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Naga Morich botanical illustration

Naga Morich

Capsicum chinense

A high-heat chinense type related in the broader naga/ghost conversation, with regional naming that merits careful source work.

Superhot 800,000–1,000,000 SHU
Flavor
Fruity and intense beneath extreme heat.
Origin
Bangladesh / Northeast India
Best uses
The Firebox, small-batch sauces, blends, controlled heat challenges.
Days to maturity
100-150

In the kitchen

Fresh
Use in very small amounts with clear handling guidance.
Dried
Drying can concentrate aroma and heat; dose carefully.
Smoked
Smoke is best used sparingly so fruit character is not lost.
Roasted
Roasting can deepen flavor but does not make the heat casual.
Fermented
Common in very hot sauce and mash applications.

Substitutes

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