Description

Species:Chinense, Extreme heat, High yield, Hot

Belonging to the Capsicum Chinense species, the Nagabon Jolokia boasts a growth pattern reminiscent of the Bih Jolokia, extending over a meter in height. Its pods, resembling those of the Scotch Bonnet, transition from green to a vibrant red hue, with each pod weighing over 10 grams.

Taste Profile

Initially reminiscent of Naga peppers, the Nagabon Jolokia offers a sweet undertone, devoid of the typical bitterness associated with Naga varieties. The flavour evolves from its initial spiciness to a pleasant sweetness, making it a unique addition to culinary creations.

Heat Level

With a Scoville Heat Unit rating of approximately 800,000 SHU, the Nagabon Jolokia delivers a formidable level of heat, just below that of traditional Naga peppers. Its intense spiciness adds depth and complexity to dishes, catering to enthusiasts of fiery cuisine.

Texture and Appearance

Boasting a pod shape akin to the Naga pepper but with the abundance of pods characteristic of the Scotch Bonnet, the Nagabon Jolokia presents a visually striking appearance. The transition from green to bright red pods adds vibrancy to any garden or culinary display.

Size of Plant

The Nagabon Jolokia plant mirrors the growth pattern of the Bih Jolokia, reaching heights of well over a meter. Its robust stature accommodates the abundant yield of peppers, making it an ideal choice for both ornamental and culinary cultivation.

Culinary Uses

The Nagabon Jolokia lends itself well to various culinary applications, thanks to its unique flavour profile and intense heat. Whether incorporated into sauces, marinades, or added fresh to dishes, its sweet yet spicy characteristics elevate the flavour of any recipe.

Growing and Care

Cultivating the Nagabon Jolokia requires attention to its growth habits and environmental needs. Providing ample sunlight, well-drained soil, and occasional fertilization fosters optimal growth and fruit development. Regular pruning and maintenance ensure a bountiful harvest of peppers throughout the growing season.

Fun Facts

• The Naga Morich was once recognized as the world’s hottest chilli.
• In India, it’s used as a natural insect repellent due to its intense heat.
• Nagabon Jolokia is often featured in spicy food challenges and competitions.