Been growing Naga Morich and making sauce for several years now, but up till now I have been too chicken to eat
a Naga Morich whole. It just looked BAD and the little pieces I have tried seemed more than enough.
Still, for all my growing efforts and sauce making, I always felt like a poser in the pepper world
as long as I didn't take this step, so two weeks ago I finally ate a whole naga. My brother joined me.
Honestly, it just wasn't all as horrific as I was expecting. It was hot as hell, absolutely, but just not
of the caliber I was expecting.
I've heard that stressed plants make hotter peppers, so I thought that perhaps I had just been too
nice to my plants, so I went on a 14 day program of making a plant very unhappy. The same plant that
the first peppers came from.
I deprived it of almost all light, giving it maybe 1 hour of light every 3 days, and very little water
and kept it just on the edge of dehydration the entire time.
The next round of peppers ripened much more quickly than usual and the plant began dropping a lot
of leaves. This let me know I was on the right track. This baby is stressed
Anyway, long story short, after two weeks of this treatment I harvested another bunch of pods.
These were a much darker red color than the previous pods. They looked meaner.
Well, let me tell you, what they say about stressing the plants is 100% true. We both ate a whole pepper
again today. They came from the same plant as the peppers from 2 weeks ago.
They were more than just a little hotter. They were more than just a lot hotter.
They were orders of magnitude hotter, and the pain was unlike anything I've ever done.
HOLY SHIT! That wasn't just hot. Not just super hot. It HURT. At one point it felt like a propane torch
was pointed at the back of my throat and my teeth were on fire.
Heres today's adventure. I'm the bald guy. the audio level is really low unfortunately.
to hear us you'll have to turn it up.
http://www.youtube.com/watch?v=fbm_u9B-be8
a Naga Morich whole. It just looked BAD and the little pieces I have tried seemed more than enough.
Still, for all my growing efforts and sauce making, I always felt like a poser in the pepper world
as long as I didn't take this step, so two weeks ago I finally ate a whole naga. My brother joined me.
Honestly, it just wasn't all as horrific as I was expecting. It was hot as hell, absolutely, but just not
of the caliber I was expecting.
I've heard that stressed plants make hotter peppers, so I thought that perhaps I had just been too
nice to my plants, so I went on a 14 day program of making a plant very unhappy. The same plant that
the first peppers came from.
I deprived it of almost all light, giving it maybe 1 hour of light every 3 days, and very little water
and kept it just on the edge of dehydration the entire time.
The next round of peppers ripened much more quickly than usual and the plant began dropping a lot
of leaves. This let me know I was on the right track. This baby is stressed
Anyway, long story short, after two weeks of this treatment I harvested another bunch of pods.
These were a much darker red color than the previous pods. They looked meaner.
Well, let me tell you, what they say about stressing the plants is 100% true. We both ate a whole pepper
again today. They came from the same plant as the peppers from 2 weeks ago.
They were more than just a little hotter. They were more than just a lot hotter.
They were orders of magnitude hotter, and the pain was unlike anything I've ever done.
HOLY SHIT! That wasn't just hot. Not just super hot. It HURT. At one point it felt like a propane torch
was pointed at the back of my throat and my teeth were on fire.
Heres today's adventure. I'm the bald guy. the audio level is really low unfortunately.
to hear us you'll have to turn it up.
http://www.youtube.com/watch?v=fbm_u9B-be8