Good, but not very spicy
These chillies deliver on the vibrant and earthy flavor notes beautifully. However, for a 'medium-hot' rating, I found them to be quite mild; I had to add more than usual to get a noticeable kick.
Proudly grown by a cooperative of farmers in Sirārakhong and sourced for us by our friends Zeinorin & Alan of Hillwild. Legend has it that the villagers' ancestors found these exquisitely long, vibrant chillies growing in the wild on a hunting trip that they then brought home and have made a part of their daily cuisine ever since. Many nearby villages have tried to grow the Sirārakhong Hāthei chillies, but something about the terroir of Sirarakhong produces the very best of the best! - Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!
| Form | Whole Dried Chillies |
|---|---|
| Origin | Sirārakhong, India |
| Best For | Daily cooking, Infusions, Grinding |
| Heat Level | Medium-Hot |
| Size Options | 1.7 oz (48 g) |
| Flavor Profile | Vibrant, Earthy, Complex |
These chillies deliver on the vibrant and earthy flavor notes beautifully. However, for a 'medium-hot' rating, I found them to be quite mild; I had to add more than usual to get a noticeable kick.
The aroma from these chillies is incredible, truly vibrant and earthy. They add such a complex flavor to my cooking, making even simple weeknight meals feel special. Grinding them fresh makes a huge difference in the final taste compared to store-bought powders.
Exactly what I was looking for in a dried chilli; vibrant and with a great level of heat.
These chillies have a really deep and nuanced flavor that stands out.
These chillies bring an amazing depth and complexity to all my dishes. I use them whole in curries and grind them fresh for powders.