Origin – India
Heat Level – ~1,250,000 SHU (Approx. 500x hotter than the jalapeño)
Flavour – The Naga comes in many guises, often adapted and developed to become hotter and hotter. As suggested by the heat level, on its own, the Naga is likely to overwhelm the taste buds and result in a painful experience for hours to come. However, when the heat is diluted within sauces and salsas, the underlying flavour is quite exquisite. It is known, for good reason, as a “slow burner, or a creeper”, as the heat can often deceive at first, and grow with time. The flavour is fruity, citrus and floral, and one of the key concepts of Kickin’ Chilli’s sauces was to extract these qualities.
Uses – Kickin’ Chilli’s “Fiery Naga + Scotch Bonnet” smokin’ sauce and rub sits at the top of the food chain, extracting maximum flavour from the blend of naga, Scotch bonnet + red jalapeños, layered with orange peel, caramelised onion and paprika. A real punch of flavour that shouldn’t be reserved for only the brave – use as a base for jerk seasonings, salsa, in soups, or run through mayonnaise as a fruity dip!