Bengle Naga – well-balanced heat from Bangladesh
What makes Bengle Naga special
Bengle Naga is a naga type from Bangladesh that combines strong heat with a rounder and more aromatic flavour than many other super-hot varieties.
Background and name
The variety comes from the Chittagong region and is a development of the well-known Naga Morich. It has been adapted to give a stable shape and size in cultivation.
Appearance and growth habit
The plant grows 90–120 cm tall and branches freely. The pods are elongated, bumpy and ripen from green to deep red. A heavy-bearing and hardy variety.
Estimated Scoville heat
Approx. 800,000 – 1,100,000 SHU
Flavour and uses
Fruity, slightly tangy and with a lasting, rising heat. Excellent in chutneys, sauces and Asian stews where heat and aroma should dominate.
Ways to use Bengle Naga
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Make traditional naga paste
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Dry and grind to hot powder
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Freeze whole for a long shelf life
How to grow Bengle Naga
Bengle Naga belongs to Capsicum chinense. Sow your chilli seeds between January and March. Slow-growing but very productive if you give it good warmth, nutrients and time.
A powerful chilli with regional character – perfect for anyone who likes the naga type but looks for more balance of flavour.
The price is for 6 seeds
Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
