Question: The Naga Chili, closely related to the Bhut jolokia, also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur, and is closely related to the Naga morich, of which country?

full_context: Document 1: Machh bhaja: In West Bengal, Tripura, Orissa, Assam and Bangladesh (greater Bengal), fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like "bhetki", "topshey", "aarh" and "pābdā" (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like "Maurala" (Opio cephalus).
Document 2: Bhut jolokia: The Bhut jolokia ( [ˈbʱʊt.zɔˌlɔkiˌja]), also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of "Capsicum chinense" and "Capsicum frutescens" and is closely related to the Naga morich of Bangladesh.
Document 3: Naga people: The Naga people (] ) are an ethnic group conglomerating of several tribes native to the North Eastern part of India and north-western Myanmar (Burma). The tribes have similar cultures and traditions, and form the majority ethnic group in the Indian state of Nagaland, with significant population in Manipur, Arunachal Pradesh and in Assam.
Document 4: Bird's eye chili: Bird's eye chili, bird eye chili, bird's chili, chile de arbol, or Thai chili is a chili pepper, a cultivar from the species "Capsicum annuum", commonly found in Ethiopia and Southeast Asia. It is often confused with a similar-looking chili derived from the species "Capsicum frutescens", the cultivar "siling labuyo". Capsicum frutescens are generally smaller and characteristically point to the sky. Bird's eye chili can also be found in India, particularly in Mizoram, Meghalaya, Assam, and Kerala. It is used in traditional dishes of the Kerala cuisine. This cultivar is also found in rural areas of Sri Lanka (known as කොච්චි (kōcci) ), where it is used as a substitute for green chilis. It is also a main ingredient in "kochchi sambal", a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice. It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, and Vietnamese cuisine.
Document 5: Moringa oleifera: Moringa oleifera is the most widely cultivated species of the genus "Moringa", which is the only genus in the family Moringaceae. English common names include: moringa, drumstick tree (from the appearance of the long, slender, triangular seed-pods), horseradish tree (from the taste of the roots, which resembles horseradish), ben oil tree, or benzoil tree (from the oil which is derived from the seeds). It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas in northwestern India, and widely cultivated in tropical and subtropical areas where its young seed pods and leaves are used as vegetables. It can also be used for water purification and hand washing, and is sometimes used in herbal medicine.
Document 6: Chocolate Bhutlah: The Chocolate Bhutlah is a strain of chile pepper, originally created by Chad Soleski. The variety was made by accident, via an unintentional cross-pollination. The mother plant was the Red Bhutlah, which is a cross between the Trinidad Douglah (also known as the 7 pot/pod douglah or 7 pod brown), and Bhut Jolokia (ghost pepper). It's unknown from which variety they were crossed. Chad Soleski gave these cross-pollinated seeds for the Red Bhutlah to Steven Mclaurin, who grew them out and discovered the chocolate-colored pods. A large specimen was sent to, and reviewed by, Ted Barrus, which caused a sensation in the chili pepper community; that it could be the next hottest pepper in the world.
Document 7: Hot pepper challenge: The hot pepper challenge (also ghost pepper challenge or chili pepper challenge) is a viral internet food challenge that involves filming oneself while eating and swallowing a chili pepper that is high on the Scoville scale and known for its pungent qualities, in particular the Habanero, Bhut Jolokia (ghost pepper) and the Trinidad Moruga Scorpion pepper. The video should then be uploaded to the Internet.
Document 8: Naga Morich: The Naga Chili, closely related to the Bhut jolokia, is a chili pepper cultivated in Bangladesh and North East India. It is mostly very similar to Bhut Jolokia, or Ghost Chilli. In the UK it is called Dorset Naga which is originally from Bangladesh. It is one of the hottest known chilli peppers.
Document 9: Trinidad moruga scorpion: The Trinidad moruga scorpion ("Capsicum chinense") is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs. According to the Chile Pepper Institute, the previous record holder was the Bhut jolokia of India, as it never accepted the Infinity chili and Naga Viper pepper that were previous record holders per Guinness World Records. The current world record holder is the Carolina Reaper with 1.57 million SHU.
Document 10: Capsicum annuum var. glabriusculum: Capsicum annuum" var. "glabriusculum is a variety of "Capsicum annuum" that is native to southern North America and northern South America. Common names include chiltepin, Indian pepper, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds. "Tepin" is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated "C. annuum" var. "annuum". Another similar-sized pepper 'Pequin' (also called 'Piquin') is often confused, the Tepin fruit is round to oval and the Pequin is oval with a point, and the leaves, stems and plant structure are very different on each plant.
Document 11: Bell pepper: The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species "Capsicum annuum". Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.
Document 12: Capsicum chinense: Capsicum chinense, commonly known as the "bonnet pepper" is a species of chili pepper native to the Americas. "C. chinense" varieties are well known for their exceptional heat and unique flavors. The hottest peppers in the world are members of this species, with Scoville Heat Unit scores of over 1.5 million. Some taxonomists consider them to be part of the species "C. annuum," and they are a member of the "C. annuum" complex. "C. annuum" and "C. chinense" pepper plants can generally be identified by the number of flowers or fruit per node, however—one for "C. annuum" and two to five for "C. chinense," though this method is not always correct. The two species can also hybridize and generate inter-specific hybrids. It is believed that "C. frutescens" is the ancestor to the "C. chinense" species.
Document 13: Chili pepper: The chili pepper (also chile pepper chilli pepper, or simply chilli, from Nahuatl "chīlli" ] ) is the fruit of plants from the genus "Capsicum", members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Document 14: Infinity chili: The Infinity Chili pepper is a chili pepper hybrid of the "Capsicum chinense" species created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire.
Document 15: Dundicut: Dundicut peppers are a variety of small, round (approx. 1/2" to 1" diameter), dark red chili peppers grown in Sindh Pakistan. They are a cultivar of either "Capsicum frutescens" or "Capsicum annuum" and are also known in Asia as lal mirch.Sold dried, Dundicuts are similar in size and flavor to Scotch bonnet peppers, but are not as hot, and are of a different species.
ground_truth: Bangladesh