The Dundicut pepper is a small, round chili from Pakistan's Sindh region, often called the national chili of Pakistan. It delivers hot heat (30,000-65,000 Scoville units) with fruity, complex flavor notes and is typically used dried in curries and sauces. Its berry-like shape and dark red color make it distinctive in Pakistani and Indian cuisine.

Dundicut peppers are small, round to teardrop-shaped chilies measuring approximately ½ to 1 inch in diameter. They mature from green to a deep, dark red and develop a wrinkled, raisin-like texture when dried. Native primarily to the Sindh province of Pakistan, with cultivation also noted in parts of India and Nepal, this Capsicum annuum cultivar is a staple in South Asian cooking. Its flavor profile includes lightly fruity aromas, a sun-burnt bitterness, and full-bodied complexity, often compared to Scotch Bonnet peppers but with noticeably less heat. Dundicuts are most commonly sold and used dried, where just a couple crushed peppers can flavor an entire dish. They excel in curries, chutneys, hot sauces, spice blends, and marinades for meats and seafood. The pepper is frost-sensitive and thrives in warm climates, making it a popular choice for home gardeners in suitable regions. It is also occasionally found in commercial bird seed mixes due to its appeal to parrots.