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Dried Naga Morich Pepper
New product
[Capsicum chinense] Dried Naga Morich pepper, extremely hot chili from Bangladesh, close relative of the Bhut Jolokia.
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More info
- Dried Naga Morich Pepper
- The Naga Morich Plant
- How to Sow Naga Morich
- How to Grow Naga Morich
- Heat Level and Care Tips for Naga Morich
- Diseases and Pests of Naga Morich
- Properties and Uses of Naga Morich
- Nutritional Values of Naga Morich (per 100 g)
Dried Naga Morich Pepper
Dried Naga Morich Pepper is the dried version of one of the hottest peppers in the world, native to Bangladesh and north-eastern India, belonging to the species Capsicum chinense and a close relative of the Bhut Jolokia.
The Naga Morich Plant
The plant is vigorous, with elongated, slightly bumpy fruits that turn an intense red at maturity, rich in seeds and capsaicin.
How to Sow Naga Morich
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 Naga Morich
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 Naga Morich
The heat level is extremely high: disposable gloves are essential when handling the fruits, avoiding contact with eyes and mucous membranes.
Diseases and Pests of Naga Morich
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 Naga Morich
The capsaicin in the fruits has thermogenic properties and boosts metabolism. Dried Naga Morich pepper, traditionally used in Bengali cuisine, is used as powder or in very hot sauces.
Nutritional Values of Naga Morich (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fibre: 1.5 g
- Vitamin C: 148 mg
- Potassium: 324 mg