Mizo Chilli – The Fiery Spice from Mizoram

1. Name & Origin

Mizo Chilli, scientifically known as Capsicum frutescens, is a highly pungent variety of chilligrown predominantly in the state of Mizoram, India . Locally called Hmarcha or Vaimarcha, it is deeply embedded in Mizo cuisine and culture, adding heat and flavor to traditional dishes .

This variety of chilli has been cultivated for centuries in the hilly terrains of Mizoram, where the region’s unique climate and soil composition enhance its spiciness. Known for its intense heat and vibrant red hue, Mizo Chilli is an integral part of local cuisine and is increasingly gaining recognition in national and international markets .

Mizo Chilli was granted Geographical Indication (GI) status on 23 March 2015, marking its authenticity and regional exclusivity .

Image Credit: The Hills Times.

2. Unique Features

Mizo Chilli is distinguished by its sharp pungency, bright color, and rich aroma.

Key Features:

• Scoville Heat Unit (SHU): 37,153 SHU, making it one of the spiciest chillies in India .

• Varietal Grades: Three grades - Grade A (most pungent, small and thin), Grade B (slightly thicker), and Grade C (longer size) .

• Vibrant Color: Ranges from bright red when fully ripe to deep maroon when dried .

• Distinct Flavor: Offers a balanced mix of fiery heat and subtle fruitiness, making it ideal for spicy cuisines .

• Genetic Diversity: Has evolved through open-pollination and selective breeding, leading to unique local landraces .

3. Making Process

The cultivation and processing of Mizo Chilli follow traditional and sustainable farming practices.

Step 1: Cultivation & Harvesting

• Grown in hilly terrains using organic farming techniques, free from synthetic pesticides.

• Cultivated as a rain-fed crop with minimal irrigation.

• Harvested manually between November and March, ensuring optimal maturity and heat levels .

Step 2: Drying & Processing

• Sun-Drying: Chillies are spread out in the sun to dry naturally, preserving their natural color and pungency.

• Grading & Sorting: Categorized into Grade A, B, and C based on size and pungency .

• Powdering & Packaging: Processed into chilli flakes, powder, and pickles, widely used in culinary preparations .

Image Credit: Reuters.

4. Impact of GI (Geographical Indication) Status

The GI status of Mizo Chilli has significantly contributed to its market value, farmer recognition, and regional identity .

Economic Impact - Supports over 800 farmers and small entrepreneurs in Mizoram . Drives exports to China, Thailand, Vietnam, and Bangladesh, where it is highly valued Encourages local agribusinesses to develop value-added products like chilli pickles, sauces, and powders .

Sustainability Impact- Grown through organic farming methods, reducing environmental impact . Promotes biodiversity conservation by maintaining indigenous chilli landraces . Encourages eco-friendly processing techniques, reducing carbon footprint .

5. How to Identify Authentic Mizo Chilli

Size & Appearance – Authentic Mizo Chilli is small, thin, and intensely red .

 Spiciness Level – Grade A chillies have the highest pungency, distinguishable by their sharp heat and flavor .

GI Certification – Look for official GI tag labeling on packaged Mizo Chilli products .

Taste & Aroma – A distinct fiery kick with a subtle fruity undertone, different from other Indian chillies .

6. Challenges

Despite its increasing popularity, Mizo Chilli faces several challenges:

• Lack of Processing Infrastructure – Limited facilities for drying, packaging, and global export .

• Competition from Other GI-Tagged Chillies – Faces market rivalry from Naga Mircha (Nagaland) and Bhut Jolokia (Assam) .

• Climate Vulnerability – Erratic rainfall and rising temperatures impact annual yield and quality .

• Market Fluctuations – Farmers struggle with unstable pricing due to inconsistent demand .

• Limited Awareness & Branding – Many buyers remain unaware of GI-certified Mizo Chilli, leading to duplication and underpricing.

7. Fun Facts

• Mizo Chilli is one of the hottest chillies in India, often used to make spicy pickles and chutneys .

• It was the first agricultural product from Mizoram to receive a GI tag .

• The Bird’s Eye Chilli variety, to which Mizo Chilli belongs, is known for its fiery pungency and medicinal properties .

• Mizoram exported Mizo Chilli to the US for the first time in 2024, expanding its global reach .

• The chilli is widely used in traditional Mizo dishes like Bamboo Shoot Chutney and Smoked Pork Curry

References -

1. Mizo Chilli (GI Application No. 235), Geographical Indications Journal, Government of India (23 March 2015) http://ipindia.nic.in/girindia/journal/50.pdf accessed 24 February 2025.

2. Spices Board of India, Geographical Indications in India (Ministry of Commerce & Industry, Government of India) https://ipindia.gov.in/registered-gls.htm accessed 24 February 2025.

3. Government of Mizoram, Mizo Chilli: A GI-Tagged Agricultural Product of Mizoram (2023) https://agriculture.mizoram.gov.in/mizo-chilli accessed 24 February 2025.

4. North Eastern Regional Agricultural Marketing Corporation (NERAMAC), Export Potential of Mizo Chilli(NERAMAC Report, 2022) https://neramac.gov.in/mizo-chilli-export accessed 24 February 2025.

5. ‘Mizo Chilli’ (Wikipedia, 2023) https://en.m.wikipedia.org/wiki/Mizo_chilli accessed 24 February 2025.

6. Krishnan S, Spices of Northeast India: A Study on Indigenous Chilli Varieties (Indian Council of Agricultural Research, 2020).

7. Lalbiakzuala T, Traditional Agricultural Practices of Mizoram: The Case of Mizo Chilli (Journal of Agroecology, Vol 12, Issue 2, 2019) 135.

8. Singh RK, Capsicum Cultivation in Mizoram: A Sustainable Approach (Indian Journal of Horticulture, Vol 45, Issue 4, 2021) 221.

9. FAO, Chilli Pepper Trade and Market Trends in India (2021) https://fao.org/chilli-pepper-market accessed 24 February 2025.

10. Ministry of Commerce & Industry, India’s Spice Export Report 2023 (Government of India, 2023) https://commerce.gov.in/spices-export-2023 accessed 24 February 2025.