Dalle Khursani Chilli
The legendary cherry-round chilli of the Eastern Himalayas - habanero-level heat, fruity flavour, and a culinary heritage that goes back generations
Eastern Himalayan superhot chilli (Capsicum annuum) with habanero-range heat and fruity flavour. The iconic pickle and chutney chilli of Nepal, Sikkim and Darjeeling. GI-protected since 2020. Rare in the UK; brilliant under glass.
Handle with care — this is a superhot chilli
This variety is exceptionally hot. The capsaicin in superhot chillies can cause real discomfort and even burns to skin and eyes, so a few simple precautions make all the difference when handling the fresh or dried fruit:
- Wear disposable gloves whenever you cut, deseed, or handle the fruit
- Keep your hands well away from your eyes, nose, and face while working
- Never touch contact lenses with hands that have handled the fruit
- Work in a well-ventilated space — the fumes from cooking or drying can irritate the lungs and eyes
- Wash hands, knives, and boards thoroughly with soapy water afterwards
- Keep fresh and dried fruit well out of reach of children and pets
The plants themselves are perfectly safe to grow and handle — these precautions apply to the ripe fruit and its seeds.
About this variety
The round chilli of the eastern Himalayas, and the one that defines the cooking of Sikkim, eastern Nepal, Bhutan and the Darjeeling hills. Dalle means round in Nepali, and the pods are small glossy cherries just 1.5 to 2.5cm across, ripening green to a vivid scarlet, with thick fleshy walls that are soft enough to squeeze. It was given Geographical Indication status in 2020 to protect its Sikkim origin, extended to Darjeeling and Kalimpong the following year.
The odd thing about it is botanical. At 100,000 to 350,000 Scoville units the heat is habanero level, but this is a Capsicum annuum, the same species as jalapenos and bell peppers. Almost everything this hot is a chinense. What you get is superhot territory with the faster germination and shorter cycle of the easier species. The flavour underneath is fruity and tangy, the heat builds slowly and then sits in the throat. Locals call it Jyaanamara Khursani, murderer chilli, affectionately.
In its home hills it is grown as a winter-hardy perennial, and given protection here it will overwinter and crop again. Treat this as a superhot: wear gloves and eye protection when picking and processing the fruit.