My journey with ‘Akbare chili’ began unexpectedly. I left Nepal at a tender age and knew little about our heritage cuisines, forgotten foods, indigenous crops, and local produce. While working at Do & Co International, a day changed my perception of cooking forever. Among my team, there was Krishna, a Nepali-speaking bhai from Darjeeling. I was his supervisor and the head of Asian cooking at the time.

During a mentoring session, I emphasized keeping cooking simple, embracing the concept of ‘less is more,’ and advocating for heritage, authenticity, and local, simple cooking. “Cooking should not be rocket science,” I always said. After the session, Krishna approached me with something special—Dalle Akbare pickle. It was naturally fermented and made with just two ingredients: salt and Akbare Chili.

That pickle was a revelation. It was tasty, aromatic, and authentic, embodying generational cooking techniques and traditions. That simple jar of pickle taught me so much about the essence of cooking: less is more, local is better, and authenticity is king. This experience changed my entire perspective on cooking and deepened my appreciation for heritage recipes and ingredients like Akbare chili.

Akbare khursani, also known as dalle khursani, red cherry pepper chili, or simply dalle, holds a legendary status in the world of chilies. Revered for its addictive spiciness and unique aroma, this chili pepper is a cornerstone of Nepali cuisine and culture. Many Nepalis think its origins and identity are deeply tied to Nepal’s eastern mid-hill regions, but it shares its fame with regions in Bhutan, Northeast India, and Nepal. Even the name of this chili comes from the Bhutanese language, ‘Akubari,’ which translates to ‘Uncle Blazing’ and has nothing to do with King Akbar of India.

Akbare khursani is a polyploidal variety of pepper, the only known one of its kind. It belongs to the family Solanaceae and genus Capsicum. The plant thrives in the cool, subtropical climate of Nepal’s eastern hills, growing to heights of 100-130 cm in open fields and up to 150-180 cm in greenhouse conditions. It’s a hardy plant with a long growing season, making it well-suited for cultivation in Ilam and surrounding districts.

Akbare chili is not only a flavor powerhouse but also a nutritional treasure. It’s exceptionally rich in Vitamin C, with 100 grams containing 240 mg—five times more than an orange. It also boasts high levels of Vitamin A (11,000 IU) and Vitamin E (0.7 mg), along with potassium, making it a healthful addition to any diet. The chili’s pungency ranges from 100,000 to 350,000 Scoville Heat Units (SHU), placing it in the same heat category as the Habanero pepper. This fiery heat, combined with its rich, fruity aroma, makes it a favorite for culinary uses and pickling.

Akbare Khursani is a versatile ingredient in Nepali cuisine. Its spiciness and flavor elevate traditional dishes, and it’s consumed in various forms. Whole chilis are often served as a relish alongside dal bhat (rice and lentils). Chopped, it’s used as a seasoning in vegetable and meat curries. The paste is blended into chutneys and sauces, particularly for momos (dumplings). It can be transformed into dalle achaar, a tangy and spicy pickle cherished across Nepal as well as combined with yak buttermilk to create a unique fermented delicacy.

Despite being associated with the eastern hill districts, including Bhojpur, Ilam, Sankhuwasabha, Taplejung, and Terhathum, the growing demand from noodle companies is encouraging farmers to cultivate more Akbare chili. For example, farmers of Ribdikot Rural Municipality in Palpa sold Akbare chilies worth more than Rs. 60 million in 2024—Rs. 20 million more than in 2023, when chilies worth Rs. 40 million were sold. A single farmer can earn up to one million rupees just by selling Akbare.

With the increasing demand for hot and spicy noodles, the cultivation of Akbare chilli has also expanded in Nepal.

A technical paper by Damodar Poudyal and his team, Akabare Chili Amplifies the Household Income of Farmers in the Mid-hills of Nepal, shows that chili consumption in Nepal has increased over the years, with total per capita capsicum consumption reaching 9.5 kg in 2021. Similarly, the per capita consumption of Akbare chili in 2021 was 0.47 kg, 34 percent higher than in 2020 (Poudyal et al., 2023). The number of districts cultivating Akbare chili in the mid-hills of Nepal has also increased. In 2021, Akbare chili was grown in 54 districts—nearly 13 percent more than in 2018.

Given its historical presence and cultural value in Nepali kitchens, the fresh and processed market for Akbare chili has expanded over the years. There is strong demand for Akbare chili within Nepal, along with ample opportunities to grow the business. An improved marketing system with a buyback guarantee would not only strengthen the chili economy but also create employment opportunities and attract young people to farming. 

The author is a London-based R&D chef