Description
The wonderful Naga Chilli from Nagaland in India is smoked dried using the local wood - a selection of different types produce a wonderful and unique smokey flavour
Naga Bhut Jolokia broke all the records, before the naga was tested Habanero Savina was king at 500K Shu, the Naga Bhut Jolokia was a tested and smashed the 1m SHU The Chilli that started a revolution – Cheers Pete (the man who brought naga to the world)!
Naga is rated at 1m SHU – see our guide for how hot this is but trust me it’s hot, in curry terms it is 10x hotter than a Vindaloo
Naga Bhut Jolokia translated into English is Ghost Pepper
Naga evolved in north India after being taken to this part of the world by The Portuguese in the 1500s, it has changed the chilli oil so when you eat one of these bad boys it will burn for 10 minutes, normal superhots will peak after a few minutes
Watching naga videos always go the same way, after a few seconds "it’s not that hot" after 1 minute its "I’m dying"!
Naga flavour is a wonderful and distinctive chilli fruity flavour
To get the best from chilli heat up and simmer for a few minutes to release the oils that make this a great hot chilli
The pods are whole and include the seeds stems are removed before grinding
Grown in Nagaland India - Our Naga is processed by our friends who can be seen here in action drying and processing wonderful naga pods
See our video on how to hydrate chilli here
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Nutritional Information per 100g
Energy kcals 324
Energy kJ 1355
Protein 10.6g
Fat 5.8g
of which Saturates 0.8g
Carbohydrate 69.9g
of which Sugars 41.1g
Fibre 28.7g
Sodium 91mg
Smoked Naga Chilli Powder Quick Reference
- What is it? Naga Bhut Jolokia from Nagaland, smoke-dried over local woods before grinding.
- Flavour Distinctive fruity Naga flavour layered with a unique local-wood smoke.
- Heat level Superhot, around 1,000,000 SHU, with a long-building burn.
- Origin Grown, smoked and processed in Nagaland, India.
- Common uses Smoked hot sauces, extreme curries, marinades, chilli blends and dishes needing both smoke and serious heat.
- Pairs well with Tomato, garlic, ginger, citrus, meat, lentils and robust curry spices.
- How to use Use in tiny quantities and simmer during cooking to release the chilli oils and smoke evenly.
- Compare with Smokier than standard Naga powder while retaining the same long fruity burn.
- Possible substitute Standard Naga plus a smoked paprika, although this will not reproduce the local-wood smoke exactly.
- Storage Keep sealed in a cool, dry place away from direct sunlight to protect colour, aroma and flavour.
Good to know: The smoke is not generic: different local woods contribute to the powders distinctive Nagaland character.
Customer Reviews
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Cracking Chillis
Great, Really Good. Everything From Start To Finish Was Excellent
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Brilliant customer service
Not received yet But optimistic purchased before without issue I’m sure it’s lateness is down to COVID. Quick update sent them an email and optimism prevailed they sent another package first class and I received next day my first order must have been lost in post Excellent product Excellent response to my email thank you
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amazing smoky
amazing smoky goodness that will bring tears of joy and a few of pain :)
