Naga Viper

Sweet and fruity with tangy citrus notes and a perfume-like aroma that is noticeable before the intense slow-building heat dominates.

Developed by Gerald Fowler of the Chilli Pepper Company in Cark, Cumbria, the Naga Viper is a cross between the Bhut Jolokia (ghost pepper), Naga Morich, and Trinidad Scorpion (or Trinidad Moruga Scorpion). It produces elongated, wrinkled pods 2 to 3.5 inches long that ripen to a vibrant bright red and may feature a pointed scorpion-like tail. The heat is intense and slow-building, combining the fiery punch of its scorpion and naga parents with the lingering burn of the ghost pepper, delivering sweet, fruity, tangy, and citrus notes before the full intensity hits. Plants are compact, growing knee-high to 3-4 feet tall with high yields after 100-110 days. Primarily used in extreme hot sauces, rubs, and powders where a tiny amount delivers massive heat and flavor. It is not a stable variety, so individual plants and pods can vary. Handling requires gloves and caution due to potent capsaicin oils.

Created in 2010 by UK grower Gerald Fowler through crossing three superhot varieties; briefly claimed the world record in 2011 before being surpassed.

How hot is Naga Viper?

Capsi’s sourced range is 1,382,118 SHU (Official breeder; typical 1,141,059). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

What does Naga Viper taste like?

Sweet and fruity with tangy citrus notes and a perfume-like aroma that is noticeable before the intense slow-building heat dominates.

How do I grow Naga Viper?

Naga Viper: about 105 days to maturity, temperate (greenhouse adapted) climate, full sun, hardiness zones 9-11.

What can I substitute for Naga Viper?

Trinidad Moruga Scorpion, Bhut Jolokia, Naga Morich