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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic dish from Nagaland, this pork curry is slow-cooked with pungent fermented soybeans (axone) and fiery Naga king chilies. A bold, umami-rich delicacy for the adventurous palate, best enjoyed with steamed rice.
A smoky, nutty, and fiery pork curry from Nagaland. Tender pork belly is slow-cooked in a rich, dark gravy made from ground black sesame seeds and the legendary Naga king chili. A true taste of Northeast India.
It is one of the hottest chilies in the world, measuring over 1,000,000 Scoville Heat Units (SHU).
Keep them in a breathable bag in the refrigerator crisper drawer for 10-14 days.
Habanero or Scotch Bonnet are the closest in flavor profile, though they are significantly less spicy.
Yes, they freeze well. Store them whole in an airtight freezer bag for up to 6 months.
Wash the area with dish soap to break down the oils, or soak in cold milk or yogurt.
Look for pods that are firm, heavy for their size, and have a bright, vibrant red or orange color with slightly wrinkled skin.
While edible, it is extremely painful for most people. It is usually consumed in very small amounts in chutneys or curries.
It is widely used in Northeast Indian cuisine for pork curries, fermented bamboo shoot pickles, and spicy chutneys.
Cooking does not significantly reduce the capsaicin levels, but it distributes the heat more evenly throughout the dish.
Naga King Chili is a versatile ingredient found in cuisines around the world. With 45 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
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