Naga Morich Cappuccino
Entry Completeness90%
Further InformationEdit 
A C. chinense variety. Ripens to caramel, habanero-type pods, with warty/bumpy. Heat sits around 400,000–900,000 SHU — extremely hot, in superhot territory. From India / Bangladesh. Developed by Bangladesh (Sylhet region). The Naga pepper tradition extends across Northeast India, Bangladesh, and into the UK breeding community.
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Naga Morich Cappuccino
Naga Cappuccino
C-H-A-WT-8-005
C. chinense
400,000 - 900,000
Superhot (500,001+ SHU)
Caramel
Further InformationEdit
A C. chinense variety. Ripens to caramel, habanero-type pods, with warty/bumpy. Heat sits around 400,000–900,000 SHU — extremely hot, in superhot territory. From India / Bangladesh. Developed by Bangladesh (Sylhet region). The Naga pepper tradition extends across Northeast India, Bangladesh, and into the UK breeding community.
LinksEdit
