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Sivathei Chillies
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Sivathei Chillies
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spiciness level : 5

Pineapple ∙ Smoke ∙ Maple ∙ Guava

The 7th hottest chilli in the world, but also so much more than that! They're an absolute delight to cook with ft. fruity, fragrant notes of pineapple, maple, and guava. Please be careful when handling, just a quarter chilli is enough to add significant heat to a whole pot of dal! 

“These smell insane. So smoky and warm. If you lean towards a smoky heat then there are FOR YOU.”
- Juliet
“These smell insane. So smoky and warm. If you lean towards a smoky heat then there are FOR YOU.”
- Juliet

  • Grown by Zeinorin Angkang of Hillwild and her small collective of neighbors turned organic farmers in the hills of Ukhrul, Manipur alongside indigenous soybeans, rice and yams. These fiery chillies are smoked on bamboo mats over a wood fire to give them their intoxicating fruity, smoky fragrance. Zeinorin is a skilled farmer, business woman and a proud member of the Tangkhul tribe which is why we call these chillies by their Tangkhul name of Sivathei!
    -

    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!

  • Size Guide

    Not sure what size you need or how long it’ll last you? Our spice size guide can help!
    illustration of a chili pepper22g Jar Chilies
    illustration of a few chili peppers 12-15 chilies
    Illustration of naga style chili pork 50 bowls of raphei hoksa (naga style chilli pork)
    Illustration of manipuri hot chicken 75 pieces of manipuri hot chicken (like nashville, but HOTTER!)
    • Chahong, Manipur
      Origin
    • 2021
      Harvest Year
    • Sivathei
      Seed Variety
    Map of South Asia showing where our Sivathei chillies are harvested (north-eastern tip of India, in Manipur).
Grown by Zeinorin Angkang of Hillwild and her small collective of neighbors turned organic farmers in the hills of Ukhrul, Manipur alongside indigenous soybeans, rice and yams. These fiery chillies are smoked on bamboo mats over a wood fire to give them their intoxicating fruity, smoky fragrance. Zeinorin is a skilled farmer, business woman and a proud member of the Tangkhul tribe which is why we call these chillies by their Tangkhul name of Sivathei!
-

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!
  • Chahong, Manipur
    Origin
  • 2021
    Harvest Year
  • Sivathei
    Seed Variety
Map of South Asia showing where our Sivathei chillies are harvested (north-eastern tip of India, in Manipur).

Size Guide

Not sure what size you need or how long it’ll last you? Our spice size guide can help!
illustration of a chili pepper22g Jar Chilies
illustration of a few chili peppers 12-15 chilies
Illustration of naga style chili pork 50 bowls of raphei hoksa (naga style chilli pork)
Illustration of manipuri hot chicken 75 pieces of manipuri hot chicken (like nashville, but HOTTER!)

Our Equity Pledge

All prices mentioned are for June 2022 to the best of our knowledge.

Our Equity Pledge

Prices as of Sep 2021

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