chilies (खुर्सानी)
About chilies (खुर्सानी)
Chilies, known as 'khursani' in Nepali, are an indispensable part of Nepalese cuisine. They provide a crucial kick of heat and flavor to countless dishes, ranging from everyday lentil soups (daal) and curries (tarkari) to complex festival meals. The vibrant colors, diverse shapes, and varying heat levels of chilies add layers of complexity to Nepal's culinary landscape. They're grown in various parts of the country, reflecting the diverse climate zones. Chilies are not just a culinary staple but also a part of Nepali culture and traditions, often incorporated into religious rituals and festivals. From the roadside 'achar' (pickles) to the fiery momo sauces, chilies are woven into the tapestry of Nepali food.
Nutritional info
These are the major micro nutrients found in chilies
Seasonality
Chilies in Nepal typically have two main growing seasons. The primary harvest is during the summer and monsoon months (June-September), when most of the cultivation takes place. A smaller crop is usually harvested during the late autumn and early winter (October-December). However, with the introduction of different varieties and farming techniques, chilies can often be found year-round in local markets.
History
While the exact date of chili introduction to Nepal isn't precisely documented, it's believed that they arrived via trade routes from South America, likely through India. The introduction probably occurred after the Columbian exchange, when European colonizers began trading and transporting plants across the world. In Nepal, chilies found a warm reception and quickly became a vital ingredient in Nepali cooking. They were adopted into traditional recipes and found their way into the cultural food landscape. Today, varieties of chilies are cultivated in different regions of Nepal, a testament to their integration into the agricultural scene of the country. They have become such an integral part of Nepali food that they're no longer seen as an introduced ingredient but as an essential piece of Nepali culinary heritage.