Dundicut - 15 seeds

Dundicut, also known in Pakistan as Lal Mirch, is a small hot pepper type associated with Capsicum frutescens and Capsicum annuum. It produces small upright, teardrop-shaped fruit traditionally used dried as well. The flavour is fresh, complex and intensely hot, with heat reaching 20 000–40 000 SHU. The plants are tall – around 150 cm.

Dundicut is not actually a specific variety, but rather a pepper type. In Pakistan, Dundicut or Lal Mirch refers to small-fruited peppers originating from C. frutescens and C. annuum.

The fruit is small, teardrop-shaped and grows upright. It is particularly suitable for drying, and dried peppers can become almost as small as raisins.

Features

• Name: Dundicut
• Other name: Lal Mirch
• Type: Small-fruited hot pepper
• Related species: Capsicum frutescens / Capsicum annuum
• Origin and traditional use: Pakistan
• Heat level: 20 000–40 000 SHU
• Shape: Small, teardrop-shaped
• Fruit position: Upright
• Plant height: around 150 cm
• Flavour: Fresh, complex and intensely hot
• Suitable for drying: Yes.

🔥 Heat

20 000–40 000 SHU

Heat level: 20 000–40 000 Scoville. Interestingly, the flavour is described as fresh and complex, while the heat sensation is compared with Habanero, even though the stated Scoville value is lower than is typical for Habanero.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: for higher yields
Planting outdoors: around the end of May
Height: around 150 cm
Support: recommended
Pruning: possible to maintain a more compact shape.

At the end of the season, the plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.

🍴 Culinary use

Its small size and strong flavour make Dundicut especially suitable for drying and preparing hot seasonings. It can be used in spicy sauces, curries, marinades, meat and vegetable dishes, or dried and ground into powder.

Traditionally, Dundicut peppers are often offered dried, which is one of the most distinctive characteristics of this type.

🦜 Fun fact

This type of hot pepper is also used in parrot food. Birds do not perceive capsaicin heat in the same way humans do.

💡 Urban Botaniks tip: For Dundicut, I would emphasise its small fruit, complex flavour and excellent drying qualities. Let the peppers reach full ripeness, then dry them whole – their small size makes drying relatively easy and allows convenient storage for later use as a hot seasoning.