How Many Peppers Does a Ghost Pepper Plant Yield?

by Paul Schuster
Similar in shape to the habanero pepper, "Ghost Peppers" turn bright red when ripe.


If you like things spicy and believe that great things come in small packages, then this little pepper is for you. The “Ghost Pepper” pepper (Solanaceae capsicum chinese), also known as "Bhut Jolokia" or "Naga Morich," is considered one of the hottest peppers in the world. It measures over 1 million Scoville units on the heat scale and when ripe, it turns a fiery red.


In ideal conditions, the “Ghost Pepper” plant will produce similar quantities of fruit -- or even more -- than the habanero pepper plant. The habanero plant grows 24 to 36 inches tall, while the “Ghost Pepper” grows 36 to 42 inches tall and will produce comparatively more peppers. Under ideal growing conditions, a habanero plant will produce 200 peppers per growing season.


Ideal growing conditions will encourage large quantities of peppers. As a warm-weather plant, it does best when the soil temperature is at least 65 degrees Fahrenheit and the air temperature is between 60 and 90 F. At least six hours of sunlight is needed, but shade during the full heat of the summer is recommended. This pepper plant can grow well in a container, although it may require more frequent watering, especially during the hot mid-summer temperatures. While hot peppers are tolerant of dry periods, a lack of moisture can lead to reduced fruit production, so keep the soil moist and mulch the plants to maintain even moisture levels, especially after the plant flowers. Around 3 quarts of water twice a week is recommended per plant.

Harvest Tips

As the peppers ripen, they will turn from green to red, indicating that they are ready to be harvested. “Ghost Peppers” take between 100 to 120 days to reach maturity from germination. Ripe peppers will be 1 1/2 to 2 1/2 inches long. Extremely spicy, “Ghost Peppers” need to be harvested with care. If hand harvesting, do not squeeze or hold the fruit too tightly as the peppers can release capsaicin, which can burn. Wear gardening or rubber gloves to protect your hands, and snip off the peppers rather than pulling them off.


Because they are so incredibly spicy, a little bit of “Ghost Pepper” goes a long way. When consumed fresh, they have a slight fruity taste that is often masked by the extreme heat. “Ghost Peppers” can be eaten fresh, or they can be frozen or dried for use after the growing season. When drying the fruits, use a dehydrator or set them on a wire rack at a very low setting in your oven. Freezing the peppers allows you to preserve the garden-fresh flavor. A popular use of these peppers is to make your own spice blend or hot sauce.

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