Here in Sikkim, I dry our local *dalle khursani* chillies on my tin roof, watching them turn from green to a fierce red. I’ve read some studies on capsaicin, hajur, but the true test is whether the family smiles through the sweat around the dinner table. My son’s old school friends, now working in Lima, tell me their leche de tigre uses aji amarillo, which seems a gentler, fruitful kind of heat—proof, I suppose, is in the eating.
#regional
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