• Three dried Naga Black Chilli peppers held in a hand, showcasing their unique wrinkled texture and dark reddish colour.
  • Four Naga Black Chilli peppers on a white surface, showcasing their unique wrinkled texture and deep red colour.
  • Hand holding three Naga Black Chilli peppers, highlighting their dark, wrinkled texture and vibrant green stems.
  • Naga Black Chilli plant with ripe pods growing in pots, showcasing Capsicum chinense
  • Four dried Naga Black Chilli peppers on a light surface.
  • Naga Black Chilli peppers on white background, Capsicum chinense.
  • Four Naga Black Chilli peppers with stems, known for their rich colour and heat level, on a white background.
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Bishy Barnabees Cottage Garden

Naga Black Chilli

£2.99
£2.99
Tax included.

The Black Naga is a distinct and highly potent Capsicum chinense species, the chilli species famed for producing the world's most extreme peppers. Its origins are rooted in the Naga varieties that trace back to the Sylhet region of Bangladesh and Northeast India, famously including the Bhut Jolokia (Ghost Pepper). The "Black" characteristic is a result of careful selective breeding, stabilizing a unique dark coloration that adds to its mystique and intensity. It embodies the fierce heat of its Naga lineage with a visually striking, almost brooding, appearance, making it a compelling choice for collectors of unique super-hots.

Due to its extreme heat, extreme caution is absolutely necessary. Always wear protective gloves and eyewear when handling, and avoid any direct contact with skin, eyes, and mucous membranes. Use in incredibly small quantities and with the utmost respect. Not recommended for casual consumption.

Quantity of Seeds 10 seeds per packet
Origin Sylhet region of Bangladesh
Genus Capsicum chinense
Scoville Rating/Heat Level The Black Naga Chilli is an extreme super-hot pepper. It typically registers between 800,000 to 1,200,000 Scoville Heat Units (SHU). This places it firmly in the same league as the Bhut Jolokia (Ghost Pepper), delivering an immediate, searing, and prolonged burn that builds rapidly and provides an intense, full-bodied heat experience. 
Plant Size The Black Naga plant is a vigorous and somewhat sprawling grower, typically reaching a height of 90-120 cm (36-48 inches). It develops a sturdy main stem and numerous lateral branches, often benefiting from support or staking due to its productivity and the weight of its substantial fruit.
Pod Size

The pods are visually distinctive and incredibly striking. They start as a dark green, then mature to a glossy, very deep dark brown. They are generally large, measuring 5-8 cm (2-3.2 inches) in length and 2.5-3.5 cm (1-1.4 inches) in diameter, exhibiting a highly irregular, slightly wrinkled, and often bumpy surface characteristic of many super-hot C. chinense varieties. Their shape is typically elongated and conical, sometimes with a slightly pointed or indented end.
Flavour The Black Naga Chilli offers a rich and complex flavour profile. It carries a prominent earthy and intensely smoky undertone, which is highly characteristic of chocolate-coloured and Naga-type peppers. This is combined with a subtle fruitiness and a deep, brooding pepper flavour that develops before the full intensity of the heat takes over. Its robust and unique flavour makes it an exceptional ingredient for crafting mind-blowingly hot sauces, extreme chilli powders, or for use in very minute quantities in traditional curries, stews, or any dish where maximum heat with a dark, authentic, and complex flavour profile is desired.
Sowing & Growing Conditions

Starting seeds indoors is essential to ensure a long enough growing season. Sow seeds indoors approximately 8-10 weeks before the last expected frost, typically from late January to early March.  Use a high-quality, well-draining seed-starting mix. Avoid using garden soil directly, as it can introduce diseases and impede drainage.  Sow seeds about ¼ inch deep in individual small pots or seed trays.  Consistent and relatively high temperatures are crucial for germination. Maintain a soil temperature range of 27-32°C.  Keep the seed-starting mix consistently moist but not waterlogged. Gentle watering with a spray bottle is advisable.  Once seedlings emerge (which can take 2-4 weeks or longer for super-hot varieties), provide them with ample bright light. A sunny windowsill supplemented with grow lights is ideal to prevent weak, elongated growth.  Before transplanting your seedlings outdoors, they need to be gradually acclimatized to outdoor conditions over a period of 7-10 days. This "hardening off" process involves progressively exposing them to more sunlight, wind, and cooler temperatures.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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    Three dried Naga Black Chilli peppers held in a hand, showcasing their unique wrinkled texture and dark reddish colour.
    Four Naga Black Chilli peppers on a white surface, showcasing their unique wrinkled texture and deep red colour.
    Hand holding three Naga Black Chilli peppers, highlighting their dark, wrinkled texture and vibrant green stems.
    Naga Black Chilli plant with ripe pods growing in pots, showcasing Capsicum chinense
    Four dried Naga Black Chilli peppers on a light surface.
    Naga Black Chilli peppers on white background, Capsicum chinense.
    Four Naga Black Chilli peppers with stems, known for their rich colour and heat level, on a white background.

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