Dalle Khursani: A unique local cultivar of chilli of Sikkim Himalayas

Abstract

Dalle khursani (Capsicum annum) belongs to the family Solanaceae and is one of the important cash crops of Sikkim, well known for its distinct flavour and high pungency. It is cultivated in Sikkim and its neighbouring states Darjeeling and Kalimpong, West Bengal. It is used as a spice and is consumed almost daily by the people of the hills either as fresh chilli or in pickled form. Dalle Khursani contains capsaicin, phenolic compounds, carotenoids, vitamin A, C, E, and minerals. A huge diversity exists in Sikkim for chilli which has not been explored fully. There is a high probability that this chilli might have some genes/alleles that are resistant or tolerant to various biotic and abiotic stresses, or may possess nutraceutical and pharmaceutical compounds which can be utilized for various improvement programme of chilli.