222:
264:
1097:
279:
192:
47:
1107:
90:
182:
fruits are generally smaller and characteristically point upwards. In the
Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai
350:
The more decorative, but slightly less pungent chili, sometimes known as "Thai ornamental", has peppers that point upward on the plant, and range from green to yellow, orange, and then red. It is the basis for the hybrid cultivar
317:, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
126:
597:
557:
355:", essentially the same, but less pungent, and starting with purple fruit, creating a rainbow effect. These peppers can grow wild in places such as
522:
437:
453:
872:
853:
922:
982:
590:
234:
All chilis found around the world today have their origins in Mexico, Central
America, and South America. They were spread by
491:
1141:
1100:
942:
583:
606:
372:
324:, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many
31:
977:
1062:
538:
696:
676:
1136:
796:
336:, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance,
250:. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th centuries.
221:
736:
716:
132:
998:
751:
746:
403:
398:
325:
291:
263:
168:
144:
1082:
1073:
912:
314:
299:
247:
430:
The
Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking
1057:
1052:
1038:
967:
883:
691:
646:
518:
433:
239:
512:
1022:
803:
786:
766:
711:
408:
153:
162:
that is native to Mexico. Cultivated across
Southeast Asia, it is used extensively in many
1131:
952:
907:
818:
636:
617:
496:
158:
63:
242:
colonists, missionaries, and traders, together with many other now common crops, such as
203:
with small, tapering fruits, often two or three, at a node. The fruits are very pungent.
1027:
947:
833:
776:
771:
726:
671:
666:
661:
352:
235:
207:
98:
1125:
1047:
1017:
972:
867:
791:
761:
756:
731:
641:
631:
386:
206:
The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000
174:
163:
121:
1110:
917:
902:
813:
781:
706:
321:
287:
150:
897:
472:
962:
843:
741:
721:
651:
392:
338:
333:
215:
329:
283:
1007:
686:
381:
200:
278:
191:
166:. It may be mistaken for a similar-looking chili derived from the species
46:
17:
987:
937:
932:
838:
823:
701:
211:
71:
306:. The whole green bird's eye chili is also eaten raw as a side dish for
1012:
957:
927:
828:
808:
681:
57:
892:
575:
356:
303:
89:
277:
262:
243:
220:
190:
360:
579:
479:. Austin, Texas, USA: University of Texas Press. pp. 1–10.
539:"Nam Pla Prik น้ำปลาพริก - The Ubiquitous Thai Table Sauce"
302:, these chilis are widely used in a variety of dishes and
270:(tofu fritter) with green bird's eye chili locally called
149:''mouse-dropping chili'' owing to its shape) is a
30:
For other uses, including peppers with similar names, see
1071:
1036:
996:
881:
852:
616:
97:
84:
70:
56:
39:
137:
591:
558:"Makan Gorengan Dan Cabe Dengan Tangan Kanan"
8:
225:Commercial-scale drying of chilis in Vietnam
598:
584:
576:
214:, but many times hotter than the spiciest
45:
36:
342:(stewed pork trotter served with rice).
420:
246:, tomatoes and pineapples, through the
389:(popular chili pepper in Philippines)
7:
1106:
290:juice is served with a multitude of
195:Bird's eye chilis of assorted colors
51:Several bird's eye chilis on a shrub
477:Peppers: the Domesticated Capsicums
428:DeWitt, D.; Bosland, P.W. (2009).
25:
454:"The world's 10 hottest chillies"
1105:
1096:
1095:
490:Robinson, Simon (14 June 2007).
199:The bird's eye chili plant is a
88:
517:. Lonely Planet. pp. 79–.
492:"Chili Peppers: Global Warming"
395:(another Chili pepper cultivar)
274:is a popular snack in Indonesia
1:
983:Trinidad scorpion 'Butch T'
138:
1158:
29:
1091:
125:
107:
80:
44:
978:Trinidad Moruga scorpion
382:African bird's eye chili
473:"Historical Background"
210:, which is less than a
183:ornamental varieties.
27:Variety of chili pepper
471:Andrews, Jean (1995).
295:
282:Bird's eye chili with
275:
226:
196:
1063:Sweet piquanté pepper
968:'Red Savina' habanero
943:Hainan yellow lantern
511:Joe Cummings (2000).
281:
266:
224:
194:
697:Diavoletto d'Abruzzo
556:Jaenudin, Mohammad.
458:Australia Geographic
310:(deep-fried foods).
103:50,000 - 100,000 SHU
404:Korean chili pepper
399:Capsicum frutescens
180:Capsicum frutescens
169:Capsicum frutescens
1142:Capsicum cultivars
1008:African bird's eye
913:Chocolate habanero
315:Vietnamese cuisine
300:Indonesian cuisine
296:
276:
248:Columbian Exchange
227:
197:
1119:
1118:
647:Beaver Dam pepper
524:978-1-86450-026-4
439:978-0-88192-920-1
156:from the species
148:
136:
111:
110:
16:(Redirected from
1149:
1109:
1108:
1099:
1098:
767:New Mexico chile
600:
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567:
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528:
508:
502:
501:
487:
481:
480:
468:
462:
461:
450:
444:
443:
432:. Timber Press.
425:
409:Malagueta pepper
346:Thai Ornamentals
143:
141:
131:
129:
114:Bird's eye chili
92:
49:
40:Bird's eye chili
37:
21:
1157:
1156:
1152:
1151:
1150:
1148:
1147:
1146:
1122:
1121:
1120:
1115:
1087:
1067:
1032:
992:
953:Madame Jeanette
923:Dragon's Breath
908:Carolina Reaper
877:
848:
819:Peperone crusco
797:Santa Fe Grande
637:Baklouti pepper
612:
604:
574:
573:
563:
561:
560:(in Indonesian)
555:
554:
550:
537:
536:
532:
525:
510:
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451:
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426:
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369:
348:
261:
256:
232:
189:
172:, the cultivar
159:Capsicum annuum
64:Capsicum annuum
52:
35:
28:
23:
22:
15:
12:
11:
5:
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1053:Bishop's crown
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965:
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955:
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935:
930:
925:
920:
915:
910:
905:
900:
895:
889:
887:
879:
878:
876:
875:
873:Wild chiltepin
870:
864:
862:
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849:
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836:
831:
826:
821:
816:
811:
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353:Numex twilight
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260:
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231:
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208:Scoville units
188:
185:
164:Asian cuisines
109:
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105:
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99:Scoville scale
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54:
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50:
42:
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26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1154:
1143:
1140:
1138:
1137:Chili peppers
1135:
1133:
1130:
1129:
1127:
1112:
1104:
1102:
1094:
1093:
1090:
1084:
1083:Rocoto pepper
1081:
1080:
1078:
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1070:
1064:
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1059:
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1054:
1051:
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1026:
1024:
1021:
1019:
1016:
1014:
1011:
1009:
1006:
1005:
1003:
1001:
1000:
999:C. frutescens
995:
989:
986:
984:
981:
979:
976:
974:
973:Scotch bonnet
971:
969:
966:
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890:
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886:
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880:
874:
871:
869:
866:
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863:
861:
860:
859:glabriusculum
856:
851:
845:
842:
840:
837:
835:
832:
830:
827:
825:
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738:
737:Hungarian wax
735:
733:
732:Guntur Sannam
730:
728:
725:
723:
720:
718:
717:Facing heaven
715:
713:
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675:
673:
670:
668:
665:
663:
660:
658:
655:
653:
650:
648:
645:
643:
642:Banana pepper
640:
638:
635:
633:
630:
629:
627:
625:
624:
620:
615:
611:
609:
601:
596:
594:
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581:
578:
559:
552:
549:
545:. 2010-02-16.
544:
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531:
526:
520:
516:
515:
507:
504:
499:
498:
493:
486:
483:
478:
474:
467:
464:
460:. 2011-09-13.
459:
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441:
435:
431:
424:
421:
414:
410:
407:
405:
402:
400:
397:
394:
391:
388:
387:Siling labuyo
385:
383:
380:
378:
376:
371:
370:
366:
364:
362:
358:
354:
345:
343:
341:
340:
335:
331:
328:, such as in
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229:
223:
219:
217:
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209:
204:
202:
193:
186:
184:
181:
177:
176:
175:siling labuyo
171:
170:
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160:
155:
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146:
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128:
123:
119:
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83:
79:
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73:
69:
66:
65:
61:
59:
55:
48:
43:
38:
33:
19:
1074:C. pubescens
1072:
1037:
997:
903:Bhut jolokia
882:
858:
854:
747:Kashmiri red
707:Er jing tiao
656:
622:
618:
607:
562:. Retrieved
551:
542:
533:
513:
506:
495:
485:
476:
466:
457:
448:
429:
423:
374:
349:
337:
330:Thai curries
322:Thai cuisine
319:
312:
307:
297:
271:
267:
233:
205:
198:
179:
173:
167:
157:
151:chili pepper
117:
113:
112:
62:
1039:C. baccatum
963:Naga Morich
884:C. chinense
844:Siling haba
722:Friggitello
652:Bell pepper
393:Siling haba
339:khao kha mu
334:Thai salads
326:Thai dishes
292:Thai dishes
272:cabai rawit
187:Description
1126:Categories
1058:Lemon drop
677:Cheongyang
657:Bird's eye
543:SheSimmers
415:References
284:fish sauce
240:Portuguese
139:prik ki nu
127:พริกขี้หนู
118:Thai chili
76:Bird's Eye
18:Thai chili
1023:Malagueta
898:Ají dulce
855:C. annuum
712:Espelette
687:Cubanelle
619:C. annuum
610:cultivars
377:cultivars
216:jalapeños
201:perennial
133:romanized
1101:Category
988:Pepper X
948:Infinity
938:Habanero
933:Habanaga
839:Shishito
824:Pimiento
742:Jalapeño
727:Guajillo
702:Dundicut
692:De árbol
667:Cascabel
608:Capsicum
514:Thailand
375:Capsicum
373:List of
367:See also
308:gorengan
268:Tahu isi
212:habanero
93:Very hot
72:Cultivar
32:Birdseye
1111:Commons
1028:Tabasco
1013:Kambuzi
958:Nagabon
928:Fatalii
834:Serrano
829:Poblano
809:Pasilla
777:Chimayó
772:Big Jim
682:Chilaca
672:Cayenne
662:Byadagi
332:and in
304:sambals
259:Cooking
236:Spanish
230:Origins
154:variety
147:
135::
58:Species
1132:Spices
1018:Labuyo
893:Adjuma
868:Piquín
804:Padrón
792:Sandia
782:Fresno
762:Mulato
757:Medusa
752:Korean
632:Aleppo
623:annuum
564:14 May
521:
436:
357:Saipan
918:Datil
857:var.
814:Peter
787:No. 9
621:var.
244:maize
566:2023
519:ISBN
497:Time
434:ISBN
361:Guam
359:and
288:lime
286:and
254:Uses
238:and
145:lit.
122:Thai
85:Heat
1048:Ají
320:In
313:In
298:In
116:or
1128::
541:.
494:.
475:.
456:.
363:.
218:.
178:.
142:,
130:,
124::
599:e
592:t
585:v
568:.
527:.
500:.
442:.
351:"
294:.
120:(
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
