Unleashing the Heat: 5 Steps to Cultivating the Chocolate Naga Jolokia Chilli
 
Growing your own Chocolate Naga Jolokia, a variant of the legendary Ghost Pepper, is an exhilarating challenge for any chilli enthusiast. Known for its intense heat and unique, smoky-sweet flavour, this dark-coloured chilli is a prized addition to any garden.  This guide provides five essential steps to successfully germinating and nurturing these fiery plants, from understanding their need for warmth to providing the right care for a bountiful harvest.
 
By following these crucial tips, you can embark on a journey to cultivate one of the world's hottest and most flavourful peppers right at home.
 
Planting Instructions:
 
Seed Preparation: Chilli seeds, especially from super-hot varieties, can benefit from a soak in warm water for 2-12 hours before planting.  This helps to soften the seed coat and can improve germination rates.
Sowing: Sow the seeds in a well-draining seed-starting mix.  Plant them about 5mm deep and space them a 5cms apart.  A seed tray or small pots are ideal for starting.
Heat & Light: Chocolate Naga Jolokia seeds require consistent warmth to germinate, ideally around 27-29°C.  Use a heat mat to maintain this temperature.  Place the tray in a location with plenty of bright, indirect sunlight, or under a grow light for 12-16 hours a day.
Watering: Keep the soil consistently moist but not waterlogged.  Use a spray bottle to water gently, ensuring the seeds are not displaced.  Once seedlings appear, you can water from the bottom to encourage root growth.
Transplanting: Once the seedlings have developed a few sets of true leaves, they can be transplanted into larger pots or directly into the garden.  Ensure they are hardened off (gradually exposed to outdoor conditions) before moving them permanently.  Provide plenty of sun and well-draining soil, and be prepared to support the plants as they grow to a considerable size.
 
~ 10 Seeds per Pack ~