capsicum chinense - SHU: 1.000.000
Naga Morich Salmon chili pepper (Capsicum chinense) is a fiery variety of chili known for its intense heat and fruity flavor. With its vibrant salmon-orange hue, this chili is not only a culinary powerhouse but also a striking addition to any garden. Often compared to its relative, the Bhut Jolokia, the Naga Morich Salmon stands out for its complex flavor profile, which combines fruity sweetness with extreme spiciness.
Naga Morich Salmon chili pepper originates from the Northeastern region of India and Bangladesh, where chili cultivation has a long and rich history. Known as one of the hottest chili varieties in the world, the Naga Morich has gained global recognition among chili enthusiasts. The salmon variant, prized for its unique coloration, is a more recent development that retains the intense heat of its ancestors while adding a distinctive visual appeal.
Naga Morich Salmon chili pepper grows on robust plants that can reach a height of 90-120 cm (3-4 feet). The pods are medium-sized, wrinkled, and pointed, measuring about 5-8 cm (2-3 inches) in length. Starting as a light green, the pods mature to a stunning salmon-orange shade. The chili’s aroma is floral and fruity, with a Scoville Heat Unit (SHU) rating of 800,000 to 1,000,000, placing it among the hottest chilies globally. Its thick skin and oily texture make it particularly potent, with the heat lingering long after consumption.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the danger of frost has passed, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to enrich the soil and promote vigorous growth.
Watering: Water consistently to keep the soil evenly moist but not soggy. Slightly reduce watering as the fruits mature to enhance their flavor and heat.
Care: Plant in full sun for optimal growth and fruit production. Provide stakes or cages to support plants as they can grow tall and heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 90–120 days after transplanting. They mature from green to their distinctive salmon-pink color when fully ripe. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Naga Morich Salmon peppers are ideal for hot sauces, drying, or adding intense heat to dishes. Regular harvesting encourages continued fruit production.
Naga Morich Salmon chili pepper is a favorite among spice lovers who enjoy the thrill of extreme heat. Its fruity undertones make it a versatile ingredient in sauces, chutneys, and marinades, where its bold flavor shines through. It’s often used in tiny amounts to elevate curries, stews, and soups, adding depth and a fiery kick. This chili is also popular in hot sauces, providing both heat and a unique flavor profile that pairs well with tropical fruits and savory ingredients. Due to its intense heat, it’s used sparingly, and gloves are recommended during preparation to avoid irritation.
