Cappuccino Naga
Entry Completeness90%
Further InformationEdit 
A C. chinense type. Ripens to caramel, habanero-type pods, with warty/bumpy. Heat sits around 600,000–1,086,844 SHU — extremely hot, in superhot territory. Roots trace to India / Bangladesh. The Naga pepper tradition extends across Northeast India, Bangladesh, and into the UK breeding community.
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Cappuccino Naga
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C-H-A-WT-8-003
C. chinense
600,000 - 1,086,844
Superhot (500,001+ SHU)
Caramel
Further InformationEdit
A C. chinense type. Ripens to caramel, habanero-type pods, with warty/bumpy. Heat sits around 600,000–1,086,844 SHU — extremely hot, in superhot territory. Roots trace to India / Bangladesh. The Naga pepper tradition extends across Northeast India, Bangladesh, and into the UK breeding community.
LinksEdit
