Naga Morich
In its own language: ꠘꠣꠉꠣ ꠝꠞꠤꠌ
Capsicum chinense ‘Naga Morich’
A superhot chili cultivar from Northeast India and Bangladesh, known for its blistering heat and ribbed skin.
The Naga Morich is a naturally occurring chili pepper cultivar of Capsicum chinense. It originates from Nagaland in Northeast India and is also cultivated in Bangladesh. The fruit measures over 800,000 Scoville units, making it one of the hottest peppers known.
- Measures over 800,000 Scoville units.
- Originates from Nagaland and Bangladesh.
- Has a pimply, ribbed texture.
- Used to breed the Carolina Reaper.
- Registered as a GI tag in 2007.
What is Naga Morich?
This variety belongs to the Capsicum chinense species and produces small to medium-sized fruits. The peppers feature large leaves and five-petaled flowers. The fruit itself has a distinct pimply and ribbed texture, which sets it apart from smoother relatives like the Bhut Jolokia. It is widely recognized as one of the most intensely hot natural chilies available.
Where does Naga Morich come from?
The plant was first cultivated extensively in the Indian state of Nagaland. Farming practices later expanded into neighboring Bangladesh. In local languages such as Bengali, Nepali, and Hindi, the word for chili is 'morich'. In Nagaland dialects like Zeliangrong and Angami, it is called chaiberachi or chudi chusi, translating to 'king of chillies'.
What does Naga Morich taste like?
The primary characteristic is extreme pungency driven by capsaicin. It registers above 800,000 on the Scoville Heat Unit scale. This places it among the hottest naturally occurring peppers. The flavor profile is dominated by intense heat rather than complex aromatic notes.
How Naga Morich is grown and processed
It grows as a shrub with large foliage. Cultivation started in Northeast India before spreading to Bangladesh. Today, it is also grown in the United States, Australia, and Finland. In the UK, a subspecies known as Dorset Naga is produced. Farmers harvest the green, unripe fruits for maximum heat intensity.
Naga Morich, drawn
How Naga Morich is used
In Nagaland, the pepper serves culinary, medicinal, and cultural purposes. Internationally, it is primarily used to produce extremely hot sauces. Breeders have also utilized it to create hybrid varieties like the Carolina Reaper and Naga Viper due to its potent genetic traits.
Naga Morich in the world's kitchens
It is central to Naga cuisine. The pepper is also used in international hot sauce production. Growers in Finland sell the fresh pods in supermarkets. Its use extends to experimental breeding programs worldwide to develop new superhot cultivars.
At a glance: where it turns up
Cuisines
Traditional and medicinal use
Traditional uses in Nagaland include medicinal applications alongside culinary ones. The pepper holds cultural significance in the region. No specific medical advice is provided; these uses are described as local tradition.
The trade in Naga Morich
The name 'Naga Mircha' received Geographical Indication status from the Government of India in 2007. This protects the origin and quality associated with the Nagaland region. The trade involves distribution to countries like the US, UK, and Australia for sauce manufacturing.
Questions people ask about Naga Morich
How hot is the Naga Morich?
It measures above 800,000 Scoville Heat Units. This makes it one of the hottest naturally occurring chili peppers in the world.
Where does this chili come from?
It originates from Nagaland in Northeast India. It is also farmed in Bangladesh and other regions like Manipur and Assam.
What does it taste like?
It delivers an exceptionally hot, blistering heat. The flavor is dominated by intense pungency rather than sweet or fruity notes.
Is it different from the Ghost Pepper?
Yes. The Naga Morich has a smaller size and a pimply, ribbed texture. Other varieties like the Bhut Jolokia have smoother flesh.
Good reading and sources
The facts on this page come from the Wikipedia article "Naga Morich", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
More from India
All the spices of India
🇳🇵 Nepal and 2 moreDalle Khursaniडल्ले खुर्सानी
A round, fiery chilli from the Himalayas, known for its intense heat and vitamin content.Chilli · Hot and fiery
🇮🇳 India and 2 moreGhost pepperbhut jolokia
A superhot chili from Northeast India with over one million Scoville units of heat.Chilli · Hot and fiery
🇨🇳 China and 2 moreCrushed red pepper
Dried and crushed chilli peppers, often with seeds, used as a spicy condiment.Chilli · Hot and fiery · Earthy and deep
🇮🇳 IndiaNandurbar Mirchiनंदुरबार मिर्च
A GI-tagged chilli cultivar from the Nandurbar district of Maharashtra, India.Chilli · Hot and fiery
Its cousins elsewhere
All chilli
🇵🇪 Peru and 5 moreChili pepperchīlli
The pungent berry of the Capsicum plant, used to add heat to dishes worldwide.Fruit · Hot and fiery · Earthy and deep
🇯🇵 JapanKarashiからし
A potent Japanese mustard made from brown mustard seeds, served as a sharp condiment.Seed · Hot and fiery · Sharp and pungent
🇪🇬 EgyptShattaشطة
A fermented Levantine paste of fresh chillies, garlic, and saltHot and fiery · Sharp and pungent
🇲🇽 MexicoSalsa macha
A Mexican condiment of dried chilies and oil, crushed to a coarse texture.Paste · Hot and fiery · Sharp and pungent