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[Extreme SHU] [C. Chinense] Bright red wrinkled superhot pods, finely ground.
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Naga Viper Powder is obtained by grinding the pods of this three-way hybrid between Naga Morich, Bhut Jolokia and Trinidad Scorpion, created in England.
source plant, of the species Capsicum chinense, produces short, wrinkled fruits that ripen from light green to bright red.
powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, dried and ground after the autumn harvest.
slow, low-temperature drying preserves the bright red color and fruity aroma, followed by fine grinding that removes the coarser seed fragments.
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few pinches are enough to season an entire dish.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Naga Viper Powder has an extreme heat level (900,000-1,382,118 SHU, briefly the world record in 2011) with fruity, citrusy notes: use it in minimal pinches for hot sauces.
it concentrates high doses of capsaicin, responsible for its record heat, along with good amounts of vitamin A and antioxidants.