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Dried Nagabrain Chocolate Pepper
New product
[Capsicum chinense] Dried Nagabrain Chocolate pepper, bumpy-skinned super hot hybrid.
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More info
- Dried Nagabrain Chocolate Pepper
- The Nagabrain Chocolate Plant
- How to Sow Nagabrain Chocolate
- How to Grow Nagabrain Chocolate
- Heat Level and Care Tips for Nagabrain Chocolate
- Diseases and Pests of Nagabrain Chocolate
- Properties and Uses of Nagabrain Chocolate
- Nutritional Values of Nagabrain Chocolate (per 100 g)
Dried Nagabrain Chocolate Pepper
Dried Nagabrain Chocolate Pepper is the dried version of a super hot hybrid of the species Capsicum chinense, born from crossing Red Naga with 7 Pot Brain Strain. The name combines both parents and evokes both the extreme heat and the bumpy skin typical of Brain Strain peppers, with values around 1,700,000 Scoville Heat Units.
The Nagabrain Chocolate Plant
Although a Capsicum chinense, the plant tends to stay compact compared to other super hots, forming a bush that spreads more in width than height. Fruits have an elongated conical shape and a distinctive bumpy surface, ripening from dark green to a chocolate-brown color.
How to Sow Nagabrain Chocolate
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination is slow, often 3-4 weeks.
How to Grow Nagabrain Chocolate
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, wind shelter and fertile, well-drained soil rich in organic matter.
Heat Level and Care Tips for Nagabrain Chocolate
Given its high heat, always handle fruits with disposable gloves. During drying, keep the product away from direct drafts and excessive heat sources to preserve color and aroma.
Diseases and Pests of Nagabrain Chocolate
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation.
Properties and Uses of Nagabrain Chocolate
Capsaicin, responsible for the heat, has thermogenic properties and boosts metabolism. Dried Nagabrain Chocolate pepper, starting sweet and turning progressively more bitter and intense, is used as powder, sauces or concentrated extracts, always in minimal doses.
Nutritional Values of Nagabrain Chocolate (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fibre: 1.5 g
- Vitamin C: 144 mg
- Potassium: 322 mg