Sirarakhong Chilli – GI-Tagged Dried Chilli from Manipur

Sirarakhong Chilli: Manipur's Geographical Indication chilli

Sirarakhong chilli (also called Hathei, meaning "bitter" in the Tangkhul language) is a dried red chilli native to Sirarakhong village, Ukhrul district, Manipur, in North-East India. Grown for generations by the Tangkhul Naga community, it received Geographical Indication (GI) status from the Indian government in 2021, recognising its unique origin and know-how. Sun-dried in the Himalayan hills, it stands out for its thin skin, deep red colour and characteristic smoky, fruity aroma.

Why choose whole dried chillies?

Unlike an already-ground chilli powder, the whole Sirarakhong chilli keeps all the richness of its essential oils and aromas until the moment you use it. You can infuse it whole in oil, soak it to prepare a chilli paste (as in achars), or grind it yourself just before use for a fresh, fragrant powder that is far more intense than an industrial one.

Culinary uses:

• Soaked then blended into a paste for North-East Indian achars (pickled chillies) and chutneys
• Ground just before use for a homemade chilli powder, far more aromatic
• Infused whole in hot oil for a fragrant condiment (chilli oil)
• Crumbled into dals and curries for a progressive heat and smoky aroma
• Added to marinades for grilled meat and fish
• Essential in traditional Tangkhul Naga fermented chilli recipes

Origin and quality:

Our Sirarakhong chilli comes directly from smallholder farms in Sirarakhong village, in the hills of Ukhrul, Manipur, where it is grown by the Tangkhul Naga community and hand-labelled. These small farms grow their chillies without pesticides, guaranteeing a natural, authentic product true to the traditional know-how of North-East India.

Storage:

To preserve all its aromas, store your Sirarakhong chilli in a dry place, away from light and moisture, in its airtight packaging.