I grew some pretty hot chiles this past season, but none were nearly as frightening to look at (and eat) as Jay’s Peach Ghost Scorpion (JPGS, for short). I don’t even own seeds for this variety let alone had planned to grow it. The seeds were mixed in with an order of Yellow Primo’s that I had started.

At any rate, these peach monsters are the result of crossing your standard Bhut Jolokia with peach and lighter shaded Trinidad Scorpion. Both lineages of parents are certainly present in the aroma, flavor and heat, but the look of these pods could very well be alien in origination. Just look at these things!

Peach ghost scorpion pepper

As you can see the overall shape varies a bit among individual fruit, but the skin on every last one of them was blistered and scary with that “innocent” looking peachy hue. Inside, the pods aren’t nearly as packed with placenta as I was expecting. They definitely look like Bhut Jolokia’s once sliced open. Though, I would hazard a guess and say these are producing more oils as evident on the knife in the photo below.

Peach ghost scorpion pepper

The aroma that fills the air around the opened fruit is pungent with light floral traits and a soft fruitiness. These things just smell hot – plain and simple.

I sampled a small piece of the pod above, crunching quickly through its thin skin. Initially, the JPGS is fruity and floral up front with a light bitterness that’s not wholly unexpected for a superhot. It tastes almost identical to the peach Bhut Jolokia that I grew in 2017. All of that doesn’t matter, however, once the heat kicks in. The heat arrives almost immediately with a stinging intensity. It focuses on the tongue to start before making its way down into the chest. Tears certainly well a bit as hiccups present themselves for a few minutes as the fire peaks quickly.

Jay’s Peach Ghost Scorpion is a hell of a pepper. It’s intimidating in appearance with a heat to match. It’s not a pepper that I would want to eat fresh, but I’ve dried and powdered a good number of them to add a “little’ kick to meals. I’ve also got plans in the near future to create a couple of sauces with these mighty beasts.