Description
Chilli Name : PHIRINGI JOLOKIA
Chilli Species : Chinense
Chilli Origin : India (Assam)
Chilli Heat : Hot
Phiringi Jolokia is a traditional Assamese chilli often mistaken for the Bhut Jolokia due to its name, but genetically and in flavour it’s much milder. The word “Phiringi” translates to “foreign” or “European” in Assamese, likely referencing this variety’s early introduction through colonial trade. It’s part of the broader Jolokia family but sits closer to habanero-level heat — fiery, but not a superhot.
Pods are small to medium-sized, slightly wrinkled and tapered, 4–6 cm long, ripening from green to bright red. The flavour is fruity, aromatic, and lightly floral, with a steady, hot burn in the 100,000–250,000 SHU range. The balanced heat and deep aroma make it ideal for pickles, sauces, and traditional Assamese cooking, where the emphasis is on flavour over intensity.
Plants are medium-tall and vigorous (80–100 cm), producing dense clusters of pods that ripen steadily through the warm months. Like other Chinense varieties, it thrives in humid, tropical conditions but adapts well to greenhouses in cooler climates.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in roughly 110 days, producing heavily into late summer.
