Sirārakhong Hāthei Chillies

Bacon ∙ Chipotle ∙ Whiskey ∙ Oak

Traditionally wood smoked on bamboo mats, these have quickly become our go-to for their umami-laden oak, whiskey, and chipotle notes (talk about smokey!), and their bright heat that plays so well with others!

Wondering how far a jar goes? Our spice size guide can help!

add spice spoon $1

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“I literally haven't cooked a single meal without a sprinkle of sirarakhong since it arrived. The smoky flavor is SO awesome -- it changes every dish it touches.”

- Leah P.

“I literally haven't cooked a single meal without a sprinkle of sirarakhong since it arrived. The smoky flavor is SO awesome -- it changes every dish it touches.”

- Leah P.

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!

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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!

50g Sirārakhong Hāthei Chillies

18 tsp

5 pots of slow cooked Naga pork

30 plates of Penne all'Arrabbiata

100g Bag Whole Sirārakhong Hāthei Chillies

~100

chillies

28 pots of slow cooked Naga pork

166 plates of Penne all'Arrabbiata
- Sirārakhong, Manipur
  
  Origin
- 2021
  
  Harvest Year
- Sirārakhong Hāthei
  
  Seed Variety

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!