Naga Morich:

Bold and irresistible, with a rich peppery aroma that awakens the senses before every bite. It holds a cherished place in South Asian cuisine, celebrated for its distinct heat and fragrant flavor profile.

Unique Character:

Most North Americans have yet to experience the bold, distinctive qualities that set the Naga chili apart from its cousin the Ghost Pepper.

Auntie Rana's Naga Garlic Mayo:

We’re introducing the bold flavors of Naga Garlic Mayo to North America, reimagining it as a versatile condiment for Western classics like sandwiches, burgers, pizza, and fries.

Renowned:

The Naga chili is celebrated not just for its fiery heat but for its complexity. It delivers a unique combination of smoky, fruity, and earthy notes that make it a culinary standout.

Aromatic Heat:

Its fragrance is bold and captivating, with a distinct peppery aroma that heightens the senses before the first bite.

Culinary Depth:

The Naga chili's flavor profile is versatile—enhancing dishes with a balance of fiery heat and subtle sweetness.

Birthplace of the Naga Chili:

The Sylhet region of Bangladesh is the birthplace of the Naga Morich chili, thriving in both wild and cultivated forms across its fertile lands.

Lush Landscape:

Renowned for its rolling hills, vibrant tea plantations, and rich biodiversity, Sylhet is a picturesque and thriving area.

Ideal Climate:

Warm days, cool nights, and abundant rainfall provide the perfect conditions for the Naga chili to flourish.

Cultural Significance:

Alongside its famous tea estates, Sylhet is celebrated for nurturing one of the world’s most distinctive chilies.

Semi Devine:

In Hindu, Buddhist, and Jain traditions, Nagas are revered as mystical beings who safeguard treasures and waterways.

Dual Nature:

Both benevolent protectors and formidable forces when challenged, they embody balance between power and wisdom.

Cultural Significance:

Deeply woven into the temples, art, and folklore of South and Southeast Asia, their presence endures through centuries of tradition.