Khursani chilli, also known as Akbare Khursani, is a variety of chilli pepper known for its intense heat and unique flavor, according to Wikipedia. It is primarily grown in the Himalayas, including Bhutan, Nepal, Khurasan,Kashmir, Sikkim, and the Darjeeling and Kalimpong districts of West Bengal. The Scoville heat units (SHU) of Dalle Khursani range from 100,000 to 350,000, making it one of the hottest chillies in the world.
Here's a more detailed breakdown:
Origin and Cultivation: Dalle Khursani is a local cultivar of chili pepper primarily grown in the Himalayas, including Sikkim, Darjeeling, and Kalimpong.
Heat Level : It is known for its high pungency, with SHU values ranging from 100,000 to 350,000, comparable to a Habanero chilli.
Appearance : Dalle Khursani peppers are small, round, and scarlet red when ripe.
Flavor : It has a strong, pungent heat with a slightly fruity undertone.
Usage : Dalle Khursani is used as a spice and is consumed fresh, pickled, or dried and ground into powder.
Nutritional Value : Dalle Khursani is a good source of capsaicin, phenolic compounds, carotenoids, and vitamins A, C, and E.
Cultural Significance : It is a staple in the cuisine of the Himalayan region and is often eaten raw by locals, according to a research paper.
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