Chilli Powder obtained solely from the Naga Chocolate variety of the Capsicum chinense
cultivated in organic/ biodynamic regime and dried at low temperatures.
Naga Chocolate chili peppers.
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.
Transparent glass vial with silicon cap.
The Naga Morich has a pungent fruity aroma reminiscent of quince, but also sweet notes of resin and vanilla.
Because of these astounding sensory qualities it goes well with many recipes of certain aromatic intensity.
When tasted alone it feels strong and bitter, unlike when paired with braised meat sauces, game and roasts. Very peculiar in wholemeal doughs for pizza and bread.
The Naga Chocolate, also known as “Black Fire”, is a hybrid between Bhut Jolokia and Naga Morich. It belongs to the Capsicum chinense species and it’s extremely spicy, with an average of 1,300,000 SHU.
The fruits have a very thin skin and when they reach maturity, they acquire a dark-brown colouration. The spiciness manifests as a powerful discharge of endorphins.
In sanscrit, Naga means “cobra snake”, a very fitting name for this variety of chili pepper.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.
Among many of the healthy micro elements of the Naga Chocolate we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.