Bengle Naga Chilli

The Bengle Naga is a specific and highly potent chilli belonging to the Capsicum chinense species, the family responsible for the world's most intensely hot peppers. Its origins are deeply rooted in the Sylhet region of Bangladesh and the neighbouring areas of Northeast India, where it has been cultivated for generations. It is a close relative of the infamous Bhut Jolokia (Ghost Pepper) and Naga Morich, with the "Naga" name directly referencing the Naga people and the pepper's cultural heritage in the region. The Bengle Naga delivers a ferocious heat, with a Scoville rating that places it firmly in the super-hot category, typically registering between 800,000 to 1,200,000 Scoville Heat Units (SHU). This makes its pungency comparable to that of its notorious Ghost Pepper sibling, providing an immediate and prolonged burn for true heat seekers.

The Bengle Naga plant is a vigorous and robust grower, often developing a somewhat sprawling, bushy habit and typically reaching a height of 90-120 cm. Due to its high productivity and the substantial weight of its fruit, the plant often benefits from staking or support. The pods themselves are visually imposing, growing to a considerable size of 5-8 cm in length. They have a distinctive elongated, conical shape with a highly irregular, wrinkled, and bumpy surface that serves as a clear warning of their intense power. The pods undergo a dramatic colour transformation as they mature, ripening from a light green to a vibrant, glossy red or a deep orange-red.

Beyond its brutal heat, the Bengle Naga is prized for a rich and complex flavour profile. It possesses a prominent earthy and smoky undertone, which is a signature characteristic of the Naga family of peppers. This is balanced by a distinct fruity sweetness and a tangy, almost sour note that emerges just before the full intensity of the heat builds. This unique combination of flavour and fire makes it an exceptional, albeit formidable, culinary ingredient. It is traditionally used in minute quantities to add depth and extreme heat to authentic South Asian curries and stews, and it is also used to craft mind-blowingly hot sauces and potent chilli powders.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.