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Chile Peppers



Indonesian:
Cabe or Cabe rawit
or Lombok
Malay:
Lada or Cili
or Cili padi
Tagalog (Filipino):
Siling labuyo
or Sili
Thai:
Phrik kheefa


Chili photo.
Hot chilies
nul.
Chili photo.
Chili peppers
nul.

Hot chilies originated in the Americas, but were introduced into SE asia by 1600, and are widely used throughout the area. The varieties are endless, with wide ranges of size, color, and heat. Generally, smaller is hotter. (Removing the seeds can reduce the bite of a too-hot chili.)

Sweet (bell) peppers are not commonly used in SE asia outside of China. A small bell pepper is widely available in the Philippines. It has a tough skin and thin flesh. After roasting the pepper and removing the skin, the flesh adds a wonderful flavor to dishes without the annoying texture of the skin.

Market and storage tips — BE CAREFUL!! Some chiles can be dangerously hot. Generally, smaller is hotter. If you are unsure about a new chile, ask. Buy mature fresh chilies which are dry to the touch, firm and heavy. They should have unblemished and lustrous skins. Wash in chlorinated water, sun dry, and store in a paper bag in the refrigerator. Fresh chiles do not store well at room temperature, or in plastic. For long term storage, dried chiles are best. They are also a bit milder than fresh.








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VEGETABLE INDEX

Avocado  |   Bamboo Shoot  |   Banana Bud  |   Long Bean  |   Breadfruit

Celery Cabbage  |   White Cabbage  |   Cassava  |   Chayote  |   Chili  |   Eggplant  |   Garlic

Ginger  |   Bitter Gourd  |   Lotus  |   Okra  |   Green Papaya  |   Spinach  |   Taro

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Jim and Jamie Richter, http://gotouring.com/razzledazzle/
Website designed and created by Lois Richter, expanded by Jim.
Created 6/2003. All photos are © 2003 Jim Richter.