Dalle Khursani

Surprisingly sweet and fruity with a clean heat that dissipates relatively quickly

Dalle Khursani is a landrace cultivar of Capsicum annuum primarily grown in the high-altitude regions of Nepal, Bhutan, Sikkim, and the Darjeeling and Kalimpong hills of West Bengal, India. The name derives from the Nepali word for 'round,' reflecting its distinctive cherry-like shape. Fruits are small, approximately 1.5 cm in diameter, starting dark green and ripening to a vibrant scarlet red with a soft, fleshy, Serrano-like texture. The plant is bushy and compact, reaching 1 to 1.8 meters in height, and is notably perennial in suitable climates, lasting 5-6 years with winter protection. It is the only known polyploid Capsicum variety. Heat ranges from 100,000 to 350,000 Scoville Heat Units, comparable to habanero peppers, though the burn is often described as clean and quick-dissipating. Flavor is surprisingly sweet and fruity, making it versatile beyond pure heat. Traditional uses include pickling as Dalle Achaar, chutneys and pastes for momos, curries, relishes with dal bhat, and fermented preparations with yak buttermilk. Nutritionally, 100 grams provides 240 mg vitamin C, 11,000 IU vitamin A, 0.7 mg vitamin E, high potassium, and low sodium. The variety received Geographical Indication protection in Sikkim in 2020, underscoring its cultural and economic significance. Plants thrive in cool, high-altitude conditions and are well-suited to containers.

The name 'Dalle' translates to 'round' in Nepali. It is the only known polyploid Capsicum annuum variety. In 2020, Sikkim received a Geographical Indication (GI) tag for Dalle Khursani, recognizing its unique qualities and heritage. It plays a vital role in Himalayan cuisine and local economies, with significant production in Sikkim.