Capsicum chinense
Naga Viper - Scoville, Taste & Uses
Naga Viper peppers coil heat from three superhots: Naga Morich, Bhut Jolokia, and Trinidad Scorpion. The pods are wrinkled, red, and menacing. Flavor hints at tropical fruit before a rapid burn climbing past 1.3 million SHU. For a brief time in 2011, it held the Guinness record for hottest pepper. Makers use Naga Viper in extract-level sauces and novelty snacks. Approach with caution, savor the adrenaline - approved by the Ministry of Venomous Heat. Naga Viper misst in der Regel 1,300,000-1,382,118 SHU (Extrem). Ist in United Kingdom in Gewürzen, Eingelegtem und Marinaden enthalten. Use Naga Viper in micro quantities for hot sauces, chili pastes, and infused oils. Blend with fruit or molasses to tame the burn. Dehydrate pods for powders, but grind outdoors. Add tiny slivers to large pots of curry or stew, ensuring even distribution. Always label containers clearly. Siehe Soßen mit Naga Viper
Auch bekannt als: Naga Viper Chili
Art
Capsicum chinense
Schärfe
Aroma
instant-heat, Fruchtig, Erdig, lingering, Kräftig
Herkunft / Regionen
United Kingdom
Farbe / Form
Red when ripe
Fruchtgröße
5-6 cm long, wrinkled
Probier es in der Praxis aus
Entdecken Sie Saucen mit Naga Viper
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Naga Viper
Entdecken Sie, wie Kreative Naga Viper in verschiedenen Stilrichtungen und Regionen einsetzen.
Geschmack & Aroma
Naga Viper peppers coil heat from three superhots: Naga Morich, Bhut Jolokia, and Trinidad Scorpion. The pods are wrinkled, red, and menacing. Flavor hints at tropical fruit before a rapid burn climbing past 1.3 million SHU. For a brief time in 2011, it held the Guinness record for hottest pepper. Makers use Naga Viper in extract-level sauces and novelty snacks. Approach with caution, savor the adrenaline - approved by the Ministry of Venomous Heat.
Use Naga Viper in micro quantities for hot sauces, chili pastes, and infused oils. Blend with fruit or molasses to tame the burn. Dehydrate pods for powders, but grind outdoors. Add tiny slivers to large pots of curry or stew, ensuring even distribution. Always label containers clearly.
Wärmeprofil
Scoville-Skala
1,300,000-1,382,118 SHU
Heat label
Extreme
Erntezeit
Late summer to early autumn
Sauce-Index-Einträge
2
Geschichte & Kultur
UK grower Gerald Fowler at the Chilli Pepper Company bred the Naga Viper through repeated backcrossing of Naga Morich, Ghost Pepper, and Trinidad Scorpion. Guinness recognized it as the world’s hottest in 2011, though it has since been surpassed. The pepper’s fame sparked global interest in British-grown superhots and inspired countless challenge products.
Botanik & Anbautipps
▼
Start seeds indoors 12 weeks before planting, using heat mats at 30°C. Transplant into full sun and rich soil once nights stay above 18°C. Plants reach about 1 meter tall and need staking. Provide high humidity, steady feeding, and good airflow. Ripening takes 120 to 140 days. Greenhouses or indoor grow setups are recommended in cooler regions.
Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.
Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.
Probierpaket kaufenHäufig gestellte Fragen
Naga Viper erreicht in der Regel eine Größe von 1,300,000-1,382,118 SHU (Extrem). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
instant-heat, Fruchtig, Erdig, lingering, Kräftig
Naga Viper Chili tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir 7 Pot, Carolina Reaper, Ghost Pepper, Komodo Dragon an, wenn du ähnliche Gerichte oder Rezepte suchst.
- 7 Pot - Extreme
- Carolina Reaper - Extreme
- Ghost Pepper - Extreme
- Komodo Dragon - Extreme
Use Naga Viper in micro quantities for hot sauces, chili pastes, and infused oils. Blend with fruit or molasses to tame the burn. Dehydrate pods for powders, but grind outdoors. Add tiny slivers to large pots of curry or stew, ensuring even distribution. Always label containers clearly.
Start seeds indoors 12 weeks before planting, using heat mats at 30°C. Transplant into full sun and rich soil once nights stay above 18°C. Plants reach about 1 meter tall and need staking. Provide high humidity, steady feeding, and good airflow. Ripening takes 120 to 140 days. Greenhouses or indoor grow setups are recommended in cooler regions.
Wear gloves, goggles, and respiratory protection when handling. Ventilate workspaces, and keep dairy or sugar solutions nearby. If exposure occurs, wash with soap and oil, and seek medical help for severe reactions.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-10