Cayenne Pepper in Nepali: Khursani, Red and Green Chilli

Chilli is khursani (खुर्सानी) in Nepali. Rato khursani means red chilli, hariyo khursani means green chilli, and sukeko khursani means dried chilli. Cayenne is a particular type of chilli: the general name khursani alone does not confirm that a pepper or powder is cayenne.

Chilli names in Nepali and English

English	Nepali	What to ask for
Chilli	खुर्सानी — khursani	A general name; specify fresh, dried or powdered.
Green chilli	हरियो खुर्सानी — hariyo khursani	Fresh green chillies.
Red chilli	रातो खुर्सानी — rato khursani	Red chillies; clarify whether fresh or dried.
Dried chilli	सुकेको खुर्सानी — sukeko khursani	Whole dried chillies.
Chilli powder	खुर्सानीको धुलो — khursani ko dhulo	Ground chilli; check the ingredients and heat level.

What is cayenne pepper called in Nepali?

Cayenne belongs to the chilli group, so it may be described generally as khursani. However, rato khursani is not an exact variety name for cayenne. If a recipe specifically needs cayenne powder, look for a packet labelled cayenne and check with the seller. A locally sold red chilli powder may use a different chilli or a mixture.

Do not confuse hot chilli with sweet bell pepper, paprika or black pepper. They can give very different results in a recipe. University of Maryland Extension lists cayenne among hot pepper varieties; see its guide to pepper types.

Chillies in the Nepal food archive

The photographs below show chillies in different forms. They illustrate the ingredient and its uses; they do not identify each pepper as the cayenne variety.

Chillies vary in shape, size and colour.

Dried red chillies at a spice shop near Maru Tole, Kathmandu, as recorded in the original article.

Whole dried chillies, flakes, fresh chillies and ground powder are different forms of the ingredient.

Crushing fresh green chillies with a mortar and pestle.

Fresh green chillies.

Choosing the right form for cooking

• Fresh green chilli: use when the recipe calls for hariyo khursani.
• Whole dried chilli: ask for sukeko khursani and follow the recipe for toasting, grinding or adding it whole.
• Ground chilli: check whether the packet is pure chilli or a seasoning blend. Start with the recipe quantity and adjust gradually.

Heat varies between peppers and products. Colour alone is not a reliable guide to how hot a chilli will taste, and different powders should not automatically be substituted in equal amounts.

Related Nepali ingredient guides

Explore cumin (jira), fenugreek (methi) and vegetable names in Nepali and English.