Naga Morich Pepper Review
I’m a big fan of the Bhut Jolokia. It’s flavor profile and burn just hit me in the right spot. And as such, I try to check out as many variants and close relatives of that pepper as I can. That’s how I came about growing the Naga Morich during the 2020 season. This particular ghost pepper family member is like the bigger, badder cousin.
![Naga Morich peppers](/wp-content/uploads/2020/11/naga-morich-pepper-review.jpg)
Now, I’m not sure if the fruit of my plant are really true to form – they appear a good deal thinner and longer than other examples of the Naga Morich that I have seen online. That said, I really do love the way these pods look. That bright red skin and lightly blistered, twisting length just scream, “evil!” I mean, seriously, just look at that interior below – the sheen of capsaicin was enough to induce drool
The aroma doesn’t come across as evil, but it does smell darn fiery as fruit notes present themselves up front with a lingering hint of floral notes. The flavor of these gnarly pods follows suit. The pepper’s walls are thin, but still provide a satisfying crunch as the earthy and fruity flavors lead the way for the slightest hint of flowers way off in the distance. These things have a great taste that lingers as the heat starts to build.
![Naga Morich peppers](/wp-content/uploads/2020/11/naga-morich-pepper-review-2.jpg)
The Naga Morich’s heat is a very slow building one that starts at the back of the throat and methodically works its way forward to an eventual, full-on mouth burn. The fire is not overly stingy or aggressive as it plateaus. It certainly feels warmer than your standard Bhut Jolokia, as well as the Yellow Dorset Naga that I reviewed recently.
I thoroughly enjoyed my introduction to the Naga Morich this growing season. The plant was more than prolific, producing more ripe fruit than I could harvest (or hope to consume on my one from one plant). The flavor of these fruits was superior to the Dorset Naga and I think I prefer it over the standard ghost pepper. The burn is brighter and a peaks a bit higher, as well, which is always a bonus. I’ve blended dried Naga Morich into a variety of powders this Fall and it has done quite nicely there and in sauces.