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[Extreme SHU] Fleshy, fruity and aromatic Indian chili, finely ground.
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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.
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.
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.
slow drying preserves the fruits' fruity aroma, followed by fine grinding that yields an even, reddish 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.
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 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.
it concentrates high doses of capsaicin, responsible for its heat, along with good amounts of vitamin A, vitamin C and antioxidant flavonoids.