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Dried Dorset Naga Pepper
New product
[Capsicum chinense] Dried Dorset Naga pepper, extremely hot Bhut Jolokia selection stabilized in England.
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More info
- Dried Dorset Naga Pepper
- The Dorset Naga Plant
- How to Sow Dorset Naga
- How to Grow Dorset Naga
- Heat Level and Care Tips for Dorset Naga
- Diseases and Pests of Dorset Naga
- Properties and Uses of Dorset Naga
- Nutritional Values of Dorset Naga (per 100 g)
Dried Dorset Naga Pepper
Dried Dorset Naga Pepper is the dried version of one of the hottest varieties selected in Europe, developed from Bhut Jolokia seeds grown and stabilized in Dorset, England, belonging to the species Capsicum chinense.
The Dorset Naga Plant
The plant is compact but highly productive, with elongated, bumpy fruits of intense red color at full ripeness, similar in appearance to the original Bhut Jolokia.
How to Sow Dorset Naga
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination usually takes 2-4 weeks.
How to Grow Dorset Naga
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, fertile well-drained soil, regular watering and periodic fertilization.
Heat Level and Care Tips for Dorset Naga
The heat level is very high, among the highest of the Capsicum chinense: disposable gloves are essential when handling, avoiding contact with eyes and mucous membranes.
Diseases and Pests of Dorset Naga
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 Dorset Naga
The capsaicin in the fruits has thermogenic properties and boosts metabolism. Dried Dorset Naga pepper, with an intense flavor and fruity notes, is used as powder or as a base for extremely hot sauces.
Nutritional Values of Dorset Naga (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fibre: 1.5 g
- Vitamin C: 145 mg
- Potassium: 321 mg