The Naga Morich is an extremely hot pepper, but has a flavor that is quite unique. The serpent chili is native to the Northeast region of India and is commonly found in Bangladesh. As with any pepper that gets this many Scoville heat units (SHU) less is more. The Naga Morich or Dorset Naga is one of the hottest peppers in the world! Genetically, the serpent chili is closely related to both the Ghost pepper (Bhut Jolokia) and the Dorset Naga. As with many varieties of these Chinese species this exceptionally hot chili Pepper has made its way to the United States, the United Kingdom, and Australia mainly for use in the production of hot sauce. Check out what's hot and what's not in the world of peppers. Even there are 1,598,227 Scoville units measured in Naga Morich pods! You can tame some of the heat by removing the membranes and seeds, but you have to be willing to have a scorching hot dish if you are going to attempt to cook with the notorious and feared serpent chili. This makes the serpent chili 300 times hotter than the common Jalapeno pepper and 3 times the power of a Red Savina Habanero. With around 1,000,000 Scoville Units you could call this pepper "nuclear". The Naga Morich also known as the serpent chili and the Dorset Naga. It pays to be extremely cautious with this exceptionally hot pepper if you are going to be using it to cook with or if you are going to attempt to cultivate it yourself. Genetically, the serpent chili is closely related to both the Ghost pepper (Bhut Jolokia) and the Dorset Naga. A word of caution if you are going to attempt to eat the serpent chili, it has a delayed heat profile that makes it easy to eat too much too quickly. It takes 30 seconds for your body to start feeling the true heat. 1, Carolina Reaper may no longer be the worlds hottest pepper. Genetically, the serpent chili is closely related to both the Ghost pepper (Bhut Jolokia) and the Dorset Naga. The Naga chili, locally known as Naga Mircha, is a chili pepper cultivated in Northeast India and Bangladesh. Always make use of gloves when handling this pepper and never accidentally get it near your eyes, nose, or mouth. It is also known as the snake or serpent chili and ranks at a blistering 1,598,227 units on the Scoville scale. It is cultivated in Bangladesh and Northeast India. This gives their recipes a much more subtle dose of the serpent chili. The plants take a long time to mature, but once they do, watch out, you'll have a boatload of super hot peppers. [3][5], "Some Like It Hot: Dorset's Ultra-Hot Chillies", https://en.wikipedia.org/w/index.php?title=Naga_Morich&oldid=980157144, Articles with unsourced statements from September 2012, Creative Commons Attribution-ShareAlike License, This page was last edited on 24 September 2020, at 22:59. The chili is traditionally used green by the Bangladeshis, often eaten raw as a side dish, or in pickled form as a relish with rice and curry. It is also available in West Africa. As part of 2006 programming, the BBC gardening team ran a trial looking at several chili varieties, including Dorset Naga. It is also known as the sister chili of the Bhut Jolokia or Ghost chili. It has a wrinkled texture as opposed to the smoother flesh of similar varieties. 2, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. It is one of the hottest known chilli peppers, and is closely related to the Bhut jolokia. The serpent chili is said to have a fantastic aroma combined with a fruity taste. It is known for being closely related to another well known pepper, the Bhut Joloka, aka “ Ghost Pepper “, which is one of the original superhot chili peppers. These peppers look like miniature Bhut Jolokias, but are not to be taken lightly. These flavors make the serpent chili perfect for brave individuals who want to bring a new heat level to their grilling, smoking, and barbecuing. [citation needed] They are also grown in the United States, United Kingdom (under the name Dorset Naga) and Australia for the production of hot sauces, and in Finland, where it is mainly sold fresh in supermarkets. [3] Since 2005, the heat level of Dorset Naga ranged from 661,451 SHUs for green fruit in 2007, up to 1,032,310 SHUs for ripe fruit harvested in 2009. The Naga chili, locally known as Naga Mircha, is a chili pepper cultivated in Northeast India and Bangladesh. The less mature, green chilies are thought to have a much tarter, fresh taste than the sweeter, more mature red chilies. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. It comes from the country of Bangladesh south of Northeast India. [4] The BBC's Gardeners' World television programme recorded a much higher heat level for Dorset Naga. The Naga Morich is the local name of the Naga pepper. The Dorset Naga is a substrain of the original Naga Morich from Bangladesh. If you make this mistake you will surely pay the price! Heat levels were tested by Warwick HRI, and the Dorset Naga came in at 1,598,227 SHUs, one of the hottest heat levels recorded at that time for a chili. It is one of the hottest known chilli peppers, and is closely related to the Bhut jolokia. Swimsuit Model Chrissy Teigen – Hot Sauce Freak, Mo Hotta Mo Betta Red Savina Habanero Hot Sauce Review, Bali’s Best Roasted Garlic SriRacha Chili Sauce, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. Interestingly in Finland the serpent chili is available as a fresh item in supermarkets. The Naga Morich, like the ghost pepper – is a slower burn. Interestingly in Finland the serpent chili is available as a fresh item in supermarkets. About the Naga Morich pepper The Naga Morich 'snake or serpent chilli' is one of the world's most sought after and fearsome chilli peppers. Traditionally the Bangladeshi people will impart the heat of the serpent chili into their culinary dishes by cutting open one of the immature, green chilies and rubbing it on to the foods they are preparing. It’s sweet, like the ghost pepper, but slightly more fruity (almost floral) and a little less earthy. How accurate is this article? A recent sample of this rare Bangladeshi chilli was tested* using High-performance liquid chromatography and registered a mind blowing 1,598,227 Scoville Heat Units (SHU) , that's 3 times hotter than the Red Savina Habanero or 300 times hotter than a Jalapeno pepper! We are striving to become the ultimate resource for information on peppers, and if you notice any inaccuracies, or want to contribute content, please contact us. The Bhut Jolokia reaches over 1 Million Scoville Heat Units, making it an extremely hot chili pepper. Pods have a pimply texture like a Bhut Jolokia but the Naga Morich … That is four times as hot as the former World champion, the Red Saviana. The plants are cultivated in Bangladesh, North East India, especially in Nagaland and Manipur, thus the origin of the name "Naga". Similar to the ghost pepper the serpent chili is said to have a slightly tart yet sweet taste along with earthy, smoky undertones. Until then, the pepper’s flavor is front and center. The serpent chili is native to the Northeast region of India and is commonly found in Bangladesh. Like many varieties of the Capsicum chinense species, the Naga chili is a small to medium shrub with large leaves, small, five-petaled flowers, and hot fruit. It stands to reason that any pepper with over 1 million SHU’s deserves a fair amount of respect. The Naga chili is hot. Like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed … For chili lovers the serpent chili takes things to a whole new level of heat, proceed with caution and enjoy. The ghost pepper, also known as bhut jolokia (which literally means Bhutanese chili in Assamese ), is an interspecific hybrid chili pepper cultivated in Northeast India. As with many varieties of these Chinese species this exceptionally hot chili Pepper has made its way to the United States, the United Kingdom, and Australia mainly for use in the production of hot sauce.
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