Kacha Morich Bangladeshi 10 seeds
€3.00
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Kacha Morich (কাঁচা মরিচ): The Essential of Bangladesh
Kacha Morich (literally "Raw Chili" in Bengali) is the most widely used green chili in Bangladeshi and Northeast Indian cuisine. It is an essential ingredient in almost every dish, frequently used fresh, sliced, or crushed to season curries, lentils (Dal), and chutneys.
Intensity and Classification
Kacha Morich is consistently "Very Hot". It features a heat level typically ranging between 100,000 and 350,000 Scoville Heat Units (SHU). While less intense than super-hots like Naga Morich, its burn is immediate and powerful, comparable to a Habanero.
Shape, Aroma, and Cooking
The fruits are small, thin, and elongated, staying dark green for most of their cycle. The flavor is fresh, vegetal, and pure. It is the fundamental base for authentic Indian Green Chili Paste. The heat is described as a "clean burn" that spreads quickly.
Difference from Naga Morich
While Kacha Morich is the general term for the local green chili, Naga Morich is a different super-hot pepper with "Nuclear" heat (>1M SHU). This pepper is the perfect balance between extreme heat and practical everyday flavor.
Kacha Morich Bangladeshi কাঁচা মরিচ - SHU 300,000. Pack of 10 selected seeds, with identification label for species, origin, and heat level.
kachabang
Specific References
- MPN
- kachabang
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Kacha Morich (কাঁচা মরিচ): The Essential of Bangladesh
Kacha Morich (literally "Raw Chili" in Bengali) is the most widely used green chili in Bangladeshi and Northeast Indian cuisine. It is an essential ingredient in almost every dish, frequently used fresh, sliced, or crushed to season curries, lentils (Dal), and chutneys.
Intensity and Classification
Kacha Morich is consistently "Very Hot". It features a heat level typically ranging between 100,000 and 350,000 Scoville Heat Units (SHU). While less intense than super-hots like Naga Morich, its burn is immediate and powerful, comparable to a Habanero.
Shape, Aroma, and Cooking
The fruits are small, thin, and elongated, staying dark green for most of their cycle. The flavor is fresh, vegetal, and pure. It is the fundamental base for authentic Indian Green Chili Paste. The heat is described as a "clean burn" that spreads quickly.
Difference from Naga Morich
While Kacha Morich is the general term for the local green chili, Naga Morich is a different super-hot pepper with "Nuclear" heat (>1M SHU). This pepper is the perfect balance between extreme heat and practical everyday flavor.