Dalle Khursani Substitutes: The Complete Guide for Home Cooks
Can't find Dalle Khursani? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Dalle Khursani is a very hot pepper with a heat level of 100,000-100,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Dalle Khursani substitutes, ranked for home cooking.
Top 5 Dalle Khursani Substitutes Ranked
🥇 1. Bird's Eye Chili
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (50,000-100,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Bird's Eye Chili maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Adjuma
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (100,000-500,000 SHU)
How Much to Use: Use about ⅓ to ½ of a Adjuma for every Dalle Khursani
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Datil
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (100,000-300,000 SHU)
How Much to Use: Use about ¾ of a Datil for every Dalle Khursani
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Scotch Bonnet
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (80,000-400,000 SHU)
How Much to Use: Use about ¾ of a Scotch Bonnet for every Dalle Khursani
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5️⃣ 5. Siling Labuyo
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Slightly milder (90,000-90,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Siling Labuyo maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Dalle Khursani (Original) | 100,000-100,000 | N/A | Specialty stores |
| Bird's Eye Chili | 50,000-100,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Adjuma | 100,000-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Datil pepper | 100,000-300,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Scotch Bonnet Pepper | 80,000-400,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Siling Labuyo | 90,000-90,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Dalle Khursani?
The best substitute depends on your goal. The Bird's Eye Chili is the closest overall match. Best for slightly toning down the heat while keeping the pepper flavor Use on a 1-to-1 basis for volume and flavor.
Can I use jalapeño instead of Dalle Khursani?
Dalle Khursani is about 20x hotter than jalapeño, so jalapeño will be significantly milder. You'd need to use more jalapeño, but the flavor profile may not match well.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Bird's Eye Chili is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Dalle Khursani powder instead of fresh Dalle Khursani?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.