Organic Naga Morich Chili Pepper
The organic Naga Morich chili pepper is a variety of Capsicum chinense native to the Indian subcontinent. Its fruit, with a wrinkled, irregular appearance and a reddish hue, resembles the Bhut Jolokia. However, it is even spicier, reaching over 1.500.000 points on the Scoville scale: its name means "snake bite" for a reason!
How can I grow it?
Thanks to its small size, the Naga Morich chili pepper can also be grown in pots. The key is to keep the temperature constantly warm, never below 20°C (68°F). The best time to start sowing is when temperatures don't drop below 14°-15°C (57°-59°F), even at night. Using a seedbed or grow tent, however, you can bring forward this phase to February-March, so you can harvest the fruit in midsummer.
The first shoots usually appear after at least a couple of weeks; at that point, you can transplant them directly into the ground or a pot. Ensure they receive constant sunlight and moderate watering. Harvest will take place after about three months, when your organic Naga Morich chili peppers have reached their typical bright red hue and are 6-8 cm tall.
How can I eat it?
Despite its high spiciness, the organic Naga Morich chili pepper retains a sweet flavor with a slightly acidic aftertaste. If you like strong flavors, we recommend trying it with grilled meats or to add a spicy kick to your sauces.
It is recommended to wear gloves when handling chili peppers to avoid skin irritation.
Store the seeds in a cool, ventilated place, with a temperature between 8° and 20° C, protected from atmospheric agents, changes in humidity, and sunlight.
