Ghostly Jalapeño

Fruity and floral with sweet notes upfront, apple undertones, and a vegetable-like flavor from the jalapeño side; the jalapeño tempers the somewhat earthy flavor of the ghost pepper.

The Ghostly Jalapeño produces elongated, narrow, bumpy pods that ripen from green to dark red. The pods have thin, crunchy walls and lightly wrinkled skin, resembling a smaller or skinnier ghost pepper. It offers a unique fruity, floral, and sweet flavor with vegetable and apple notes from its parents. Heat is moderate (30,000–50,000 SHU), hotter than a jalapeño but much milder than a ghost pepper. Plants are productive and grow 3–4 feet tall.

Created in 2012 by Ohio grower Jack Skaggs by crossing a Jalapeño with a Bhut Jolokia (Ghost Pepper). The jalapeño tempers the heat and earthy flavor of the ghost while retaining unique chinense traits.