Here is our newer chocolate ghost variety we have been sitting on for the last couple of years. Plants grow very good with very high yields under good conditions with good pruning as plants are medium to large. Pods have very good ghost pepper aroma and heat. Pods have a ton of flavor and make very good powder. Pods are medium to thin walled and dry out very easy. Pods are also great for sauces and fresh eating if you can take the heat.

Capsicum Chinense 

SHU 1,200,000 -/+

APS GHOST CHOCOLATE - The Brown Inferno

**Basic Info**  

Species: *Capsicum chinense*  

Origin: India (natural variant) / APS breeding  

Heat: Super-Hot (800,000-1,001,304 SHU)  

Type: Dark brown, ghost pepper variety  

**Story**  

The APS Ghost Chocolate, also known as the Bhut Jolokia Chocolate, represents one of the most fascinating variants in the superhot pepper world. Originally discovered as a natural mutation in India, this pepper carries the legendary heat of the ghost pepper but with a striking dark chocolate-brown coloration and a uniquely complex flavor profile that sets it apart from its red counterpart.  

The history of the Chocolate Ghost is intertwined with the story of the ghost pepper itself, which originated in the northeastern states of India. Farmers in the Assam and Nagaland regions first noticed these dark pods among their ghost pepper crops and recognized their unique qualities. Unlike the standard red ghost, the chocolate variant stays on the vine longer to achieve its full brown color, a process that concentrates both heat and flavor compounds.  

What makes this variety particularly special is its nuanced flavor profile. Before the intense heat hits, the palate is greeted with subtle notes of fruit, smoke, and earthiness - a complexity that many pepper enthusiasts prize above the raw heat alone. The heat itself is deceptive, building slowly over 30-45 seconds before reaching its peak intensity, which can linger for up to thirty minutes. This slow burn is characteristic of the *chinense* species and makes each bite a deliberate experience.  

In culinary traditions, the Chocolate Ghost is used with extreme caution. Its smoky-sweet flavor makes it ideal for BBQ sauces, chili con carne, and curry dishes where the heat can be balanced with other ingredients. When dried, the peppers develop an even more pronounced smokiness, making them perfect for grinding into powders or infusing into oils and salts.  

For gardeners, the APS Ghost Chocolate offers the thrill of growing a world-class superhot with the added beauty of its unique coloration. The pods mature from green to red to deep chocolate brown, creating a stunning visual progression. However, they require experienced handling due to their extreme heat - gloves and eye protection are essential during harvest and processing.  

**Plant**  

Medium to large (3-4 feet), bushy, typical *chinense* growth.  

**Pods**  

2-3 inches long, dark chocolate brown when ripe, wrinkled, slightly bumpy.  

**Flavor**  

Fruity, smoky, sweet, with delayed but intense heat.  

**Kitchen**  

BBQ sauces, chili, curry, dried powder, infused oils.  

**Growing Tips**  

- 90-110 days to maturity  

- Full sun (8+ hours)  

- Warm climate, zones 10-11  

- Well-draining soil, consistent watering  

**Culinary Uses**  

- Smoky hot sauces  

- Dried powder  

- Infused oils and salts  

**Common Questions**  

Q: How does heat compare to red ghost?  

A: Similar intensity (800k-1M SHU), with slightly smokier flavor.  

Q: Why are they brown?  

A: Natural variant that stays on vine longer, developing anthocyanin pigments.  

Q: Can beginners grow them?  

A: Only for experienced growers due to extreme heat.  

Q: Are they safe to handle?  

A: Always wear gloves and goggles - capsaicin can cause severe irritation.