Heirloom Organic Naga Morich/ Naga Viper/ Hot Pepper Seeds (8)
The ghost pepper’s hotter cousin.
Scoville heat units (SHU): 1,000,000 – 1,500,000
Jalapeño reference point: 125 to 600 times hotter
100-120 days from transplant. Also known as Ghost Pepper, Naga Morich. Legendary variety, one of the world’s hottest peppers, with readings in excess of 1,000,000 Scoville units! Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 feet in favored locations. The thin-walled, wrinkled, pointed fruit reaches 2-3 inches in length, ripening mostly to red.
With a venomous bite even more intense than its cousin the ghost pepper, the Naga Morich (also known as the serpent chili and the Dorset Naga*) sits in rarefied air on the pepper scale. Calling it “fiery” would simply be an understatement as only a handful of chilies surpass it. Like with other super-hot peppers, don’t handle these chilies raw without taking safety precautions, and if you dare to eat it, be ready for the pain!
How hot is the Naga Morich?
Hailing from the same region of the world, the Naga Morich and the ghost pepper (Bhut Jolokia) are close cousins and very similar in overall heat. But the Naga Morich beats it out. With a range from 1,000,000 to 1,500,000 Scoville heat units, only the hottest ghost peppers can compare to the mildest Naga Morich. Really the Naga Morich is more in line with the heat of the Infinity pepper (1,067,286 to 1,250,000 SHU) and the Trinidad Moruga Scorpion (1,200,000 to 2,000,000 SHU).
Also known as the snake or serpent chili, this pepper is native to North East India and the Sylhet region of Bangladesh. The Naga Morich is an extremely hot pepper, but has a flavor that is quite unique. Genetically, the serpent chili is closely related to both the Ghost pepper (Bhut Jolokia) and the Dorset Naga. Like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors.
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.
The thin walled wrinkled pods have a high degree of variability in shape although they are generally wedge shaped with three locules and average about 2 inches long by 1 inch wide. They ripen from a rich green through to yellow/orange and finally to a bright red approximately 120 days after transplanting. Plants are large and bushy.
It is used sparingly in Bengali cookery and is thought to originate from Northern Bangladesh.