Naga Morich Seeds

Name: Naga Morich
Background:
The Naga Morich, also known simply as “Naga,” is an exceptionally hot chili pepper originating from northeastern India and Bangladesh. This pepper is closely related to the Bhut Jolokia (Ghost Pepper) and is revered for its intense heat and complex, fruity flavor. The Naga Morich is a favorite among chili enthusiasts who appreciate both extreme spice and vibrant, tropical flavor.
Characteristics:
Appearance:
The Naga Morich has a bumpy, wrinkled surface and matures to a vibrant red color. The pods are generally round and slightly tapered with a glossy finish. While they may appear small, their shape resembles the Bhut Jolokia, with a stubby, compact appearance that hints at their powerful heat.
Heat Level:
The Naga Morich ranges between 1,000,000 and 1,500,000 Scoville Heat Units (SHU), making it one of the hottest peppers in the world. Its heat builds gradually, providing a slow, intense burn that can last for several minutes, making it ideal for those with a high tolerance for spice.
Size:
The pods are medium-sized, typically around 1 to 2 inches long and about an inch wide. Despite their small size, they deliver a considerable amount of heat and should be used with caution.
Taste Profile:
The Naga Morich has a fruity, tropical flavor with hints of floral and citrus notes. This fruity sweetness balances out its heat, making it suitable for dishes that need both intense spice and a depth of flavor.
Culinary Uses:
The Naga Morich is perfect for making ultra-hot sauces, spicy salsas, and chili pastes. Its fruity flavor profile makes it well-suited for tropical sauces, marinades, and chutneys. This pepper is a popular ingredient in Bangladeshi and Indian cuisine, where it is used to add an intense level of heat to curries and stews. Due to its potency, it should be used sparingly.
Growing Notes:
The Naga Morich plant grows to about 3 to 4 feet tall and produces a moderate yield of fiery red pods. It thrives in warm climates with full sun and well-draining soil. The plant takes time to mature, often requiring a longer growing season, but its intense flavor and heat make it a rewarding choice for experienced growers.
Caution:
Due to its extreme heat, gloves are recommended when handling the Naga Morich. Avoid touching your face or eyes after handling, as the capsaicin can cause significant irritation. Cooking with this pepper should be done in a well-ventilated area, as the fumes can be potent.
Fun Fact:
The Naga Morich is a staple in traditional Bangladeshi cuisine and is often used in pickling. Its name, “Naga,” translates to “serpent” in Sanskrit, which is fitting given its snake-like bite and reputation for delivering a serious burn.
You are buying 10 seeds