Naga Morich vs Ghost Pepper
Ghost Pepper is the hotter pepper. It reaches 1,041,427 SHU; Naga Morich tops out at 900,000 SHU.
Both are C. chinense.
Which one do you have? Check it with the pepper identifier.
| Naga Morich | Ghost Pepper | |
|---|---|---|
| Scoville Heat Units | 400,000 to 900,000 SHU | 855,000 to 1,041,427 SHU |
| Heat level | Extremely Hot (500,001–999,999 SHU) | Superhot (1,000,000+ SHU) |
| Species | C. chinense | C. chinense |
| Ripe pod color | Red | Red |
| Immature color | Green | Green |
| Pod shape | Habanero-type | Habanero-type |
| Pod length | 1 to 2 inches | 1 to 2 inches |
| Flesh | Thin flesh | Thin flesh |
| Pod orientation | Pendant pods | Pendant pods |
| Plant height | 42 to 48 inches | 42 to 48 inches |
| Days to harvest | Mid 70-80 | Very Late 90-120 |
| Flowers | Solid white/cream | Solid white/cream |
| Region of origin | Bangladesh | India |
| Credited to | Landrace — Bangladesh/Northeast India | Landrace — Assam/Nagaland, Northeast India |
| Also known as | Bombay Morich; Naga; Naga Chilli; Naga Moresh; Nagahari; serpent chili; Red Naga | Bhut Jolokia; Bih Jolokia; Ghost; King Chili; Naga Jolokia; Peppiniello; Raja Mircha; U-Morok; Umorok; Giant Ghost Pepper; Bih Jolokia v1; Bih Jolokia (v2); Bih Jolokia v2; Red Ghost Pepper; Ghost Pepper Red; Bhut Jolokia Red; Red Bhut Jolokia; Ghost Red; Red Bhut; Raja Mirch; Mirish Raja; Bhut Jolokia chili; Bhut Strain |
These two come from the same corner of the map and may be the same pepper wearing two names. The Ghost Pepper, Bhut Jolokia, is the landrace of Assam, Nagaland and Manipur in northeastern India. Jolokia is the Assamese word for a capsicum. The Naga Morich is what the same kind of pepper is called across the border in Bangladesh and the Sylhet region, morich being Bengali for pepper. Joy and Michael Michaud of Sea Spring Seeds, who bred their Dorset Naga from Naga Morich bought in a Bangladeshi shop in Bournemouth, argue the two names are most likely versions of one traditional variety.
Guinness took the Bhut Jolokia as the world's hottest in 2007. The Naga Morich figure is on its page.
Eating them, the ghost pepper is famous for the delay. The heat arrives seconds after the bite and builds for minutes, under a slightly sweet, smoky fruit. The Naga Morich is a bit rounder in the pod and a touch more floral. In Assam and Nagaland the ghost pepper seasons pork and chutneys and has been smeared on fences to keep elephants off crops. Both end up in hot sauces, powders and endurance stunts, and either stands in for the other with no adjustment. The confusion worth avoiding is with the Naga Viper, a British hybrid, and the Dorset Naga, a selected strain, both downstream of the Naga Morich rather than synonyms for it.
Where do Naga Morich and Ghost Pepper come from?
Naga Morich is recorded as originating in Bangladesh. Ghost Pepper is recorded as originating in India.
All C. chinense varieties · All extremely hot peppers
All C. chinense varieties · All superhot peppers
Figures come from each variety's WikiPepper record. Last updated Oct 26, 2026.