Naga Black Chilli, also known as Naga Morich or Naga Black, is a very hot chilli variety that originates in the Nagaland region of northeastern India and Bangladesh.
Appearance:
The Naga Black Chilli has a distinctive dark, almost black colour when ripe. It is usually elongated and can reach a length of around 5 to 10 cm.
The surface is often slightly wrinkled and irregular.
Taste:
This chilli has an intense, fruity flavour with a pronounced spiciness. The flavour is often described as complex, with sweet and smoky notes.
The spiciness can be extremely high, typically between 1,000,000 and 1,200,000 Scoville Units (SHU), making it one of the hottest chillies in the world.
Uses:
In cooking: Naga Black Chilli is commonly used in Indian and Bangladeshi dishes, especially in curries, sauces and marinades. It can be used fresh, dried or as a powder.
Chilli Paste: It is also often used to make hot pastes or sauces.
Hot Snacks: In some regions it is also used in snacks or pickled products.
Nutrients:
Like other chillies, Naga Black Chilli contains capsaicin, which is responsible for its spiciness and may provide health benefits such as pain reduction and increased metabolism.
It also contains vitamins (especially vitamin C) and antioxidants.
Cultivation:
Naga Black Chilli grows best in warm climates with plenty of sunlight. The plants require well-drained soil and regular watering.
They are relatively easy to care for but require protection from extreme weather conditions.
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