Description
Chilli Name : NAGA BLACK
Chilli Species : Chinense
Chilli Origin : India
Chilli Heat : Superhot
Naga Black is a rare colour variant of the famous Naga family of chillies, originating from India’s northeast region. This striking type shares the same genetic firepower as its red and brown relatives but ripens to a deep mahogany-black tone, giving it a dramatic appearance and a more earthy, complex flavour.
Pods are medium-sized and heavily wrinkled, around 5–7 cm long, ripening from green through deep purple to near-black or dark red-brown. The flavour is rich, slightly smoky and fruity, paired with an intense, long-lasting burn often above 1,000,000 SHU. The heat starts slow, then blooms across the palate — ideal for superhot sauces, dark chilli oils, and dried powders where both colour and flavour depth matter.
Plants are tall and bushy (90–120 cm), producing heavy yields of dark, glossy pods that stand out against the foliage. As with most Chinense types, Naga Black thrives in greenhouse or tunnel conditions where warmth and humidity stay consistent.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants take around 110–120 days to mature and continue cropping late into the season under protection.
