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Dorset Naga Powder
New product
[Extreme SHU] Naga Morich selection from England, once the world's hottest chili, finely ground.
400 Items
More info
- Dorset Naga Powder
- The Dorset Naga Powder Plant
- How to Sow Dorset Naga Powder
- How to Grow Dorset Naga Powder
- Tips for Dorset Naga Powder
- Diseases and Pests of Dorset Naga Powder
- Uses and Curiosities of Dorset Naga Powder
- Properties of Dorset Naga Powder
- Nutritional Values of Dorset Naga Powder
Dorset Naga Powder
Dorset Naga Powder is obtained by grinding this Naga Morich selection developed in England by Michael and Joy Michaud, awarded the world's hottest chili title in 2006.
The Dorset Naga Powder Plant
source plant, of the species Capsicum chinense, is bushy and sturdy, with conical fruits 3-4 cm long that turn from green to red passing through orange.
How to Sow Dorset Naga Powder
powder comes from fruits grown from seeds sown early, in February, in a seedbed, given this variety's typically late ripening, and harvested at full red maturity.
How to Grow Dorset Naga Powder
slow drying preserves the fruits' floral aroma, followed by fine grinding that yields a spicy, long-lasting powder.
Tips for Dorset Naga Powder
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few grams are enough to make an entire dish spicy.
Diseases and Pests of Dorset Naga 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 Dorset Naga Powder
Dorset Naga Powder has an extreme heat level (up to 900,000 SHU) with a delicate aroma despite the heat: ideal in small doses for sauces, curries and intense marinades.
Properties of Dorset Naga Powder
it concentrates high doses of capsaicin, responsible for its lingering heat, along with good amounts of vitamin A and antioxidants.
Nutritional Values of Dorset Naga Powder
- Calories: about 280 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 5 g
- Fiber: 30 g