The Naga Morich 

Although well known to the Indian and Bangladeshi communities for years this intensely hot chilli  pepper has attracted an incredible amount of publicity since its 'discovery' by the west. The Naga Morich has been independently tested by at least 3 respected laboratories, each returned SHU values (which are used to measure the level of a chillies heat) in excess of 1,000,000 - that's 4 times hotter than the previous worlds hottest! 

Use a little of this unique chilli and it imparts a fruity flavour to a meal reminiscent of apricots or pears. Use a lot if you want to sample the mind numbing sensation that accompanies the famous Naga Morich!

Also called Bih Jolokia in some places of Assam, other names include Bhut Jolokia, Borbih Jolokia, Nagahari, Nagajolokia, Naga Morich, Naga Moresh and Raja Mirchi. Some people are marketing these names as unique C. Chinense varieties although they are one and the same as this document by Frontal Agritech points out.

Whatever name you choose to describe this fantastic pod one fact is undeniable, the Naga Morich is currently the hottest chilli in the world!    Don't just take our word for it, look at what others have reported:

Here's what theChileman has to say...

Species: Chinense
Origin: Bangladesh
Heat: Nuclear

Naga Morich meaning 'snake or serpent Chile' is an apt name for this ferociously hot variety. It is believed to be closely related to its Indian cousin, the Bhut jolokia and Bih Jolokia. Described by some as like drinking cobra venom, it is certainly the hottest variety thechileman has ever come across and in recent tests, one pod has registered a mind blowing 1,001,304 SHU, that's 4 times hotter than the current world record holder - the Red Savina Habanero!!!! The thin walled wrinkled pods have a high degree of variability in shape although they are generally wedge shaped, with three locules and average about 2 inches long by 1 inch wide. They ripen from a rich green through to yellow/orange and finally to a rich red approximately 120 days after transplanting. The extremely long, curved and annular construction of the Calyx at junction with the peduncle is also a notable feature of this variety. Plants are large and bushy, with ours growing almost 3ft tall. Leaves are ovate in shape and pale green in colour. Plants also display multiple flowers per node and corollas possess the characteristic greenish tinge of other varieties in the chinense species. It is used sparingly (and with great care!) in Bengali cookery and is thought to originate from Northern Bangladesh.

 

Here are some other links of interest: