The Naga Morich is the local name of the Naga pepper. It is cultivated in Bangladesh and Northeast India. 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. The Bhut Jolokia reaches over 1 Million Scoville Heat Units, making it an extremely hot chili pepper. However, the Naga Morich gets even hotter.
The Naga Morich is a superhot pepper from Northeast India and Bangladesh. It is closely related to the Bhut Jolokia, or ghost pepper, and reaches up to 1.5 million SHU on the Scoville scale. Compare this with a typical jalapeno pepper, which measures about 5,000 SHU, and you’ll find the hottest Naga Morich is about 300 times hotter.
The Naga Morich was used to create the Dorset Naga, a related pepper that is technically a subspecies.
Once you get past the blazing heat, the Naga Morich offers an intensely fruity, almost floral, flavor and aroma. It is ideal for making sauce and hot sauces, or for dehydrating and grinding into chili pepper flakes or chili powders. The pods themselves ripen from green to a vibrant orange or red color, with a bumpy, wrinkly skin. They grow to about 4-5 cm long.
If you enjoy the intense heat of superhot chili peppers, this pepper will deliver for you. It is important that you respect the heat of these peppers. A single pepper will bring a wonderful heat and intensity to the entire dish. If that heat is too much for your family and friends, use a half a pod or less.
Always wear gloves when handling hot peppers, as the oils can get onto your skin and cause burning sensations.