Chocolate King Naga

Chocolate King Naga

Chocolate King Naga is the chocolate version of the King Naga. The pods are large, elongated, and heavily wrinkled. They ripen to a deep chocolate brown.

These plants can produce very well for a superhot. The fruit also gets pretty large compared to a lot of other chocolate-colored superhots.

Flavor is earthy and a little smoky. Assuming you can get past the heat long enough to notice it.

How Hot is Chocolate King Naga?

Very hot.

Chocolate King Naga can push into the 1 million SHU club, with roughly 1.2 million SHU being a reasonable estimate. Heat will vary depending on growing conditions.

The burn tends to build instead of hitting all at once. That sounds nice until it catches up with you.

This one sits in the same general superhot world as Ghost peppers, 7 Pot Douglah, and other Naga types. Treat it accordingly.

Culinary Uses

A little goes a long way.

Chocolate King Naga works well in hot sauce, salsa, marinades, stews, or anywhere you want serious heat. The darker, earthy flavor also works especially well in sauces with roasted ingredients.

Again, use a small amount. WILL go a long way.

Growing Requirements

Start the seeds in a warm environment with a quality seed-starting mix. I use Burpee seed-starting mix from Menards. Sorry, non-Midwesterners!

Keep the mix evenly moist while the seeds germinate. Superhots can take their time, so don’t panic if they are slower than your annuum peppers.

Give the seedlings plenty of light once they come up.

Final transplant should happen after the threat of frost is over. Better yet, wait until overnight temperatures are consistently 50°F or higher.

If they were started indoors, harden them off first.

Once outside, give them full sun, regular water, and decent drainage. Containers, raised beds, or straight in the ground all work.