Naga Morich

Like many varieties of the Chinense species, the Naga Morich is a small-medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs from the Bhut Jolokia and Bih Jolokia in that it is slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.

The Naga is a naturally occurring species in Bangladesh and Northeastern India, more specifically in Nagaland, Manipur and Assam.

They are also grown in the United States, United Kingdom (as subspecies Dorset Naga) and Australia for the production of hot sauces, and in Finland, where it is mainly sold fresh in supermarkets.

An American breeder Ed Currie used the Naga Morich to create the hybrid Carolina Reaper chili pepper cultivar in the race to grow the hottest chili pepper.^[3]

The Naga Morich chili is extremely hot, but has a flavor that is quite unique.^{[clarification needed]} Like the Bhut Jolokia, it has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors. The chili is well suited for barbeque and grilling due to its unique spice flavor.^{[citation needed]}

• Ghost pepper, commonly known as "bhüt jolokia" which means 'Bhutanese pepper' in Assamese.
• Scoville scale, a measurement of the pungency ("spicy heat") of a chili pepper.
• Pungency