NaiMiris (where Nai means Snake and Miris means Chilli) is commonly recognized as the Sri Lankan Scotch Bonnet in the Sinhala language. Many locals, including large-scale manufacturers, often mix up or complicate the terms “Kochchi” and “NaiMiris.” Kochchi refers to the small light green chili (similar to Peri Peri or Piri Piri), but it is quite distinct from Scotch Bonnets.

In Sri Lanka, green naimiris offers a delightful milky, fruity note, whereas red ripe naimiris delivers a bolder and more pronounced fruity taste. The aroma and flavor of these chilies are truly captivating. At Miris, we primarily utilize red ripe naimiris, as they provide the ideal balance of heat and flavor for our products. As part of our policy, we source fresh NaiMiris chilies on a weekly basis without purchasing and freezing them in bulk. This ensures that our products are always 100% fresh.

NaiMiris offers numerous health benefits, and we’ve detailed them in a blog post (Link…).
Scotch bonnet chilies have a Scoville scale rating of 100,000 to 300,000 SHU, which measures their pungency or heat. In Sri Lanka, we cultivate both pure breeds of scotch bonnets and hybrid varieties, which are crossbred with Habanero, Trinidad Scorpion, Reapers, and various other types.