The Dorset naga is a superhot Capsicum chinense chilli selected in Dorset, England, in the early 2000s from a Bangladeshi naga chilli, and reported at around a million Scoville units in early tests.
What it is¶
The Dorset naga is a Capsicum chinense chilli selected in Dorset, in southwest England, from seed of a naga morich, a superhot chilli from Bangladesh and northeast India closely related to the ghost pepper. The pods are 5–7 cm long, wrinkled and tapering, ripening from green to bright red.
It is a superhot. Tests reported in the mid-2000s placed it at around 900,000 SHU and above, with some individual samples reported well over a million; like all superhots, individual pods vary hugely with growing conditions, sunshine and stress, so figures are best read as a guide. The Dorset naga never held the Guinness record, but it helped to show that British growers, under glass, could produce chillies as hot as any in the world.
Origins and history¶
The Dorset naga was selected by Joy and Michael Michaud, vegetable growers and seed merchants in west Dorset. As they have described it, they bought naga chillies from a Bangladeshi grocer in the county in the early 2000s, grew plants from the seed, and selected the best of them over several generations for heat, productivity and consistency under British conditions.
The chilli attracted wide attention in 2006, when it was reported among the hottest chillies tested at the time, around the period when the bhut jolokia (ghost pepper) was also being recognised. It was followed by a rush of British superhots through the late 2000s and 2010s, and by the Trinidad and American varieties that took the record higher still. See hottest chilli records.
Naga chillies were already familiar in Britain through Bangladeshi and Sylheti cooking, and the "naga curry", made with naga pickle or fresh naga, became a fixture of British curry-house menus. See british cuisine.
Flavour and aroma¶
Before the heat there is a brief, clear fruitiness, sweet and slightly floral, with an earthy note typical of naga types. The heat builds for several minutes, filling the mouth and throat, and can take a quarter of an hour or more to subside. Much of it sits in the pale placenta and ribs. Cooked in a curry in small amounts, the fruit comes through more clearly than when eaten raw.
In the kitchen¶
Treat the Dorset naga as a potent seasoning, used by the sliver.
- Curries: the "naga" curry of the British curry house uses naga in small amounts; a quarter of a fresh pod, finely chopped and fried with the onions, makes a curry for four very hot. See indian cuisine.
- Naga pickle: chopped with salt, lime or vinegar, mustard oil and spices, and used a tip of a teaspoon at a time.
- Hot sauce: blended with vinegar, fruit, garlic and milder chillies to dilute the heat. See hot sauce and fermenting chillies.
- Chilli oil or salt: one pod in a bottle of oil, or dried and ground into salt, gives heat that can be measured out. See making chilli oil.
- Whole in a stew: a whole, unbroken pod simmered in a large pot and removed gives a strong background heat.
Start with much less than seems reasonable and taste as you go; heat cannot be taken out once it is in. See cooling a dish thats too hot.
⚠️ Handle as a hazard
Wear nitrile gloves and consider eye protection when cutting, deseeding or blending. Ventilate the kitchen well. Wash boards, knives, blender jars and hands thoroughly afterwards. See handling chillies safely.
Buying and storing¶
Fresh Dorset nagas keep for one to two weeks in the fridge and freeze very well; a frozen pod can be shaved into a dish while still frozen. Dried pods and powder keep airtight for a year. Label jars clearly and keep them out of reach of children: superhot powder looks like any other chilli powder.
Substitutes¶
- Ghost pepper or other naga types (naga morich, bhut jolokia): very close in heat and flavour.
- Other superhots such as 7 Pot or Trinidad Moruga Scorpion, even more sparingly.
- Habanero or Scotch bonnet: far milder, with a similar fruitiness; use three to five for the heat of one Dorset naga, depending on the pods.
Pairs well with¶
Lamb, chicken, pork, fish, onions, tomato, garlic, ginger, lime, mango, mustard oil, vinegar, yoghurt and fatty meats.
Growing your own¶
The Dorset naga was selected to crop under British conditions, but like all superhots it needs warmth and a long season. Sow indoors in January–February at 25–30°C, ideally with a heated propagator; germination can take two to five weeks. Grow on in a greenhouse, polytunnel or conservatory; plants reach 90–120 cm and can be very productive. Keep above about 15–18°C where possible, feed with high-potash fertiliser once flowering, and pick when fully red. Buy seed from reputable suppliers: superhots cross readily, and saved seed may not come true. Wear gloves when picking. See growing chillies and overwintering chillies.
Health and safety¶
Superhot chillies can cause intense pain, vomiting, stomach cramps and, in rare reported cases, more serious harm, particularly when eaten whole or in eating challenges. Children, pregnant women and anyone with heart, digestive or respiratory conditions should avoid them.
- Gloves: nitrile gloves for all cutting and handling; capsaicin passes through thin latex and lingers on skin for hours.
- Eyes: goggles or glasses when cutting, blending or grinding, and never rub your eyes during or after handling.
- Ventilation: open windows and run the extractor when cooking, drying or grinding superhots; the fumes cause coughing and streaming eyes.
Milk, yoghurt and fatty foods ease the burn; water tends to spread it. See handling chillies safely and extreme chilli risks.