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Sirarakhong Hathei chilli

Capsicum annuum

A long, bitter chilli from Manipur, India, protected by a geographical indication tag.

This cultivar of Capsicum annuum originates in the Indian state of Manipur. It is primarily cultivated in Sirarakhong village within the Ukhrul district and carries a registered geographical indication status.

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  • Cultivar of Capsicum annuum from Manipur, India.
  • Named after Sirarakhong village in Ukhrul district.
  • 'Hathei' means bitter in the Tangkhul language.
  • Received GI tag in September 2021.
  • Measures approximately 8-9 inches in length.

What is Sirarakhong Hathei chilli?

The Sirarakhong Hathei chilli is a specific cultivar belonging to the Capsicum annuum species. These peppers are notably elongated, typically reaching lengths between eight and nine inches. The name 'Hathei' derives from the Tangkhul language, where 'Ha' translates to bitter, reflecting the distinct taste profile of the fruit. This variety is recognized for its unique combination of heat and bitterness, setting it apart from other regional peppers.

Where does Sirarakhong Hathei chilli come from?

This chilli variety is native to the Indian state of Manipur in South Asia. It is deeply rooted in local agriculture, with significant cultivation centered around Sirarakhong village in the Ukhrul district. The specific geographic conditions of this area contribute to the pepper's distinctive characteristics, leading to its recognition as a product of this precise locale.

What does Sirarakhong Hathei chilli taste like?

The primary sensory notes of this chilli are heat and bitterness. The bitterness is linguistically embedded in its name through the Tangkhul word 'Ha'. While the exact Scoville rating is listed as 7542, placing it in a moderate heat range, the defining feature remains the sharp, bitter undertone that accompanies the spice level. This dual profile offers a complex experience for those familiar with regional varieties.

How Sirarakhong Hathei chilli is grown and processed

Cultivation is concentrated in Sirarakhong village, located in the Ukhrul district of Manipur. The crop is widely farmed in this specific region. The Manupur Organic Mission (MOMA), based in Imphal, has been involved in promoting and protecting this agricultural product. The growing practices are tied to the local environment of the Ukhrul district, supporting the pepper's status as a regional specialty.

Sirarakhong Hathei chilli, drawn

The spice red, drawn as a pod with a pile of the ground spice. Drawn from this page, not a photograph of one lot.
Heat: Warm 2 on a 0 to 5 scale, informed by Scoville heat units. Pungency is not the same as flavour: many spices have none.
A pod: a chilli, curved, with its cap and stem. Dried, it is kept whole, flaked or ground.
dried or fresh fruit pods
Part used What of the plant goes into the jar: Capsicum annuum.

How Sirarakhong Hathei chilli is used

As a chilli cultivar, it is used to add heat and bitterness to dishes. It can be employed fresh or dried, depending on culinary needs. Its specific flavor profile makes it suitable for traditional preparations in Manipur. Cooks use it to impart a distinct spicy and bitter note to local recipes, distinguishing them from those made with milder or sweeter peppers.

Sirarakhong Hathei chilli in the world's kitchens

The Sirarakhong Hathei chilli is integral to the culinary traditions of Manipur. It is grown and used locally within the Ukhrul district and surrounding areas. The pepper represents a key component of regional cooking, providing a specific heat and bitter element that characterizes local foodways. Its use is largely confined to the cuisines of this Indian state.

The trade in Sirarakhong Hathei chilli

In September 2021, the Geographical Indications Registry granted this chilli a GI tag, valid until September 2027. This legal protection ensures that only chilies grown in the designated region can bear the name 'Sirarakhong Hathei Chilli'. The application was filed in January 2017 by the Manipur Organic Mission. It became the seventh good from Manipur to receive this status and the first chilli variety from the state to do so.

Questions people ask about Sirarakhong Hathei chilli

Where does the Sirarakhong Hathei chilli come from?

It originates in the Indian state of Manipur, specifically cultivated in Sirarakhong village within the Ukhrul district. This geographic specificity led to its Geographical Indication status.

What does Sirarakhong Hathei chilli taste like?

It is known for a combination of heat and bitterness. The name 'Hathei' comes from the Tangkhul word for bitter, highlighting this distinct flavor profile alongside its moderate spiciness.

Is there another name for this chilli?

Yes, it is also referred to as the Sirarakhong chilli, named after the village, or simply the Hathei chilli. Both names reflect its origin and linguistic roots.

Why is it called Hathei?

In the local Tangkhul language, the word 'Ha' means bitter. The chilli earned this name due to its characteristic bitter taste, which distinguishes it from other varieties.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Sirarakhong Hathei chilli", 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.

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Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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