When we’re talking to an audience we find is interesting to ask what chilli varieties people know. Besides the infamous Habanero, Jalapeno and Cayenne, two words sometimes come up…Ghost Chilli. The Ghost Chilli goes by many different names depending on where it’s grown. In the provinces of North Eastern India including Nagaland, Manipur and Assam it’s often Bhut Jolokia and sometimes Bih Jolokia whilst in areas of Bangladesh is can be known as Naga Morich or The Serpent Chilli.
The Dorset Naga originates from Bangadeshi Naga Morich chillies grown out here in the UK.
Grown from our own seed. At around 1,000,000 SHU (A regular Jalapeno is less than 10,000) these chillies are seriously hot. They’re not for the faint hearted. No-one has ever died from eating super hot chillies but if you’ve got an underlying health problem it’s wise to stay away.
Plants are slow growing earlier in the year but as the days get longer and temperatures rise, they start to put on some size. Expect to see flowers as early as late July that the give way to green fruit that matures to a bright red. Chillies have a bumpy skin that is synonomous with super hot Capsicum Chinense varieties. Fruit can be picked at any time, either red, green or something inbetween. Our local curry house produces their Naga curry using green fruit.
Depending on plant pot size, plants can grow to a metre tall and require some form of support.