s\u00e5dd till frukt 175 dagar.
\nFruktig smak
\nWhat happens when you hand-pick and grow only the best seeds of one of the hottest peppers in the world? A super subspecies is born. That\u2019s the case with the Dorset Naga. It\u2019s technically a subspecies of the Naga Morich, but its heat and intense popularity, especially in Great Britain, have given the Dorset Naga a place at the pepper scale round table. It\u2019s a subspecies that\u2019s talked about like its own pepper variety, and it has the fangs to back it up. As both the Naga Morich and Dorset Naga are cousins of the ghost pepper, they both rank right up there as some of the hottest peppers in the world.<\/p>\n
How was the Dorset Naga developed?<\/p>\n
It\u2019s a story of two chiliheads with a dream of super-hot perfection. Joy and Michael Michaud of Dorset, England purchased a Naga Morich plant from a local specialty shop. They took the seeds from the best pods of this original Naga Morich, and grew them.<\/p>\n
They did the same for each new crop \u2013 choosing the seeds of the best Naga Morich pods each time. After a few years, and multiple rounds of heat testing, the Dorset Naga was born, and it\u2019s been a favorite for the region \u2013 and around the world \u2013 ever since.
\nHow hot is the Dorset Naga?<\/p>\n
The Dorset Naga \u2013 like the Naga Morich \u2013 is a close cousin to India\u2019s infamous ghost pepper. That\u2019s super-hot even before you consider the selective breeding for the Dorset Naga. It weighs in from 1,000,000 to nearly 1,600,000 Scoville heat units. That\u2019s the potential to be ever so slightly hotter than the Naga Morich at the top end of its scale. Plus, the heat of the Dorset Naga tends to grow even more slowly than the Naga Morich which makes it feel even hotter.<\/p>\n
In terms of our jalape\u00f1o reference point, the Dorset Naga is at least 125 times hotter (hottest jalape\u00f1o, mildest Dorset Naga), and it can tip the scales at 639 times hottest when comparing mildest to hottest. It\u2019s easily one of the hottest peppers in the world, which means take all precautions when handling \u2013 gloves are a must.<\/p>\n
How else does the Dorset Naga differ from the Naga Morich?<\/p>\n
The differences are subtle. Really, when putting two next to each other, you\u2019d be hard-pressed to tell them apart. The skin of the Dorset Naga tends to be slightly smoother and the walls of the chili, too, tend to be slightly thicker and juicier.<\/p>\n
Beyond that, the tastes, the shape, and the size are nearly identical. It\u2019s a sweet pepper (like the ghost pepper) with a floral fruitiness. It looks like a ghost pepper with a slightly worse complexion \u2013 two to three inches long, growing to a point, and maturing from green to red.<\/p>\n
How can you use Dorset Naga chilies?<\/p>\n
Super-hot hot sauces and marinades are a good place to start. The sweetness and slow burn allow real flavor to kick in prior to the intense heat, and mixed into a sauce helps dilute some of that insane intensity. Just a sliver, too, will provide enough heat for a soups, stews, and sweet curries. This is an extreme eat, for sure, so cooking with Dorset Naga should be done with the utmost care and conservativeness in the amount used.
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