minutes, but the hot, tingly feeling remains way past that for at least again as long. It is definitely not as hot as a Red Bhut Jolokia, but it is close, and a significant step up from Habs, Scotches or even the fast hitting Fataliis. An excellent burn that isn't too overwhelming but worthy of the Ghost moniker. Overall: An incredibly fast growing plant, especially for a Chinense with beautiful looking pods that are insanely hot. Not something I'd recommend to everyone, but it was my first foray into growing Super Hots, and I made a fantastic choice with that. 100% will grow again next season and can't wait to put a few of these (you read correctly, a few) on a Pizza.

• 5

  Mooie productieve plant

  Geplaatst door Matthijs op 03.08.20

  Heb hem enkele maanden staan. Geen problemen. Makkelijke productieve plant..