Bengal Naga Pepper

Fruity and floral with distinctive bubblegum notes and the signature delayed heat of Naga peppers, notably without bitterness.

The Bengal Naga Pepper is a captivating superhot chili pepper belonging to the Capsicum chinense species. Discovered by chance in a British greenhouse at Sea Spring Seeds amid a collection of Bhut Jolokia plants, it represents a spontaneous off-type variant with distinctive traits. Ripe pods exhibit a beautiful peach to red coloration after progressing from pale green through orange, measuring approximately 6 to 8 centimeters in length (roughly 2 x 6 cm per breeder measurements) and featuring a wrinkled, gnarly or pimply texture in an elongated cone or wedge shape. The plants are highly productive, growing bushy and medium-tall up to 1.5 meters, with fruit dramatically produced upright in bunches at the top that may need support. Flavor-wise, it delivers a wonderfully distinctive bubblegum flavour alongside fruity and floral notes with the signature delayed, building heat typical of Naga peppers, but notably free from the bitterness sometimes present in similar varieties. With a tested Scoville rating of approximately 923,000 SHU (and commercial ranges commonly cited 600,000–1,200,000 SHU), it falls into the superhot category, ideal for creating potent hot sauces, chili powders, or adding intense spice to curries and other dishes. Growers appreciate its adaptability to container growing (7.5–10 L pots) or in-ground production and its vibrant visual appeal when laden with pods. Caution is advised when handling due to its extreme heat.

Discovered accidentally as an off-type plant in a crop of Bhut Jolokia at Sea Spring Seeds in West Bexington, Dorset, UK. It is a spontaneous variant of the traditional Naga pepper lineage from Northeast India and Bangladesh.