Description
Chilli Name : NAGA VIPER CHOCOLATE
Chilli Species : Chinense
Chilli Origin : United Kingdom
Chilli Heat : Superhot
Naga Viper Chocolate is a rare brown variant of the original Naga Viper — the 2011 world-record-holding British superhot created by Gerald Fowler of The Chilli Pepper Company. This version keeps the same fierce heat and hybrid heritage (Naga Morich × Bhut Jolokia × Trinidad Scorpion), but ripens to a deep chocolate-brown colour with a richer, smokier flavour profile.
Pods are medium-sized and heavily wrinkled, about 5–7 cm long, ripening from dark green to deep brown. The flavour is earthy, slightly sweet, and smoky, followed by an intense, deep burn that builds slowly before peaking at over 1,200,000 SHU. Like most chocolate-coloured Chinense types, it brings a more savoury and roasted tone to superhot sauces and powders — perfect for those who like flavour with their fire.
Plants are tall and vigorous (90–120 cm), producing good yields of dark pods under warm, humid conditions. Best grown in greenhouses or tunnels for reliable ripening in cooler climates.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in roughly 110–120 days and crop through late summer into early autumn.
