Exploring the Fiery World of Northeast India's 11 Hottest Chillies
The Northeast's chillies are more than just ingredients; they are cultural treasures that bring heat, flavour, and health benefits to the region's cuisine. From the legendary Bhut Jolokia to the unique Sohmynken Thnat Syiar, each chilli tells a story of tradition, flavour, and resilience.
In the picturesque region of India's Northeast, a meal is never complete without the fiery kick of chillies. This biodiversity hotspot is home to a remarkable variety of chilli species, including some of the world's hottest. These chillies aren't just about spiciness; they embody a unique blend of flavours that sets them apart from the rest. Let's embark on a journey through the top 11 chillies of the Northeast, each a masterpiece of heat and taste.
1. Dalle Khursani: Sikkim's Sweet Fire
* Signature Chilli of Sikkim
* Heat: 100,000 - 350,000 SHU
* Beautiful round cherry pepper
* Sweet and fruity notes
* Versatile pairing with various dishes
* Addictive and best enjoyed pickled
2. Bhut Jolokia: The Legendary Ghost Chilli
* Former World's Hottest Chilli
* Heat: 1 - 1.6 million SHU
* Assam's pride
* Perishable due to intense heat
* Culinary and health benefits
* Used in anti-terrorist applications
3. Naga King Chilli: Fiery Cousin of Bhut Jolokia
* Heat: 855,000 - 2,200,000 SHU
* Geographical Indication Rights
* Frightening pungency with sweetish taste
* Indigenous cultivation methods
* Culinary and medicinal uses
4. Hmarcha te – Mizo Chilli: Mizoram's Prized Possession
* Mizoram Bird's Eye Chilli
* Heat: 50,000 - 100,000 SHU
* Geographical Indication tag
* Grown in natural 'jhum' method
* Used in spicy sauces, pickles, and medicine
5. Sohmynken Khnai: Meghalaya's Tiny Bullets
* Heat: 100,000 - 225,000 SHU
* Propagated by birds
* Interplanted with rice
* Cultivated in shaded areas
* Used in pickles, chutneys, and medicine
6. Hathei Chilli: Ukhrul's Vibrant Treasure
* Ukhrul's Chilli Festival
* Vibrant red color and distinct taste
* Legend of its discovery
* Unique health benefits
* Geographical Indication tag
7. Krishna Jolokia: A Milder Option
* Heat: 40,000 - 80,000 SHU
* Assam's homestead gardens
* Near-sweet flavor
* Bright red when ripe
8. Sohmynken Bhot: Fearsome and Fiery
* Equally fiery as Bhut Jolokia
* Cultivated on raised beds
* Highly perishable
* Used in pickles and chutneys
9. Sohmynken Kba: Meghalaya's Pleasant Heat
* Mild heat, popular raw complement
* Seeds mixed with paddy
* Grows in shaded areas
* Pleasant pickles and chutneys
10. Sohmynken Ding: Fiery and Full-Bodied
* Round and flat-tipped
* Similar to Dalle Khursani
* Grows in Meghalaya
* Great for pickles and chutneys
11. Sohmynken Thnat Syiar: Stuffed Delight
* Thick, long, and fiery
* Used in stuffed pickles
* Unique sun-drying method
* Ideal for 'ktung nei-iong curry'
Conclusion
The Northeast's chillies are more than just ingredients; they are cultural treasures that bring heat, flavour, and health benefits to the region's cuisine. From the legendary Bhut Jolokia to the unique Sohmynken Thnat Syiar, each chilli tells a story of tradition, flavour, and resilience. Whether consumed fresh, pickled or in fiery curries, these chillies continue to captivate palates with their distinctive taste and powerful punch.
