The Naga Morich, closely related to the "Dorset Naga", is a chilli pepper native to North East India, and the Sylhet region of Bangladesh. It is known as the sister chilli to the Bhut Jolokia, or Ghost Chilli. The Naga Morich bears many similarities to its sister, but is genetically different. It is also one of the hottest known chilli peppers.
Like many varieties of the Chinense species, the Naga Morich is a small-medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs to the Bhut Jolokia and Bih Jolokia in that the pods are slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.
The plants are cultivated in North East India and Bangladesh, the Naga Morich being native to these regions. They are also grown in the USA, United Kingdom (as subspecies Dorset Naga) and Australia for the production of hot sauces, and in Finland, where it is mainly sold fresh in supermarkets.
The Naga Morich chilli is extremely hot, but has a flavor that is quite unique.[clarification needed] Like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors. The chili is traditionally used green by the Bangladeshis, often eaten raw as a side dish. It is well suited for BBQ and grilling due to its unique flavor profile.