How hot is Naga Viper on the Scoville scale?

Naga Viper typically measures 1,300,000-1,382,118 SHU (Extreme). Ranges shift with cultivar and growing conditions.

Is Naga Viper the same as Naga Viper Chili?

Naga Viper Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.

What peppers are similar to Naga Viper?

Consider 7 Pot, Carolina Reaper, Ghost Pepper, Komodo Dragon for comparable heat or recipes.

How to handle Naga Viper safely?

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.

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 typically measures 1,300,000-1,382,118 SHU (Extreme). Shows up across United Kingdom in condiments, pickles, and marinades. 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. See sauces using Naga Viper

Also known as: Naga Viper Chili

Capsicum chinenseSauce Index | 2

Species

Capsicum chinense

Heat

1,300,000-1,382,118 SHUExtreme

Flavour

instant-heat, Fruity, Earthy, lingering, Bold

Origin / Regions

United Kingdom

Colour / Shape

Red when ripe

Pod size

5-6 cm long, wrinkled

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Sauces Using Naga Viper

Explore how makers use Naga Viper across styles and regions.

Arigatou Gozaimiso

extremeFreestyle

by Chicos Farm

That umami flavour bomb packed with serious heat you never knew you needed. The savoury beast from the East, Arigato Gozaimiso, pays homage to the rich, complex flavours of South and East Asian cuisine. It’s a deep dive into umami, blending tangy, savoury, sweet, salty, citric, and earthy notes, all brought together with serious heat in one unforgettable bottle. Fermented with hoisin, fish sauce, lime, lemongrass, and powered by our signature Naga Vipers, Brazilian Ghost Peppers, and a finish of Red Carolina Reapers, it delivers both full flavour and full fire. Expect an umami-rich flavour journey with smoky, deep earthy tones, and crisp savoury bursts, balanced by zesty citrus and a touch of sweetness. We’ve been caught “smuggling” bottles into our favourite ramen spot, but at home it’s a go-to for stir-fried rice, noodle bowls, or as a dipping sauce (mix it with soy!) for gyozas or summer rolls. Rumour has it, it’s also great on schnitzel... hey, we don’t judge.

Carolina Reaper Ghost Pepper

Not Your Abuela's Sauce

mediumBBQ Chili Sauce

by Chicos Farm

Suave, zesty, smoky hot sauce with just the right amount of fuego. Cue up the music, because your mouth is about to sing. Inspired by a recipe from a real Mexican abuela, this is our signature Mexican-based sauce. Fermented con mucho amor, sweet peppers, tomatoes, smoked dried chillies, orange, dried cumin and coriander seeds, cinnamon, and our very own homegrown Red Big Mama, Yellow Scorpion Butch-T, and just a touch of Red Carolina Reaper, just enough to keep things interesting without overwhelming. Not Your Abuela’s brings your food to life with a deep citrusy-smoky flavour and a crisp, slightly sweet edge. Please try not to use it all on your tacos or chilli. Save some to liven up your grilled meat, roasted veggies, potatoes, or even just a piece of bread (no judgment).

Carolina Reaper Ghost Pepper

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Flavour & Aroma

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.

Heat Profile

Scoville range

1,300,000-1,382,118 SHU

Heat label

Extreme

Harvest window

Late summer to early autumn

Sauce Index count

History & Culture

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.

Botany & Growing Notes

▼

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.

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FAQ

: Naga Viper typically measures 1,300,000-1,382,118 SHU (Extreme). Ranges shift with cultivar and growing conditions.
: instant-heat, Fruity, Earthy, lingering, Bold
: Naga Viper Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
: Consider 7 Pot, Carolina Reaper, Ghost Pepper, Komodo Dragon for comparable heat or recipes.
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.

Sources

Republic of Heat tasting lab field notes
Producer dossiers submitted through Directus
Open cultivar registries & academic pepper research

We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.

Reviewed by Republic of Heat - last updated 2025-11-10