Cherry Cream Ghost Pepper

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Further InformationEdit

A C. chinense variety. Ripens to red, round/tomato/cherry/marbles pods, with warty/bumpy. Heat sits around 400,000–850,000 SHU — extremely hot, in superhot territory. From India / Bangladesh. Ghost-type peppers trace back to the landraces of Assam and Nagaland in Northeast India.

LinksEdit

NameCherry Cream Ghost Pepper

Alternative Name(s)Bhut Jolokia Cherry Cream; Cherry Cream Bhut Jolokia; Cherry White Ghost Pepper

Universal Pepper Number (UPN)C-R-WT-T-8-001ProvisionalHow UPN works

SpeciesC. chinense

Scoville Heat Units (SHUs)400,000 - 850,000

Heat LevelSuperhot (500,001+ SHU)

Mature Pod Color (Primary)Red

Pod FormRound/tomato/cherry/marbles

RegionIndia / Bangladesh

Discoverer/BreederLandrace - Northeastern India (Assam/Nagaland)

Immature Color(s)Green/Mustard

Further InformationEdit

A C. chinense variety. Ripens to red, round/tomato/cherry/marbles pods, with warty/bumpy. Heat sits around 400,000–850,000 SHU — extremely hot, in superhot territory. From India / Bangladesh. Ghost-type peppers trace back to the landraces of Assam and Nagaland in Northeast India.

LinksEdit

Last updated Oct 5, 2026

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How hot is the Cherry Cream Ghost Pepper?

The Cherry Cream Ghost Pepper measures 400,000–850,000 Scoville Heat Units (SHU), making it a superhot pepper — roughly 110 times hotter than a jalapeño (which tops out around 8,000 SHU).

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