Scoville Heat Units: 1,382,118 SHU
Capsicum Chinense
The Naga Viper has been rated at 1,382,118 Scoville Heat Units (SHU), according to tests conducted by the Warwick HRI Mineral Analysis Laboratory, UK, in November 2010. The Naga Viper chili pepper is a hybrid of three different chili peppers - the Bhut Jolokia, the Naga Morich, and the Trinidad Scorpion. It was created by Gerald Fowler, who runs the Chili Pepper Company in Cumbria, England. This pepper is hotter than the Naga Jolokia (or Bhut Jolokia) by a scorching 300,000 Scovilles, and is claimed to be able to peel paint. In comparison, pure capsaicin is rated at between 15,000,000 - 16,000,000 Scoville units, and police grade pepper spray is rated at about 5,000,000 Scovilles.
This blistering pepper was reportedly grown in a greenhouse during wintry weather, as opposed to the oven-like heat of the Indian or Mexican climates.
Note: "Naga" mean "Cobra Snake" in Sanskrit.
Please note that while the Guinness Book of World Records reported this as the hottest chili pepper in the world, there is dispute and it is not officially recognized by the Chile Pepper Institute in New Mexico.
Guinness Book of World Records for Hottest Chili Pepper
See our current list of the hottest chili peppers in the world.
Pam says
I have a ton of these and they're still all green! It's Oct 4th,2019... will they turn red if I pick them now?
Michael Hultquist - Chili Pepper Madness says
Pam, they might, but no guarantees. It's bummer when frost threatens and you have to pick them early. Check this page for some ideas on what you can do: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/. You can also bring the entire plant in and keep it somewhere. The pods will continue to ripen a bit indoors.
Nick says
How do you dry these peppers. I have just picked a load from my plant and left them in the sun outside for the last week. They have gone soggy! Is that ok?
Michael Hultquist - Chili Pepper Madness says
Nick, the best way is with a dehydrator. You CAN dry them in open air, but the air has to be really dry and hot. If there is any moisture, they'll just go soft and rot, as they've done for you. They're really not good anymore. I have a few pages you can refer on Dehydrating Peppers (https://www.chilipeppermadness.com/preserving-chili-peppers/dehydrating-peppers/) and How to Dehydrate Chili Peppers to Make Chili Powders (https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-dehydrate-chili-peppers-and-make-chili-powders/). I hope this helps!
Nick says
Hi Michael, many thanks for getting back. I live in Italy so they have been out in the hot sun in the day but also at night when it gets humid. What a shame. Thanks for the links, I’ve still got a small amount left and may try taking them in at night as I don’t have a dehydrated machine. Do you reckon that would work?
Nick says
I’ve done the same with jaguar peppers. They seem harder and not soggy.
Michael Hultquist - Chili Pepper Madness says
That might work, Nick, though watch the humidity in your house. Check the Dehydrating peppers page for a way to use your oven to dehydrate. That might work better for you. Let me know how it turns out for you.
Kevin says
Where do I buy the seeds from for the Naga and Trinidad at?
REPLY: Kevin, check our Seeds Resources page: https://www.chilipeppermadness.com/resources/chili-seeds.
Dave Ledoux says
I love the Naga Viper! This year I am growing it again along with the Trinidad Scorpion. For making hot sauce you can't beat the Naga because of its intense flavor....no perfume or florals. A little bit too much for eating raw, but when its cooked my goodness the flavor mellows but the heat is still packed in...back of throat especially. Grows about knee high in my garden, lots of pods!
matthew botsford says
How do you make hot sauce ?
Michael Hultquist - Chili Pepper Madness says
I love it! Yes, these will definitely bring the heat.