Generality
Naga Morich is one of the hottest pepper varieties in the world.
The fruits obtained from this plant are classified as "exceptionally spicy" and, on the Scoville scale, reach a score of 1,000,000 SHU. To have a yardstick, consider that the Habanero pepper (best known in Italy) is rated as “extremely spicy” but, in the Scoville ranking, it reaches levels of 80,000-577,000 SHU.
Botanically, the Naga Morich plant is supposed to be a hybrid of two species. It is part of the Solanaceae family, Genus Capsicum, Species chinense x frutescens (binomial nomenclature Capsicum chinense x frutescense).
It is very similar to Bhut Jolokia, commonly called “Ghost Pepper”, but it is grown in Bangladesh and North East India (Bhut Jolokia, on the other hand, is typically Mexican / American).
In the UK, the Naga Morich is also known as the Dorset Naga (native name of Bangladesh).
Nutritional Characteristics
The fruit of the Naga Morich is a food of vegetable origin that belongs to the VI and VII food groups.
It has a very low energy intake, to which carbohydrates mainly contribute; the concentrations of lipids and proteins are on the other hand marginal.
Naga Morich is a food which, when eaten raw, is an excellent source of vitamin C (ascorbic acid). In addition, it contains excellent concentrations of caroteonoids (beta-carotene, lycopene and other provitamins A). All these vitamins and provitamins perform many essential functions for the organism and collaborate in synergy to neutralize free radicals. This antioxidant function is also supported by NON-essential elements different from vitamins: flavonoids, phenolic acids, chlorophyll derivatives, etc.
Vitamin A is fat-soluble and its absorption is facilitated by the presence of fatty acids in the intestinal lumen. In theory, bile juices are able to dilute and emulsify any meal, allowing its digestion and absorption. However, especially in subjects who have undergone the removal of the gallbladder (gall bladderectomy), intestinal absorption of the vitamin can be favored. A with the addition of a tablespoon of extra virgin olive oil.
It should also be borne in mind that vitamin C is of the thermolabile type; this means that it can be severely damaged by cooking. For this reason, it is recommended that Naga Morich be eaten raw.
In any case, it is necessary to make a "further nutritional consideration. While sacrificing the vitamin C content, cooking is very useful in the partial hydrolysis of the peel, therefore in increasing the overall digestibility. NB. The heat treatment also allows you to peel the peppers (grilling, boiling and frying).
The Naga Morich also contains a lot of water, dietary fiber and potassium.
Chillies are foods that do not lend themselves to all diets. They have all the advantages of any vegetable but, due to the massive presence of capsaicin, their use in the diet is precluded in case of: gastritis, ulcer (gastric and duodenal), gastroesophageal reflux, irritable bowel, anal fissures, haemorrhoidal disease, etc. It is also to be avoided for pregnant women and nurses.
For people who are normally sensitive to spiciness, the average portion of this pepper strongly limits its nutritional significance.
According to the nutritional values, the average portion of Naga Morich could in fact easily reach 300g, but (in Italy) few people are able to tolerate even just 5g of this food.
Culinary Uses
Naga Morich is extremely spicy, but it is best known for its distinctive flavor.
Some connoisseurs claim that its capsaicin content (spicy molecule) is comparable to that of Bhut Jolokia (Ghost Pepper); others consider it inferior and place it third on the world scale.
Naga Morich has a sweet and slightly sour taste, followed by woody and smoky notes.
In Bengali cuisine, this chili is traditionally used still green and raw, as a side dish.
It is particularly suitable for accompanying barbecue meals, both raw and grilled.
To reduce the concentration of capsaicin it is necessary to deprive it of the seeds and the placenta, that is the whitish film inside the fruit to which the seeds are attached.
Botanical Features
Like many varieties of the species chinense, the Naga Morich is a small or medium-sized shrub. It has large leaves and small flowers with five petals, from which the very spicy fruits are born.
Distribution
The plants are native to North East India and Bangladesh.
Today they are also produced in the United States, the United Kingdom (Dorset Naga) and Australia, where their cultivation is used in the production of spicy sauces.
In Finland it is mainly sold fresh, in small and large distribution. It is also present in West Africa. In Italy its expansion took place with a slight delay.
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