GI APPLICATION NO. 636
GI APPLICANT NAME : NERAMAC
These heirloom peppers are indigenous to the Eastern Himalaya – Sikkim, feature right amongst the hottest chillies in the world. A household meal staple in the region, they are eaten raw with bhaat-dal-tarkari (rice-dal/lentils-curry), or as a side pickle made in vinegar or oil, made into a base paste and used as a curry flavouring agent, and added to chutneys and relishes. Any which way, there’s no escaping the dalle’s very unique flavourful zingy pungent bite. The heat does not hit immediately, but a striking burn will slowly take over the back of your throat and will take time to mellow off.
The Scoville Heat Units of the dalle khursani is 100,000 to 350 000
The SHU of the dalle is quite similar to that of habanero chilies. The Scoville scale is a measurement of spiciness or heat of chillies. Despite their heat, the dalle peppers do not come with any hazardous aftermath burning unlike other hot chillies. A solid plus for pepper lovers!
The Dalle pepper (species Capsicum annum) grows better in temperate climates; too much water kills the plant. The green pods turn into a bright red colour when fully ripe. The pepper looks like the cherry bomb chilli or pimento; however there’s a vast difference in their heat, with the cherry chili or pimento at 1000-5000 SHU only.
The dalle is one of the hottest chillies around. And it comes with a whale of health benefits as it is loaded with antioxidants that protect the body from free radicals, has anti-inflammatory properties and fights infections! It is packed with Vitamins C, A, B, K, E.
Including the dalle in your regular diet will help (amongst other things):
- Mitigate cluster headaches, migraines, and sinus headaches
- Eliminate long-term sinus infections
- Offer relief from ulcers and inflammation-related bowel disease (IBD)
- Reduce arthritis pain
- Maintain gut health
- Speed up metabolism and help curb weight gain
- Boost heart health