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. It also known as the snake or serpent chili. The current hottest pepper in the world is the Carolina Reaper, which measures in at over 2 Million SHU. The Naga Morich quite close, being comparable in heat to the Dorset Naga or the Trinidad Moruga Scorpion. The Naga Morich was used to create the Dorset Naga, a related pepper that is technically a subspecies. The pods themselves ripen from green to a vibrant orange or red color, with a bumpy, wrinkly skin. They grow to about 4-5 centimeters long. Try cooking a pod into a large pot of chili or gumbo, one of my favorite dishes. 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. If this happens, learn how to stop the chili pepper burn on your skin and in your mouth. Got any questions? Contact me anytime. I’m happy to help.
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