Naga Morich

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Naga Chili
Unripe Naga Jolokia (Naga Chili) Chillies
Species C. chinense, C. frutescens
Heat Exceptionally hot
Scoville scale 1,000,000[1] SHU

The Naga Chili, closely related to the Bhut jolokia, is a chili pepper cultivated in Bangladesh and North East India. It is mostly very similar to Bhut Jolokia, or Ghost Chilli. In the UK it is called Dorset Naga which is originally from Bangladesh. It is one of the hottest known chilli peppers.

Plant characteristics[edit]

Like many varieties of the Chinense species, the Naga Chili is a small to medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs to the Bhut Jolokia and Bih Jolokia in that the pods are slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.


The plants are cultivated in North East India, especially in Nagaland and Manipur, thus the origin of the name "Naga", and Bangladesh.[citation needed] They are also grown in the United States, United Kingdom (as subspecies Dorset Naga) and Australia for the production of hot sauces, and in Finland, where it is mainly sold fresh in supermarkets. It is also available in west Africa.

Culinary usage[edit]

The Naga Chili is extremely hot, but has a flavor that is quite unique.[clarification needed]

Many specialists say that the Naga Chili is as spicy as Rafi and like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors. The chili is traditionally used green by the Bangladeshis, often eaten raw as a side dish. It is well suited for BBQ and grilling due to its unique flavor profile.[citation needed]

See also[edit]


  1. ^ "The Scoville Scale". Pepper Information. Retrieved 8 May 2011.