Description
Product Name: Naga Red
Cultivar Name: Naga Red
Species: Capsicum chinense
Common Names: Naga Red
Type: Heirloom Derived
Origin & Lineage
Geographic Origin:
Naga Red is a superhot cultivar derived from the legendary Naga Morich landrace of Bangladesh and Northeast India. It was further refined in the United Kingdom, notably by Joy and Michael Michaud of “Peppers by Post,” who developed the Dorset Naga from Bangladeshi seed stock. The red variant is a stabilized selection known for its blistering heat and fruity complexity.
Cultural Significance:
Naga Red peppers are revered in Bangladeshi and Indian cuisine, where they are used in curries, pickles, and spice pastes. In the UK, the cultivar gained notoriety as one of the world’s hottest peppers and was briefly recognized by Guinness World Records. It remains a staple in extreme hot sauces and chili-eating contests, and is prized by collectors for its visual intensity and flavor depth.
Lineage / Hybridizer History
Parentage:
Stabilized selection from Naga Morich landrace, with possible influence from Bhut Jolokia and Trinidad Scorpion in hybrid variants
Breeders selected for:
• Wrinkled, elongated pod shape with scorpion-like tail
• Deep red coloration at full maturity
• Fruity, floral aroma with slow-building heat
• High capsaicinoid concentration
• Vigorous growth and high yield
Stabilization Status:
Stable hybrid cultivar. Widely available through specialty seed houses. Open-pollinated and true to type across generations.
Heat Profile
Scoville Rating (SHU): 900,000–1,300,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Naga Red delivers a slow-building, volcanic burn that intensifies over 2–3 minutes. The heat is concentrated in the placenta and inner walls, with a lingering afterburn that can last up to 30 minutes. It is hotter than most habaneros and ghost peppers, with a smoother onset and longer duration.
Flavor Profile
Tasting Notes:
Fruity and floral with notes of citrus, guava, and fermented mango. Undertones of smoke and earthiness emerge when cooked.
Aftertaste / Finish:
Lingering heat with a sweet, tangy finish and subtle bitterness
Ideal Pairings:
• Fermented hot sauces and chili pastes
• Bangladeshi curries and pickles
• Indian chutneys and spice blends
• Caribbean jerk marinades
• Thai soups and stir-fries
• Barbecue rubs and infused oils
Fruit Characteristics
Shape:
Elongated, wrinkled pods with tapered tips and occasional scorpion-like tails
Size:
5–7 cm long, 2–3 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Orange-red
• Ripe: Deep crimson red
• Overripe: May darken to maroon
Wall Thickness:
Medium
Texture & Skin:
Heavily wrinkled, glossy skin. Flesh is firm and oily.
Plant Details
Growth Habit:
Upright and bushy
Plant Height & Width:
Height: 80–100 cm
Width: 60–75 cm
Foliage:
Dark green, ovate leaves with moderate canopy density
Flower Color:
White
Days to Maturity:
100–130 days from transplant
Yield:
Moderate to high — typically 10–15 pods per plant under optimal conditions
Naga Red plants are vigorous and benefit from staking due to heavy fruit load. They thrive in warm climates and are suitable for containers, raised beds, and field rows.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–7.0
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.
Fertilization:
Apply balanced NPK fertilizer every 4–6 weeks. Supplement with calcium and magnesium to prevent blossom end rot.
Pruning:
Remove lower leaves and non-productive branches to improve airflow and light penetration.
Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and direct light.
Notable Compounds
Capsaicinoid Content:
High — primarily capsaicin and dihydrocapsaicin
Volatile Flavor Compounds:
Limonene, methyl anthranilate, and esters contribute to fruity aroma
Pigments:
Red coloration driven by capsanthin and beta-carotene
Nutritional Value:
Rich in vitamin C, carotenoids, and antioxidants. Contains dietary fiber and trace minerals.
Culinary & Cultural Use
Traditional Uses:
Naga Red is central to Bangladeshi and Indian cuisine, used in pickles, spice pastes, and fiery curries. It is also popular in UK hot sauce production and chili festivals.
Raw vs Cooked Flavor:
Raw: Fruity, floral, and explosively hot
Cooked: Sweet, smoky, and mellowed with depth
Regional Dishes:
• Bangladeshi naga pickle (achar)
• Indian naga chutney with mustard oil
• Caribbean pepper mash and jerk rubs
• Thai chili pastes and soups
• British extreme hot sauces and chili jams
Storage / Drying / Preserving Tips:
• Can be frozen whole or chopped
• Suitable for drying into flakes or powder
• Excellent for fermentation and mash production
• Can be preserved in vinegar or oil infusions
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