Naglah Brown Pepper Review

March 10, 2022 | Article Topics:

The 2022 pepper season is just getting started, but I’ve still got a couple of reviews to post for a handful of varieties I grew in 2021. This Naglah Brown – a brown variant to a cross between a red Bhut Jolokia and 7 Pot Douglah – kicks off the final four peppers from last season.

My particular plant was a good sized specimen, easily reaching at least 3.5 feet in every direction. It was also a fairly prolific plant with more ripe pods coming on quite strong toward the end of the season. The ripened fruit look nasty as you can see below – just a lump of lobed, brown mayhem with wrinkled flesh. It almost doesn’t even look like a pepper at this angle.

Naglah Brown pepper

While the exterior of the Naglah Brown is menacing, the interior is down right scary. There is a solid, spongey placenta filling the inner cavity and pooling oils along the medium thickness walls. Warning signs abound within this one, screaming that a world of pain awaits.

The aroma just echoes those sentiments with a pungent scent that is earthy, lightly floral and smells like it’s going to be extremely fiery. A light grassy note lingers with each sniff.

Naglah Brown pepper

Flavor-wise, I prefer the red Naglah Beast as the Brown is fairly perfumey and bitter. Like many brown peppers, there is a good deal of earthiness that I truly enjoy, but it’s tough to get past that floral quality as it dominates – until the heat arrives, that is.

The burn hits slower than the red variety, building with a crawl from the chest and back of the throat, eventually enveloping the tongue with an intense level of heat. Despite the superhot level of fire here, the Naglah Brown comes across more mellow than the red variety. Oh, it’s still an extreme plateau, but it hits differently, not as aggressively. The burn sits at the peak for a spell before fading smoothly.

Even though I am not a huge fan of the flavor, the type of burn the Naglah Brown presents is right up my alley. I may not use the pods I harvested (and froze) for a sauce, but they will certainly make for a nice powder blend.