Naga Viper Chili Peppers

The secret to great cooking is knowing all about the best ingredients you can use and knowing when to use them. Although some people will often disparage the humble chili pepper, they really shouldn’t.

Chili peppers are wonderful ingredients when used correctly and can create a great flavor in your mouth.

The attitude of some that they only exist to be hot is wrong – they have their own unique flavors to them which when mixed with other ingredients can be truly spectacular.

This is why it is important to know everything you can about peppers like the Naga Viper Chili pepper in order to be able to use it in your cooking in the right way.

Luckily, this piece will give you all the information that you need in order to use the Naga Viper Chili Pepper exactly as it should be used.

Naga Viper Chili Peppers

What Is A Naga Viper Chili Pepper?

First of all, let’s examine what exactly is a Naga Viper Chili pepper.

The Naga Viper chili pepper originates in Cumbria England and is a cross breed between three of the hottest chili peppers that have ever naturally occurred – the Naga Morich, the Trinidad Scorpion Pepper and the Bhut Jolokia pepper.

This has of course meant that, based on the Scoville Heat Unit’s ranking of chili pepper’s hotness, that the Naga Viper Chili Pepper is extremely hot.

Indeed, coming in at 1,382,118 on the Scoville Heat Unit meant that for a time this chili pepper was in the Guinness World Records book as the hottest chili pepper on record until its record was broken. The Californian Reaper is currently the hottest chili pepper on record.

Whilst this is disputed by the Chili Pepper Institute in New Mexico who consider the Naga Viper to not be as hot as has been stated. However, the Naga Viper is generally recognized as one of the hottest chili peppers out there.

Whether a chili pepper will ever be created that can surpass both the Naga Viper and the Californian Reaper has yet to be seen but it is certainly possible that such a pepper could be developed.

The Naga Viper whilst not being as hot as some other chili peppers is still incredibly hot. It has been suggested that it can in fact be used to peel paint off walls. This of course might be a slight exaggeration; however, it just goes to prove how hot most people believe it to be.

How To Use The Naga Viper Chili Pepper In Cooking

Now that we have described the origin of the Naga Viper Chili Pepper and discussed how it is, it is now worth turning to describing how to use the Naga Viper in your cooking.

Because of the intensity of the heat of this particular chili it is advised that you only use a small amount of it when cooking.

It is preferable that you use it when making the base for a sauce or as the base for a chili powder to be sprinkled through your cooking rather than using a direct and large amount of it.

The best way to do this is by dehydrating the pepper for several hours, approximately eight, and then gently crushing it into a nice thick powder.

The powder can either be sprinkled on top or cooked and put together with other vegetables to create a tasty sauce, particularly for a spicy pasta dish or as the base for a meat or fish curry.

Why Knowing About The Naga Viper Chili Pepper Is A Good Idea

The Naga Viper Chili Pepper is a pepper that is well renowned for its heat, but it should not simply be defined by how hot it is but what kind of pepper it is – one that has an intense taste that, when used correctly, can add to a dish rather than retracting from it.

The Naga Viper chili pepper should be valued and not ignored in favor of safer ingredients – when it is added to a dish it does nothing but improve it.

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