Almora Lakhori Mirchi, a spice from India: what it is and how it is used

The Almora Lakhori Mirchi is a cultivar of Capsicum annuum grown in Uttarakhand, India. It is prized for its extreme pungency, wrinkled yellow skin, and traditional sun-drying methods used to preserve it for year-round cooking.

Share on WhatsApp

GI tag awarded on 8 November 2023.
Heat ranges from 50,000 to 55,000 Scoville units.
Named after Lakhora village on the Garhwal-Kumaon border.
Used to make Pahadi coloured flavoured salt.
Yellow wrinkled skin distinguishes it from red chillies.

What is Almora Lakhori Mirchi?

This spice is a specific variety of chilli pepper belonging to the species Capsicum annuum. The fruit is distinctively yellow with a wrinkled surface that develops during the drying process. It features a blunt tip and compact seeds inside. The flavour profile is extremely hot, requiring only small amounts in cooking. Two main sizes exist: a smaller type called Lakhori Jamri, which has high seed content, and a larger variety used whole or ground.

Where does Almora Lakhori Mirchi come from?

The chilli originates from the Indian state of Uttarakhand, specifically the Kumaon division. Its name comes from the region of Almora, while 'mirchi' means chilli in Hindi. The term 'Lakhori' traces back to Lakhora, a village on the border between the Garhwal and Kumaon regions where cultivation first began. It remains a favourite home-grown crop in this mountainous area.

What does Almora Lakhori Mirchi taste like?

The primary characteristic is intense heat, rated between 50,000 and 55,000 Scoville units. This pungency makes it suitable for use in very small quantities. The taste is sharp and fiery, distinguishing it from milder red chillies often found elsewhere.

How Almora Lakhori Mirchi is grown and processed

Farmers in Uttarakhand cultivate this variety, with historical roots in Lakhora village. After harvest, the pods are traditionally sun-dried to preserve them. This method allows the spice to be stored throughout the year without spoiling. The drying process creates the signature wrinkles on the yellow skin. Farmers classify the harvest into different sizes based on the final dried product.

Almora Lakhori Mirchi, drawn

The spice yellow, drawn as a pile with a pile of the ground spice. Drawn from this page, not a photograph of one lot.

Heat: Hot 3 on a 0 to 5 scale, informed by Scoville heat units. Pungency is not the same as flavour: many spices have none.

A pile: the spice ground to powder, here with a spoon. Ground spice loses its aroma faster than whole.

dried fruit

Part used What of the plant goes into the jar: Capsicum annuum.

How Almora Lakhori Mirchi is used

Cooks use this chilli to add significant heat to dishes. It is commonly ground into powder or used whole in local recipes. A popular application is making flavoured salt, known as Pahadi coloured salt. Snack makers prize it for seasoning chips and namkeens because its yellow colour blends well with savory treats. It serves as a preferred substitute for red chillies in mountain cooking.

Almora Lakhori Mirchi in the world's kitchens

This spice is central to the culinary traditions of Uttarakhand. It is deeply embedded in Kumaoni and Pahadi cooking styles. Locals prefer it over other varieties due to cultural habits and perceived health benefits. The chilli defines the heat level of regional home cooking, appearing in everyday meals across the state's districts.

At a glance: where it turns up

By meal

Snacks and tea time

Cuisines

Kumaoni Pahadi

Spiritual and ceremonial use

The provided information does not mention any religious rituals, offerings, or spiritual ceremonies involving this chilli. It is treated strictly as a culinary ingredient and agricultural product without documented sacred uses in the available records.

Almora Lakhori Mirchi at celebrations

Its usage appears consistent with daily life and general food preparation rather than tied to particular holiday events or ceremonial occasions.

Traditional and medicinal use

In mountain regions, this chilli is traditionally valued for perceived health benefits. Locals often choose it over red chillies based on these folk beliefs. While no medical advice is given, the preference suggests a long-standing cultural trust in its properties for maintaining wellness within the community.

Buying and storing Almora Lakhori Mirchi

The traditional sun-drying method ensures the chillies can be kept for year-round use. This preservation technique protects the spice from spoilage and maintains its heat potency. Proper drying is essential to achieve the correct texture and colour before storage.

What to use instead of Almora Lakhori Mirchi

In local mountain cooking, this variety is often used as a substitute for red chillies. Cooks may swap it in when seeking a different heat profile or colour result. However, due to its unique intensity and specific origin, no direct global equivalent is mentioned as a perfect replacement.

The trade in Almora Lakhori Mirchi

The spice holds Geographical Indication (GI) status, granted on November 8, 2023. This legal protection ensures only chillies grown in the designated region can bear the name 'Almora Lakhori Mirchi'. The registration was proposed by the Chokot Patti Farmers Producer Company Limited. It became the first chilli from Uttarakhand and the nineteenth GI-tagged good in the state.

Meal

It is frequently associated with snack time, particularly in the preparation of namkeens and chips. The bright yellow hue makes it visually appealing for dry savoury snacks sold in markets. While primarily a seasoning ingredient, its integration into these bite-sized foods places it firmly within the realm of daily snacking rather than formal meals.

Questions people ask about Almora Lakhori Mirchi

Where does the Almora Lakhori Mirchi come from?

It originates from Uttarakhand, India, specifically the Kumaon division. The name references Almora and Lakhora village, where cultivation began historically.

How hot is this chilli?

It is extremely hot, scoring between 50,000 and 55,000 on the Scoville scale. Use sparingly as it delivers intense heat compared to standard red chillies.

What does it look like?

The dried pods are yellow with a distinctive wrinkled surface and a blunt tip. They contain compact seeds and vary in size depending on the specific grade.

Why is it special?

It received Geographical Indication status in 2023, protecting its name. Locals prefer it for snacks and salts due to its colour and perceived health benefits.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Almora Lakhori Mirchi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.

Almora Lakhori Mirchi