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A lot of people can’t let of their spicy food and if you are one of time, you must try Dalle Khursani at least once. Also known as "Dhalle Khursani," is a native to Nepal, Sikkim, Darjeeling, and Kalimpong in West Bengal. As per reports, Dalle Khursani is one of the spiciest chilies in the world. The term Dalle refers to circular or round in Nepali and thus, chili is an essential ingredient used in Nepalese cuisine. If you want to take your spice game to the next time, give it a try!
Dalle Khursani peppers, as per studies, belong to the family of capsicum and are small and round in size. They start out green and turn bright red when they ripen. The skin is thin, and the peppers have a shiny, glossy appearance. Dalle Khursani is extremely hot, with a Scoville Heat Unit (SHU) rating ranging from 100,000 to 300,000. To put this into perspective, it's significantly hotter than jalapeños but not as extreme as some of the world's hottest peppers like the Carolina Reaper or Trinidad Moruga Scorpion.
Even though it contains extreme heat, Dalle Khursani peppers are known for their unique and bold flavor. They have a fruity and slightly tangy taste that adds depth to the spiciness. These chilies are used in various Nepali dishes to add heat and flavor. It's often sun-dried and used to make a popular chili paste called "Golbheda ko Achar," which is a spicy and tangy pickle. It's also used in curries, sauces, and chutneys to provide a fiery kick. Some experts suggest that Dalle Khursani holds cultural significance in Nepal and is a symbol of spiciness in Nepali cuisine. It's not just a spice but a part of the cultural identity, and many Nepali households grow these peppers in their gardens.
Did you know that like many hot peppers, Dalle Khursani contains capsaicin, which is believed to have health benefits? Capsaicin can help boost metabolism, relieve pain, and even have antimicrobial properties. While Dalle Khursani is an essential ingredient in many Nepali dishes, its extreme spiciness means that it should be used with caution. A little goes a long way, and it's recommended to taste a small amount before adding it to a recipe to gauge its heat level. After all, too much spice is not everybody’s cup of tea. Do you dare to try this spicy chili? Do let us know!
