Description
Chilli Name : NAGA CHOCOLATE
Chilli Species : Chinense
Chilli Origin : India
Chilli Heat : Superhot
Naga Chocolate is a dark-podded variant of the legendary Naga chillies from northeast India, bred from traditional Bhut Jolokia and Naga Morich lines. It retains the same extreme heat that made the Naga name famous, but with a deeper, earthier flavour typical of chocolate-coloured Chinense types.
Pods are heavily wrinkled, around 5–7 cm long, ripening from olive green to rich chocolate brown. The flavour is smoky, savoury, and slightly fruity, developing slowly before the heat strikes with full Naga ferocity — often exceeding 1,000,000 SHU. The burn is long and deep, ideal for superhot sauces, chilli flakes, or powders that need both heat and depth.
Plants are vigorous and branching (90–120 cm tall), producing heavy crops of dark brown pods across a long season. Like other Nagas, they prefer warm, humid conditions and benefit from greenhouse or tunnel protection in cooler climates.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants take roughly 110–120 days to reach maturity, producing steadily through late summer.
