Akabare, also known as Akabare Khorsani, is indigenous to the Ilam district of Eastern Nepal. It is primarily eaten by the hill tribes there such as the Rai, and the Limbu. There isn’t much information about this elusive pepper, partly because it is not widely available outside of Nepal. However, the few outsiders who have trekked all the way to its native lands to sample it, have nothing but positive things to say about it. It’s not your average pepper though.
The first thing that is quite unique about the Akabare pepper is that, while the initial kick is quite spicy(exact Scoville measurements are not available) it subsides completely on its own without milk, bread, or any other common anti-spice tactic. There is also no after burn. The Akabare Khorsani has a distinctive flavor combining its unique spice with a bit of sweetness as well. For these reasons it is rarely used in Nepali cooking. The pepper is quite often eaten without preparation like an olive or a cherry tomato. It is also quite common for Nepalese people to put them in brine and pickle them. These are, of course, traditional modes of eating them, but whenever a new delicacy is brought to light you can bet that recipes will start popping up all over the place. A quick search online will show anyone who can get their hands on an Akabare Khorsani how they can be used in chutneys or chillies.
This pepper is not widely available at all, but if you find yourself in possession of one you should post your own recipes and experiments. Personally, I would love to see what it would taste like as a sweet and spicy buffalo sauce.
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