The Hathei Chilli, also known as Sirarakhong Hathei chilli, is a distinctive Capsicum annuum variety originating from Sirarakhong village in Manipur, India. It is renowned for its long bright-red pods, unique smoky flavor when traditionally processed, and moderate-to-hot heat. Awarded a Geographical Indication tag in 2021, it serves as a cultural icon and economic mainstay for local Tangkhul Naga
Hathei Chilli is a long, slender pepper typically measuring 8 to 9 inches in length with a vibrant bright red color when fully ripe. The variety was discovered growing wild in the Mahadev hills surrounding Sirarakhong village by a local hunter who brought the plant home; locals named it Hathei because 'Ha' means bitter in the Tangkhul dialect, reflecting its intense taste. It boasts a distinctive aroma and flavor that becomes smoky when the pods are wood-smoked after drying on the plant. The chilli is prized for its deep red hue, which yields a high ASTA color value, and is used both fresh (green or red) and dried. In Manipur cuisine it features prominently in curried dishes, curry powders, seasonings, pickles, and traditional preparations. The plant is extremely productive, continuing to bear fruit until frost in suitable conditions, and holds deep cultural significance, including reverence in local songs and an annual Hathei Phanit (Chilli Festival) held since 2010. It thrives only in the specific high-altitude microclimate, fertile well-drained soils, and jhum cultivation system of its native village and has received GI protection, making the name exclusive to produce from the region. Nutritionally it is rich in vitamin C, calcium, and antioxidants.
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According to local legend an old man from Sirarakhong discovered the plant growing wild in the Mahadev hills while hunting and brought it home. It was named Hathei because 'Ha' means bitter in the Tangkhul dialect. The chilli has become a symbol of community pride and received GI tag protection in 2021.
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Reach out →Offers a distinctive profile with vibrant aroma, woody-smoky notes especially after traditional wood-smoking, subtle bitterness, and balanced heat that enhances rather than overwhelms dishes.
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