Description
Chilli Name : NAGA BURMESE
Chilli Species : Chinense
Chilli Origin : Myanmar (Burma)
Chilli Heat : Superhot
Naga Burmese is a superhot variety from Myanmar, closely related to the Indian and Bangladeshi Naga chillies that reshaped modern chilli breeding. It combines the ferocious heat expected from the Naga family with a unique fruity–floral aroma that reflects its Southeast Asian roots.
Pods are elongated and wrinkled, tapering to a point, and average 5–7 cm long. They ripen from green to vivid red, with a sweet, slightly floral flavour before the heat kicks in — a burn that can exceed 1,000,000 SHU. The heat builds slowly, spreading across the mouth and lingering for several minutes, making it perfect for hot sauces, relishes, and ferments where both heat and complexity matter.
Plants are tall and spreading (90–120 cm), producing dense clusters of pods through summer. They prefer warm, humid conditions, thriving under greenhouse protection in cooler regions. Like other Chinense types, the Burmese Naga is long-seasoned and rewards patient growers with exceptional yields of blisteringly hot pods.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in around 110–120 days, cropping well into late summer.
