Chili Dorset Naga is the record holder of the hottest chili pepper in the world in 2006, developed by Michael and Joy Michaud, brother of Naga Morich but with something extra!
Dorset naga orange:
The fruits are conical with a width of about 0,78 inches and up to 1,57 inches long, the colors range from green in the immature fruit, then go to orange, and finally take on a bright yellow/orange color. The family it belongs to is Capsicum chinense, the flavor is strangely not as strong and pungent as most of the Capsicum but very delicate, it not to alter the flavor of the dishes without sacrificing the high level of spiciness
It was chosen because the dorset naga scoville is higher spicy and productivity by the growers in the United Kingdom and other country. This is the Orange variant grown by Peter Merle in the Canary Islands. It is very fruity. Great for making a fruity hot sauce! Also, the Dorset Naga Orange is extremely productive!
You can find this pepper in the list of hottest peppers
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Growing Dorset naga
THINGS TO REMEMBER
Peppers take their time while growing, so before transferring them outside, you should plant them indoors and keep them inside for a couple of weeks (approximately 8-12 weeks) before taking them outside. Make sure that the soil is moist most of the time and not dry, but do not over-water the buds. 80-85 degrees Fahrenheit is the ideal temperature to keep them in. You will need to make sure that the room they are in has a proper amount of sunlight.
After 8-12 weeks, transfer them out the dorset naga in the soil; keep in mind that they will grow more where there is a lot of sunlight. Add some manure or mushroom compost to keep the soil moist and fertilized, or you can also use a mixture of seaweed and fish emulsion.