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Naga Morich Powder View larger

Naga Morich Powder

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[Extreme SHU] Fleshy, fruity and aromatic Indian chili, finely ground.

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Naga Morich Powder

Naga Morich Powder is obtained by grinding this chili which, according to a 2007 study, is among the most cultivated in Italy, native to north-eastern India and Bangladesh.

The Naga Morich Powder Plant

source plant, of the species Capsicum chinense, is fleshy and aromatic, with elongated, slightly wrinkled fruits that turn from green to fiery red at full ripeness.

How to Sow Naga Morich Powder

powder comes from fruits grown from seeds sown between January and April in a seedbed at 24-30°C, harvested at full ripeness when the skin is intense red.

How to Grow Naga Morich Powder

slow drying preserves the fruits' fruity aroma, followed by fine grinding that yields an even, reddish powder.

Tips for Naga Morich Powder

it should be stored in an airtight container away from light and moisture, and dosed with caution: a few grams are enough to make an entire dish spicy.

Diseases and Pests of Naga Morich Powder

when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.

Uses and Curiosities of Naga Morich Powder

Naga Morich Powder has an extreme heat level (about 900,000 SHU) with a fruity, spicy flavour: ideal in small doses for ultra-hot sauces, curries and stews.

Properties of Naga Morich Powder

it concentrates high doses of capsaicin, responsible for its heat, along with good amounts of vitamin A, vitamin C and antioxidant flavonoids.

Nutritional Values of Naga Morich Powder

  • Calories: about 280 kcal
  • Protein: 12 g
  • Carbohydrates: 50 g
  • Fat: 5 g
  • Fiber: 30 g