Description
Naga Bengal is a true descendant of the legendary Naga Morich, grown across the Bengal region that spans northeastern India and Bangladesh. It carries the unmistakable flavour, aroma, and explosive heat that made the Naga family famous worldwide. This variety showcases the intense burn of the original landraces, balanced by a complex, fruity character typical of Chinense chillies.
Pods are elongated and slightly wrinkled, around 5–7 cm long, ripening from green to rich red. The flavour is sweet, floral, and lightly smoky, followed by a deep, consuming burn that can exceed 1,000,000 SHU. Like its Naga relatives, the heat builds slowly before peaking with an intense sting that lingers — ideal for fiery sauces, pickles, and powders.
Plants are medium to tall (80–100 cm), branching well and producing heavy clusters of pods through summer. They thrive in greenhouse or polytunnel conditions, where consistent warmth allows full pod development and flavour depth.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants mature in roughly 110–120 days and continue producing heavily through late summer.
