Botanical Name: Capsicum frutescens
Dundicut chiles are small, round chili peppers originating from Pakistan and are often referred to as the “Pakistani cherry chili.” These vibrant red peppers are known for their intense heat and bold, slightly smoky flavor, making them a key ingredient in South Asian cuisine. Dundicut chiles are similar in appearance to Scotch bonnet or habanero peppers but are typically smaller, measuring about 1 inch in diameter.
The flavor profile of Dundicut chiles is complex and intense. They combine a sharp, upfront heat with subtle notes of sweetness and an earthy, smoky undertone. Their spiciness is moderate to high, with a Scoville Heat Unit range of 30,000 to 65,000, making them comparable to cayenne peppers in heat level. This balance of heat and flavor allows Dundicut chiles to enhance dishes without overwhelming the palate.
In their dried form, Dundicut chiles are often used whole, crushed, or ground into a powder. They are a key ingredient in traditional Pakistani curries, stews, and rice dishes, where their fiery heat and fruity aroma create layers of depth. Their small size makes them perfect for infusing oils and vinegars, adding a spicy kick to dressings and marinades.
Dundicut chiles are also commonly used in spice blends and rubs, enhancing grilled meats and roasted vegetables with their smoky complexity. When paired with yogurt or cream-based sauces, they create a delightful contrast, balancing the heat with a cooling counterpart.
Beyond traditional applications, these chiles are increasingly embraced in modern fusion dishes, such as spicy pasta sauces, fiery salsas, and even desserts like chili-infused chocolate. Their versatility and robust flavor make them a favorite for adventurous cooks.