Naga Viper Chili
Naga Viper Chili: Detailed Information and History
The Naga Viper chili is one of the hottest chili peppers in the world, known for its intense heat and complex genetic lineage. It briefly detained the title of the world's hottest chili pepper in the end of 2011.
Table of Contents
Naga Viper Chili: Detailed Information and History. 1
Review
- Scoville Heat Units (SHU): Around 1,349,000, making it one of the hottest peppers in the world.
- Appearance: The Naga Viper is small to medium in size, with textured, wrinkled skin. It matures to a bright red color.
- Flavor: In addition to its intense heat, it has a fruity, slightly smoky flavor.
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History
- Development:
- The Naga Viper was developed by Gerald Fowler, a chili breeder at the Chili Pepper Company in Cumbria, England. This is a hybrid pepper that combines genetics from three very hot peppers:
- Naga Chili (a super-hot chili from Bangladesh/India)
- Bhat Jolokia (ghost pepper) (from India)
- Trinidad Scorpion (from the Caribbean)
- Guinness World Records:
- In 2011, the Naga Viper briefly held the title of the world's hottest chili, certified by Guinness World Records. It was later replaced by other chiles such as the Trinidad Scorpion Butch Tea and the Carolina Reaper.
- Legacy:
- Although it is no longer the hottest chili, it is a favorite among chili lovers for its intense heat and unique flavor.
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Heat Level
- The Naga Viper's heat level is measured at 1,349,000 SHU, placing it above the Bhut Jolokia and below the Trinidad Scorpion Buch T on the Scoville scale.
- Its extreme heat comes from its high concentration of capsaicin, a compound that stimulates heat receptors in the body.
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Characteristics
- Development:
- The Naga Viper plant thrives in warm climates and can be grown both outdoors in containers and indoors. It needs well-drained soil and plenty of sunlight.
- Appearance:
- Shape: Conical and slightly irregular.
- Color: Starts out green and turns into a vibrant red.
- Skin: Wrinkled, a common characteristic of very hot peppers.
- Flavor Profile:
Beyond spiciness, Naga Viper offers a fruity and slightly acidic flavor, which can add depth to spicy dishes.
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Used worldwide.
- United Kingdom:
- Often used in very hot sauces and spicy condiments.
- Popular in chili-eating contests.
- India and Bangladesh:
- The Naga Viper is related to Naga Chili and Bhat Jolokia, black pepper commonly used in curries, pickles, and chutneys.
- United States:
- Added to specialty hot sauces, chili powder, and chili oil.
- A favorite for culinary challenges and innovative spicy dishes.
- Southeast Asia:
- Occasionally used in fusion dishes, such as spicy noodles and sambal.
- Europe:
- Found in new cuisines targeting gourmet chocolate and spice lovers.
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Pure, practical use.
- Cooking:
- Adds intense heat to soups, stews, and marinades.
- A small piece can flavor an entire dish due to its potency.
- Hot Sauce:
- Often used to prepare very spicy sauces with fruity undertones.
- Protection:
- Pickled or dried for long-term storage.
- Chili Challenges:
- Featured in food challenges and spice lover contests.
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Handling Tips
- Safety: Always wear gloves and avoid touching your eyes or face when handling Naga Viper chilis.
- Neutralizing Heat: Dairy products such as milk or yogurt can help prevent the burning sensation of chilis.
- Storage: Store fresh chilis in a cool, dry place or freeze them to keep them fresh.
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Fun Facts
- The hybrid nature of Naga Viper makes it unstable, meaning seeds from the same plant can produce different levels of heat and slightly different properties.
- Growing peppers was an exciting job that took many years to create.
- Its name combines the ferocity of the Naga Morich and the menace of the viper snake, a symbol of its intense heat.
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