Pictures of the Naga Morich Chilli
I’ve done it!….
Well folks, allow me if you will a certain amount of web space in which to gloat. I have realised my ambition and grown one of the hottest chillies in the world in an English climate.
The Naga Morich, or Snake Chilli as it is otherwise known is one hell of a hot chilli measuring a staggering 1,598,227 scoville units. This really is serious stuff, I’m dreading trying one but I never grow anything I wouldn’t eat. If my Father could board a troop ship bound for war in the Suez Canal at nineteen years of age then I can try a hot chilli.
Don’t confuse this little demon with two of the other varieties I am growing, the bhut and bih jolokia, these are even hotter 
but do take longer to germinate. I must say the plants look in fine health and flowers are begining to show but the naga jolokia has stolen a march on them by fruiting first.
I have high hopes for these beauties and shall have a go at drying them for a red hot chilli powder. My only concern at the moment is the lack of sunshine, the weather in England has been quite hit and miss recently and the jolokia chillies need plenty of sun to help them ripen.
I shall endevour to try a few specialist Indian recipes with these, if some are ready by the weekend then I shall use them on an Indian vegetarian wedding breakfast for fifty or so people that I am catering for on sunday.
Well done !
Question is, how on earth do you know how much to put in a dish ?
Good luck - I think you’ll need it
Rod
July 25, 2008 @ 7:02 am
Rod,
Thanks, I always cut a small piece a try it first, regardless of the heat. That way I can judge how much/little to use and the type of flavour the chilli will give to that dish. There is a lot more to chillies than just heat.
Miles
July 25, 2008 @ 7:25 am
Miles,
Don’t like the sound of this, it’s far too risky and we might lose our host in a puff of very fiery smoke
So then what could you disguise this tiny sample in …. hot chocolate (look I know it’s not the weather but these are no ordinary circumstances!) or mashed up in some coconut cream? The good people of Lincolnshire will probably hear the cries from where you stand, the rest will have to wait for your verdict 
Cid
July 25, 2008 @ 11:30 am
Miles,
The local fire brigade is on the alert and ready to extinguish the fire from your good self. What will you have on stand-by to cool you down, just in case the brigade is delayed?
Well done for having a go at growing them.
Elsie
July 25, 2008 @ 1:33 pm
Ladies,
but just in case I’ll have some natural yoghurt on standby….
Fear not, I’m made of sterner stuff
Miles
July 25, 2008 @ 2:49 pm
Elsie,
I suggest we mix up a digestive tract lining potion which he should take well before the toxic chilli
Cid
July 25, 2008 @ 2:59 pm
Here is a chime in from California. The old wisdom here is that anyone eating a spicy, hot chili should always follow it with ice cream. Then as the spiciness makes its way through the digestive tract, one keeps saying, “Come on ice cream.”
July 25, 2008 @ 6:13 pm
Annie,
Sounds like a good excuse for a tub of ice cream! Anyone (me) who eats one of these deserves one
Good to hear from you again
Miles
July 25, 2008 @ 9:20 pm
Sizzle, sizzle.
You are one daring chef. Having spent several years in New Mexico, I’m used to hot peppers, but this sounds like it’s off the Richter scale (or Scoville scale).
You know that capsaicin is the potent phytonutrient in chili peppers that gives them their heat and their health benefits. It’s an anti-inflammatory, supports immune function, helps lower cholesterol levels and might even lower the risk of stomach ulcers, which is a big surprise. As you know from tasting hot peppers, they also clear out your nose and lungs — good way to get rid of a cold!
Love your photos, Miles.
Take care,
Melissa
July 30, 2008 @ 3:00 am
Melissa,
That’s very interesting, I knew that chillies had some health benefits but not specific ones. Your information beefs up what I often say about chillies in that there is a lot more tothemthan just heat.
I shall start drying some ready for those winter colds!
Thanks Melissa,
Miles
July 30, 2008 @ 7:48 am
Miles,
Congratulations! This is very interesting, and I’m highly intrigued, as these chiles look almost nothing like the Naga chiles that grow in Nagaland! I’m fascinated by all these related species and land races, and how they take on such different forms depending on the weather and soil and how they are grown, etc., etc.
As for how much to use: local Nagas tell me they generally use one or two per family curry. But even that is too hot for some people, so they put a fresh chile into the curry pot for a short time, then remove it. On the other hand, some people eat these chiles like candy. And this is a heat-tolerant group of folks we’re talking about here. Cooks told me if they run out of Naga chiles, they substitute 16 (!) regular hot Indian peppers.
Now here’s the question I’m really curious about: how do they smell? Naga chiles in Nagaland have the most distinctive smell, like none other (hot, smoky, sweet; a vague sense of cranberry). You would know it in an instant. I’d love to know whether these varieties retain that.
July 30, 2008 @ 6:24 pm
Karen,
I thought that myself, the bhut jolokia I am growing are coming on well and look to be the same as those in your last post, though they are still small and green. I bought these naga’s from a very reputable dealer in the UK so presumed they would be a true naga. I will have a look tomorrow and get back to you via your blog, I shall also compare them to the Dorset naga. I’ll photograph them again and email it over to you.
Thanks Karen
Miles
All-please click on Karen’s name for a real insight into the home of these chillies, it’s a fascinating account.
July 30, 2008 @ 6:41 pm
Hi Miles,
Are those Naga seeds from chileseeds.co.uk? I hope they are not…
January 6, 2010 @ 6:58 pm
pro bono,
No mate, don’t think so but you have to be very careful, I’ve been caught out a couple of times. Honestly can’t remember who I used.
Miles
January 6, 2010 @ 8:27 pm
I have recently bought a bottle of naga chillie vinigar from curry frenzy online. it is awsome on chips but use very sparingly.
February 22, 2010 @ 7:54 pm
George,
Welcome to the site and thank you for commenting. I must say I think you’re very brave putting that on your chips!!!
Easy does it George!
Kind regards
Miles
February 22, 2010 @ 10:47 pm
Hi Miles,
Came across this one while looking for more Naga info online. I know it is old but wanted to comment anyway.
I’m afraid I’m with Karen. These don’t look like Nagas to me. They are shaped like “Annum” chillies rather than the “Chinese” variety that Nagas belong to. You can also see this from the blue/purple colour on the stems.
I’m interested to see how they tasted in the end? Were they as hot as you suspected??? Karen’s comment on the smell and flavour is spot on too. The smokiness of Nagas is completely unique and really is nice.
The trick with them is to keep that flavour without too much heat overpowering it.
Have you tasted habanero chillies before? These are also unique in terms of flavour and suit being used raw best (salsas are great but very hot). Last year I grew some Numex Suave Orange which are a variety that has been crossed with habaneros to have little/no heat but still has the habanero flavour.
These are great chillies and perfect to bulk out the salsa for a real habanero flavour!
One winning way I found last year to use Nagas was in chilli chocolate ice-cream. Using really dark chocolate. I infused a naga chopped in half for 30 seconds in the hot mix to get the flavour and a bit of heat. That was waaaayyyyy to long though and I had to dilute it 3 times. It was still a bit too hot but the flavour was amazing.
Sam.
June 10, 2010 @ 11:35 am
Sam,
Yes, I was ‘conned’ with the seeds. I did grow true jolakia’s, bin and bhut. The ones above were grown in a polytunnel and were a very good chilli, particularly for drying so I wasn’t too upset.
I’ve grown (and posted on here) about habanero chillies, I’ve grown chocolate, Orange and Yellow varieties and really enjoyed them. They are great in salsa’s and ‘proper’ chilies.
I haven’t really done much with chili and chocolate, I’ve tried it but not used it in any of the restaurants I oversee. Balance, I suspect is everything.
Miles
June 10, 2010 @ 10:56 pm
I’ll have to have a look at those too then! I wish I had a polytunnel!
Yes you’re quite right, balance is key. Also the sweetness is important, i think to get it right you want it quite bitter from very dark chocolate. Also you don’t need much of it.
It is a very strange sensation (especially if a bit too hot). The heat of the chilli builds gradually and it makes you want more of the ice-cream to cool your mouth a bit. Then the whole thing starts over!
June 11, 2010 @ 11:44 am
Sam,
I used to have three, all thirty foot long and full of chillies! Took some looking after
Miles
June 11, 2010 @ 3:51 pm
Wow! Thats some serious chilli production!
Must have had enough heat to power the whole country
June 14, 2010 @ 3:01 pm
Must have had enough heat to power the whole country
I’m still eating the dried ones - had one today in fact !
June 14, 2010 @ 3:37 pm
Sam,
I had two greenhouses full of them as well
Miles
June 14, 2010 @ 5:23 pm
Wow! How many did you get through in your restaurant? Must have been a spicy place for a long time!
June 15, 2010 @ 3:15 pm