Photograph — Small red chillies (representative photograph). Source image unavailable; caption preserved.
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Spices, Aromatics & Dried Foods · Sikkim, Darjeeling hills
Dalle Khursani
A small, round, extremely pungent chilli native to Sikkim and the Darjeeling hills, traditionally fermented into a fiery pickle that is a staple condiment of Nepali and Sikkimese households.
GI status: GI-registered, 2018
Shelf life: 1–2 years pickled/fermented in sealed jars
Women-led sector
| Category | Spices, Aromatics & Dried Foods |
|---|---|
| Region | Sikkim, Darjeeling hills |
| GI status | GI-registered, 2018 |
| Typical shelf life | 1–2 years pickled/fermented in sealed jars |
| Women's role in production | Grown in kitchen gardens tended by hill women and processed into the region's iconic fermented chilli pickle largely in home and SHG-run kitchens. |
Why this fits a low-wastage SHG model: Fermentation and bottling turns a fast-spoiling fresh chilli into a shelf-stable jar product, ideal for an SHG production line.
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