Dalle Khursani (Nepali: डल्ले खुर्सानी), Akabare Khursani, red cherry pepper chilli or simply Dalle is a variety of chilli pepper primarily cultivated in Bhutan, Nepal, Indian state of Sikkim, and Darjeeling and Kalimpong districts of Indian state of West Bengal.[1] Its pungency ranges between 100,000 and 350,000 SHU (Scoville heat units), similar to the Habanero chilli pepper.[2]
| Dalle Khursani | |
|---|---|
 | |
| Species | Capsicum annuum |
| Cultivar | Dalle Khursani |
| Origin | Bhutan |
| Heat |  Very hot |
| Scoville scale | 100,000 – 350,001 SHU |
Etymology
editThe name Dalle Khursani literally translates to ‘round chillies’ in Nepali, owing to its physical attributes. In Nepal, it is also called Akabare Khursani (lit. king of chillies) or Jyanmara Khursani (lit. murderer chillies).[1][3]
In the Sikkimese Bhutia language, it is known as akubari (lit. spicy uncle).[4]
Plant
editDalle Khursani are the only known polyploidal variety of pepper.[5] The plant belongs to the family Solanaceae and genus Capsicum. It grows up to 100-130 cm height under open field and 150-180 cm height in green house condition.[6]
Fruit
editThe chilli is high in vitamin A, vitamin E, and potassium, and low in sodium. One hundred grams of fresh dalle khursani have 240 mg of vitamin C (five times higher than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E.[6] Its pungency ranges between 100,000 and 350,000 SHU (Scoville heat units), similar to the Habanero chilli pepper.[2][4]
Serving methods
edit- Whole chilli: as a relish eaten with Dal bhat.[2]
- Chopped: used in various vegetable and meat curries.
- Paste: as chutneys and sauces for Momo.
- Pickle: Dalle Achaar
- Fermented: fermented with yak–buttermilk
Trade
editIn 2019 Sikkim produced around 250 tonnes of dalle khursani. Around 60 percent of the state's production of the chilli is consumed within the state; a major portion of the rest is sold in North Bengal and Northeast India. The state government-owned Sikkim Supreme procured 50 tonnes of the chilli that year to make pickles and pastes. [6]
Geographical Indication
editIn 2020 India's department of Industry Promotion and Internal Trade granted the Geographic Indication (GI) tag for the chilli to the Indian state of Sikkim based on application filed by the North Eastern Regional Agricultural Marketing Corporation.[6][7] In September 2021 the GI tag was extended to the neighbouring Darjeeling and Kalimpong districts where the chilli has also been grown for ages.[8]
References
edit- ^ a b "Dalle Khursani: Sikkim's Red Hot Chilli Pepper". Lonely Planet. Retrieved 2022-05-16.
- ^ a b c "Dalle Khursani - When You Don't Feel Spicy Enough!". NDTV Food. 5 July 2016. Retrieved 2022-05-16.
- ^ "पिरो अकबरे खुर्सानीको गुलियो फाइदा :: शिलापत्र संवाददाता :: Shilapatra शिलापत्र - खबरको स्थायी ठेगाना". shilapatra.com. Retrieved 2022-09-23.
- ^ a b Bhutia, Kalzang Dorjee (2024-04-02). "The Chile is my uncle: Spicy kinship between humans and more-than-humans in the Sikkimese Himalayas". Food and Foodways. 32 (2): 122–141. doi:10.1080/07409710.2024.2333114. ISSN 0740-9710.
- ^ Jha, Timir Baran; Bhowmick, Biplab Kumar (July 2021). "Conservation of floral, fruit and chromosomal diversity: a review on diploid and polyploid Capsicum annuum complex in India". Molecular Biology Reports. 48 (7): 5587–5605. doi:10.1007/s11033-021-06355-4. PMID 34235618. Retrieved 19 May 2024.
- ^ a b c d Ravidas, Rajeev (3 September 2020). "GI tag on Sikkim's red chilli". Telegraph India. Retrieved 17 September 2024.
- ^ Hazarika, Mythili (5 September 2020). "One of the world's spiciest chillies — Sikkim's Dalle Khursani — to get GI tag". The Print. Retrieved 17 September 2024.
- ^ Chhetri, Vivek (30 September 2021). "Chilli earns hill-district duo GI tag, honour for 'Dalle Khursani' belts". Telegraph India. Retrieved 17 September 2021.
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