The Naga Morich is a naturally occurring superhot chili pepper from Bangladesh and Northeast India, often exceeding 1 million Scoville Heat Units and known as one of the hottest wild varieties. Closely related to the ghost pepper, it delivers a slow-building intense burn alongside fruity, floral notes. It holds cultural importance in Nagaland and has inspired global superhot cultivars.
The Naga Morich, also called Naga Mircha or serpent chili, is a Capsicum chinense variety cultivated for generations in Bangladesh and the Indian states of Nagaland, Manipur, and Assam. It forms a small to medium shrub with large leaves and small five-petaled flowers, producing elongated, slim pods about 4-5 cm long with wrinkled, pimply, ribbed skin that ripens from green to vibrant red or orange. Heat levels range from 1,000,000 to 1,500,000 SHU with a distinctive slow bloom that starts subtly and builds to extreme intensity after about 30 seconds. Flavor is intensely fruity and almost floral with sweet and earthy undertones, making the pepper enjoyable in small quantities before the fire dominates. In its native regions it features in curries, is eaten raw green as a side dish, and holds medicinal and cultural significance, including Geographical Indication protection for Naga Mircha in Nagaland. It is ideal for hot sauces, marinades, powders, and flakes, where a single pod flavors large batches. The variety served as the foundation for the Dorset Naga cultivar selected in England and contributed genetics to hybrids like the Naga Viper and Carolina Reaper. Plants require warm conditions, full sun, well-drained soil, and consistent moisture; in cooler climates they thrive best in greenhouses with germination taking 8-14 days at 25-28°C and maturity around 95 days.
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The Naga Morich derives its name from the Bengali, Hindi, and regional words for chili ('morich' or 'mircha') and is considered the 'king of chillies' in parts of Nagaland. A naturally occurring variety grown for centuries in Bangladesh and Northeast India, it gained global recognition for its exceptional heat and complex flavor. It was the source material for the Dorset Naga, selected in England in the early 2000s, and has contributed to several record-holding superhot hybrids.
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Reach out →Intensely fruity and almost floral with sweet undertones and a subtle earthiness; the slow-building heat allows the complex aroma to shine for the first 30 seconds before the extreme burn peaks.
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