Pendulous, 2–3.5 inches long × 1–1.5 inches wide, thin-walled pods with a distinctive wrinkled/pimpled texture. Color progression: green → orange → bright red when fully ripe (some strains ripen to chocolate or peach). Shape varies from elongated and pointed to slightly lantern-like. Classic “dent” or constriction near the stem end is common.
 
Large, sprawling plants, typically 3–5 ft tall and wide in the ground (2–4 ft in containers). Slow to start but vigorous once warm weather hits. Long season: 100–120+ days from transplant to first ripe pods (often longer in cooler climates). Loves intense heat and humidity; performs best in zones 9–11 or with greenhouse/polytunnel protection. Heavy feeder, benefits from consistent moisture and calcium to prevent blossom-end rot.
 
Extremely hot: average 800,000–1,041,000 SHU (individual pods have tested over 1 million). Held the Guinness record from 2007–2011. Heat builds slowly (10–30 seconds) then explodes with a full-mouth, long-lasting burn that can easily last 20–30+ minutes.

Surprisingly fruity and slightly smoky-sweet before the heat obliterates everything. Many people detect floral or citrus notes when tasted cautiously.
 
A true super-hot legend that started the modern “arms race” in chili heat. Still one of the most feared peppers—handle with great respect!
 
Native to Northeast India (Assam, Nagaland, Manipur) and Bangladesh. First brought to widespread Western attention around 2000 when it was submitted to Guinness World Records as the hottest chili on Earth (2007–2011, later surpassed by Trinidad varieties and Reapers). “Bhut” means “ghost” in Assamese; the name comes from its fierce, lingering heat that seems to haunt you. It is a natural interspecific hybrid (primarily Capsicum chinense with some C. frutescens traits).
 
Sold in a 2.62" wide x 3.5" deep pot.
 
Photo credit : Brittanica