The ghost pepper, also known as bhut jolokia (which literally means Bhutanese chili in Assamese ), is an interspecific hybrid chili pepper cultivated in Northeast India. They are a bit more pocked than a Bhut Jolokia and there are subtle ribs along the skin, but otherwise they are very close in appearance. Hailing from the same region of the world, the Naga Morich and the ghost pepper (Bhut Jolokia) are close cousins and very similar in overall heat. You can also grind dried Naga Morich into an extreme chili powder. Technically, they are, but the Dorset Naga is more like an evolution of the original. amzn_assoc_ad_type = "smart"; amzn_assoc_tracking_id = "memortips-20"; With a venomous bite even more intense than its cousin the ghost pepper, the Naga Morich (also known as the serpent chili and the Dorset Naga*) sits in rarefied air on the pepper scale. amzn_assoc_asins = "B01CRJ5VF0,B01DTEQ318,B01E6627E0,B06WP6THWR"; When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. Try cooking a pod into a large pot of chili or gumbo, one of my favorite dishes. Interestingly in Finland the serpent chili is available as a fresh item in supermarkets. Until then, the pepper’s flavor is front and center. But there’s enough name recognition of the Dorset Naga around the world that it’s hard to argue that it’s not its own variety, if only due to its singular popularity. document.getElementById("comment").setAttribute( "id", "a51620045b952ac379499b280ebd5909" );document.getElementById("g62bd813eb").setAttribute( "id", "comment" ); This site uses Akismet to reduce spam. The Naga Morich, like the ghost pepper – is a slower burn. You'll also learn a lot about chili peppers and seasonings, my very favorite things. Learn how your comment data is processed. Just use a pinch for a pot. So a Dorset Naga is a Naga Morich. Few peppers are hotter, only the likes of the Scorpion pepper and the soul-eating Carolina Reaper. Like with other super-hot peppers, don’t handle these chilies raw without taking safety precautions, and if you dare to eat it, be ready for the pain! Once you get past the blazing heat, the Naga Morich offers an intensely fruity, almost floral, flavor and aroma. They age from green to yellow and finally red. Enjoy 500+ spicy recipes, 125+ pepper profiles, and hundreds of related articles. Calling it “fiery” would simply be an understatement as only a handful of chilies surpass it. Contact me anytime. amzn_assoc_search_bar = "false"; Of course most people aren’t cooking for an army, so a small slice of this chili can be enough to breathe fire into a typical soup or stew. From the Naga Morich they repeatedly took the seeds from the best plants and pods and after a number of years were happy with the result, and named it the Dorset Naga. The serpent chili is native to the Northeast region of India and is commonly found in Bangladesh. Still, that’s one extremely hot side dish of peppers. Compare this with a typical jalapeno pepper, which measures about 5,000 SHU, and you’ll find the hottest Naga Morich is about 300 times hotter. I love it spicy, and hopefully you do, too. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. The Bhut Jolokia reaches over 1 Million Scoville Heat Units, making it an extremely hot chili pepper. It’s not a hybrid chili – it’s more of a super Naga Morich, grown from the best of the best of the crop. Naga Viper is an extremely rare pepper cultivated in the UK. It looks a lot like a ghost pepper. Naga Morich (aka Dorset Naga) (1,000,000-1,500,000 SHU) Naga Morich means “serpent chili” in Bengali. We also get your email address to automatically create an account for you in our website. In Bangladesh and India, it’s not uncommon to find Naga Morich eaten raw as a side dish. The Naga Morich, like the ghost pepper – is a slower burn. Got any questions? Really the Naga Morich is more in line with the heat of the Infinity pepper (1,067,286 to 1,250,000 SHU) and the Trinidad Moruga Scorpion (1,200,000 to 2,000,000 SHU). Like other super-hots, a single Naga Morich can flavor multiple pots of food. It is one of the hottest known chilli peppers, and is closely related to the Bhut jolokia . A simple brush against skin can lead to severe chili burn and a lot of uncomfortableness for hours. amzn_assoc_marketplace = "amazon"; 12. amzn_assoc_placement = "adunit0"; All demo content is for sample purposes only, intended to represent a live site. You can also find Naga Morich seeds and dried chilies online, as well as Dorset Naga. With a range from 1,000,000 to 1,500,000 Scoville heat units, only the hottest ghost peppers can compare to the mildest Naga Morich. I enjoy growing them and drying them in my dehydrator for making my own spicy chili flakes or making my own superhot seasoning blends. Jump to navigation Jump to search. Matt Bray | Last Updated: August 17, 2019 | Spicy Recipes, You are here: Home / Spicy Recipes / Naga Morich: Venamous Bite, Scoville heat units (SHU): 1,000,000 – 1,500,000 It is ideal for making sauce and hot sauces, or for dehydrating and grinding into chili pepper flakes or chili powders. amzn_assoc_linkid = "6783146ada0b86fac250417999558260"; Hi, Everyone! I’m happy to help. For those not used to super-hots, a habanero or scotch bonnet (both still very hot) will provide a similar enough flavor profile without the blistering heat. The Dorset Naga was created in Dorset, England by Joy and Michael Michaud through carefully selecting only the seeds from the best overall Naga Morich plants. It’s not nearly as common to find in North America as the ghost pepper, both in pod form, commercial hot sauces, and chili powders. Like the ghost pepper, the Naga Morich plays very well in marinades and hot sauces, where the slow heat allows for the unique fruity and earthy flavor of the chili to come to life prior to the intensity. Sister of the famed Ghost Pepper (yet to come), this beauty is native to northern India and Bangladesh, where it’s often eaten green (read: unripe) and raw, as a side dish. Always wear gloves when handling hot peppers, as the oils can get onto your skin and cause burning sensations. The Naga Morich quite close, being comparable in heat to the Dorset Naga or the Trinidad Moruga Scorpion. Compared to this popular medium heat chili, the Naga Morich is at least 125 hotter, with the potential for a throat-scorching 600 times hotter if you compare the mildest possible jalapeño to the hottest possible Naga Morich. Technically a subspecies the upper reaches of the, Beef in Oyster sauce: Fast Prep, Easy,! Pepper and the Dorset Naga is more like an evolution of the Beef! 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