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Red hot and spicy

Organically grown perennial chilli, Dalle Khorsani enjoys a premium position in the world of chillies on account of its unique flavour and high pungency; the GI tag for the cash crop will popularise it on the global stage

Red hot and spicy
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Of the 200 odd landraces of chillies in the North-eastern region, Capsicum annuum var cerasiforme (Red Cherry Pepper), locally known as Dalle Khorsani (Dalle) in Sikkim and the adjoining blocks of Darjeeling and Kalimpong districts of West Bengal, is an organically grown perennial chilli, which is literally ‘red, hot and spicy’. With the support of the Guwahati based NERAMAC, Sikkim received the GI tag for Dalle in 2020; it was further extended to Darjeeling and Kalimpong districts of the neighbouring state in September 2021.

Known for its well-known unique flavour and high pungency, the Scoville Heat Unit (SHU) score for this chilli is said to be in the range of 1,00,000 to 3,50,000. For purposes of comparison, it may be mentioned that the SHU for the Naga King chilli, Bhut Jolokia, is three times higher! Other than Dalle, Sikkim also boasts of Thadey Khursani (erect fruit), Thalo Khursani (vegetable type), Jeerey Khursani (thin fruit) and Lamchey Khursani (medium size; less pungent). Dalle Khorsani, of course, has the unique combination of high pungency and characteristic aroma which gives it a premium position in the world of chillies.

Dalle Khursani, also known as Akbari Khorsani (king of chillies) or Jyanmara Khursani (murderer chillies), belongs to the family ‘Solanaceae’ and genus ‘Capsicum’, and is grown up to 100-130 cm height under open field and 150-180 cm height in greenhouse condition. It is grown and widely consumed in Sikkim, Nepal and the entire eastern Himalayan belt. It is high in Vitamin A, Vitamin E, and potassium, and low in sodium. One hundred grams of fresh red chilli pepper has 240 mg of Vitamin C (five times higher than an orange), 11,000 IU of Vitamin A, and 0.7 mg of Vitamin E. Vitamin C is sensitive to heat and drying but Vitamin A is very stable, and paprika and dried chilli both contain relatively high amounts of this important nutrient.

Peppers are well-known for their health benefits. Herbalists have long promoted their use for well documented health-enhancing effects. These include clearing the lungs and sinuses, protection of the stomach by increasing the flow of digestive juices, triggering the brain to release endorphins (natural painkillers), making the mouth water, which helps to neutralise cavity-causing acids, and helping protect the body against cancer through antioxidant activity.

Dalle as a cash crop

The salience of Dalle as an important cash crop stems from its diverse commercial uses. Dalle pods are used in a multitude of food preparations across a diverse demography and geography — for making pickle, paste, powder, and dry chilli. Homemade recipes using Dalle Khursani abound: these include Chicken Chilli, Dalle Achaar etcetera, but the most distinctive one of them is the fermented Dalle along with yak-buttermilk (also known as soft churpi). From pickles to pizzas, both chefs and amateurs keep experimenting with its use in different recipes. The popular red chutney accompanying momos makes use of this chilly. Its regular use in winters keeps the body warm. Being very addictive, this chilli is a favourite side-dish with the usual ‘daal-bhaat’ in the Nepal-Sikkim belt. Given its ‘sweet-tingly’ taste, Dalle has now become a very widely used chilli in the eastern and North-eastern region of India. It is also eaten with rice alone in many villages of Sikkim to cancel out the intense heat.

Dalle Khursani is best grown at heights between 500-1,400 metre above the Mean Sea Level (MSL). The normal crop is planted in March-April but, under protected conditions, it can be grown at any time of the year. The plant starts flowering after 70-80 days of planting, and the first picking is done at the ripening stage. It continues to bear fruits for 2-3 years and, normally, the quarterly plucking regime ensures a continuous supply of chillies around the year. The fruit yield varies from 500-1,000 g per plant. While picking, the fruits are lifted gently off the plant without causing injury or breakage of stem.

In order to boost vegetative growth, fruit set and yield, buds from the first and second nodes are pinched off. Unproductive branches below first nodes are also clipped in cooler seasons, especially when sunscald is not a problem. Tall-growing chilli needs staking to prevent lodging due to fruit weight. Earthing up of the plots should also be done after 30-45 days of planting. Dried leaves, paddy straw, saw dust or aluminium foil can be used for mulching. Black polythene sheet is the most preferable mulch material for this crop.

Ensuring quality

As part of the GI protocol, an internal watchdog mechanism has been put in place to maintain the original physical and chemical characteristics as per the specifications. The committee members include officers from the Spices Board, ICAR, Horticulture Department, NERAMAC and farmer producer groups. This committee will also help regulate the use of Geographical Indications for the welfare of local farming communities by framing the terms and conditions to use the name of Dalle Khursani by any of the marketing agencies. Another aspect of the GI adoption is that

Dalle Khursani farms will be identified and allotted an identification number to ensure traceability and quality. As of late 2022, Dalle Khorsani fetched up to Rs 500 per kg in the local market, thereby making it more profitable than mandarin oranges, and certainly much above any cereal crop. The stakeholders feel that with GI in place, the crop will have global recognition and the marketing of the product will transcend national borders.

Views expressed are personal

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