Dalle Khursani (Round Chili/Fireball Cherry)
サクランボの皮を被った悪魔！？ハバネロ級の「ネパール丸唐辛子」
Description
A highly spicy chili unique to Nepal cultivated from Eastern Nepal to Sikkim (India)/Darjeeling. 'Dalle' means round, 'Khursani' means chili. Looks very cute like a round red (or green) cherry, but its Scoville rating reaches 100,000-350,000, possessing a 'demonic heat' rivaling Habanero and a 'fruity sweet aroma'.
Classification: Chili, Ultra Spicy, Condiment, Nepal Endemic
Shops selling Dalle Khursani (Round Chili/Fireball Cherry)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dalle Khursani (Round chili - Fresh
- Vinegar-pickled
- or Oil-pickled)
Instructions
- [Authentic Recipe]
- [Achar (Whole Pickled)]: Pack Dalle Khursani whole (or halved) in jars with mustard seeds, salt, garlic, and intense mustard oil; ferment under the sun for weeks. Nepal's most beloved 'ultra-spicy preserve'.
- [Raw Consumption]: While eating Dal Bhat, hold raw Dalle Khursani by hand and 'crunch' into it between bites of rice/sides to inject stimulation.
- Spice up Momo sauce.
Learn more Substitutes, pairings, tips
Key spices
Dalle Khursani(This chili itself is the star)
Substitutes at Japanese supermarkets
Can substitute heat with JP 'Habanero' or 'Ultra-spicy green chili', but the round shape and unique flavor are exclusive to Dalle
Pairing
Dal Bhat Stimulant / Momo (Steamed Dumplings) / Chow Mein (Fried Noodles)
Trivia
Deceived by its cute look, biting it whole initially spreads a cherry-like fruity aroma, but the next moment a piercing severe pain (heat) strikes from throat to inner ear. The chili symbolizing the identity of Nepali spice maniacs (hardcore foodies).
Eating tips & etiquette
Place one berry from the bottled 'Dalle Achar' next to Dal Bhat rice, crushing it bit by bit with a spoon and mixing into curry. Eating it all at once will make you breathe fire.
Allergen
None