Naga Morich – the Bengali classic with cult status
What makes Naga Morich special
Naga Morich is one of the most iconic super-hot chillies in the world. It brings explosive heat and an intense aroma, a staple for chilli lovers who want strength with a complex flavour.
Background and name
Naga Morich means ‘snake chilli’ in Bengali and originally comes from Bangladesh and north-eastern India. It is a forerunner of several well-known varieties such as Bhut Jolokia and Naga King, and is loved for its deep flavour and unique heat.
Appearance and growth habit
The plant is vigorous and can grow up to 120 cm tall. The pods are bumpy, slightly twisted and ripen from light green to glowing red. Very productive under the right growing conditions.
Estimated Scoville heat
Approx. 900,000 – 1,100,000 SHU
Flavour and uses
Strong heat with fruity notes, sometimes with floral and smoky undertones. Good in hot sauces and Indian stews, or dried to make a seriously fiery powder.
Naga Morich is out of stock at the moment, but the in-stock Black Naga is very close in origin, heat and uses.
Ways to use Naga Morich
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Make a traditional Bengali chilli sauce
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Use in small amounts in a hot curry
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Dry into a strong powder with a distinct flavour
How to grow Naga Morich
Naga Morich is a Capsicum chinense. Sow your chilli seeds between January and March. It needs a long growing season and plenty of warmth, so it is best grown in a greenhouse or indoors under extra lighting early in the season.
The price is for 6 chilli seeds
Sow in moist seed compost 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.
