- Transport and storage: The condition of Naga Jolokia chilli peppers remains optimal under cool conditions. Transport and storage at 10 to 12˚C is best.
- Shop: Just like for other chilli peppers, the regular fresh produce shelf is ideal for presentation.
Our Naga Jolokia peppers are grown in:
Growing and harvesting
Naga Jolokia peppers are grown from seed to plant by plant growers. The trays with seeds are kept under artificial light for 2 weeks at a temperature between 23 and 25˚C. When the first plants appear, the peppers are moved to pots or rockwool blocks. Once the plants reach 40 centimetres, Naga Jolokia are taken to the open field in the open ground or to the greenhouse, depending on the season.
Naga Jolokia peppers are large enough to be harvested after 12 weeks. By then, they will have coloured orange-red, which indicates that they are hot enough. Harvesting is manual work, as is sorting for quality, size and colour. Packed in 2 kilo boxes, the Naga Jolokia peppers are shipped to Nature's Pride.
- Packed per 50 and 75 grams
- Loose per package of 2kg
The Naga Jolokia comes in EAT ME packaging as standard. We can also deliver your peppers with a private label.
Recipes & preparation tips
The Naga Jolokia is a pepper that requires professional preparation to prevent skin irritation. Rub your hands with a little oil beforehand and wash thoroughly with soap afterwards. This will stop some of the pepper's heat from penetrating the skin. Removing seeds and membranes is also a good idea to temper its spiciness a little.
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