| 'Siling Labuyo' | |
|---|---|
_2.jpg) 'Siling Labuyo' pepper. The small triangular fruits ofsiling labuyo are distinctively borne pointing upwards, like otherCapsicum frutescenscultivars. | |
| Genus | Capsicum |
| Species | Capsicum frutescens |
| Cultivar | 'Siling Labuyo' |
| Heat |  Very hot |
| Scoville scale | 80,000 - 100,000 SHU |
Siling labuyo is a smallchili peppercultivar that developed in thePhilippines after theColumbian Exchange. It belongs to thespeciesCapsicum frutescens and is characterized by triangular fruits that grow pointing upwards.[1] The fruits and leaves are used in traditionalPhilippine cuisine. The fruit ispungent, ranking at 80,000 to 100,000 heat units in theScoville scale.[2]
The cultivar name isTagalog, and literally translates to "wild chili."[1] It is also known simply aslabuyo orlabuyo chili.[3]Thaibird's eye chili are commonly confused with labuyo in the Philippines, though they are cultivars of two different species, and much larger fruit.[4]Siling labuyo is one of two common kinds of local chili found in the Philippines, the other beingsiling haba (aCapsicum annuum cultivar).[5]
Siling labuyo is generally accepted as the world's smallest hot pepper, as the fruit often measures a mere 0.20 in (0.51 cm) in length by 0.10 in (0.25 cm) in width.[6]
It is listed in theArk of Taste international catalog of endangeredheritage foods of thePhilippines by theSlow Food movement.[7]
Siling labuyo is officially known under thecultivar nameCapsicum frutescens 'Siling labuyo'. It belongs to the speciesCapsicum frutescens. Related cultivars of siling labuyo includetabasco,malagueta, andperi-peri.[1]
Thecommon name "wild chili" is derived from theTagalog wordssili ("chili") and theenclitic suffix-ng, as well as the adjectivelabuyo ("growing wild"), which is also a term for wildchicken orjunglefowl).[1][8] Other local names for it includechileng bundok,siling palay,pasitis,pasite (Tagalog);katumbal,kutitot,siling kolikot (Bisaya);katumba orlara jangay (Tausug);sili ti diablo/sairo (Ilocano);lada,sambalas,rimorimo (Bicolano);paktin (Ifugao); andluya tiduk (Maranao).[9]
LikeotherCapsicum frutescens cultivars,siling labuyo has a compacthabit, growing between 0.8 and 1.5 m (2 ft 7 in and 4 ft 11 in) high. They have smooth ovate to lanceolate leaves that are around 64 mm (2.5 in) in length with pointed tips. They produce small greenish-white flowers with purplestamens. These develop into a large number of small, tapering fruits that are around 25 mm (1 in) in length. The fruits are very pungent and are characteristically borne erect (pointing upwards). Immature fruits are deep green in color and usually ripen to a vivid red. Depending on maturity and the variety, they can display a range of other colors, including yellow, orange, white, or a vivid purple. Flowers and fruits are often clustered in groups of 2 to 3 at a node.[1][10][11][12]
Siling labuyo fruits are small but are very hot. They measures around 80,000-100,000Scoville units, similar to the lower end of the range for the hotterhabanero chili.[2]
Although not as central inFilipino cuisine asbird's eye chilies are in othercuisines of Southeast Asia, it is still an often-used ingredient. Its leaves are usually consumed as a vegetable, such as in dishes liketinola.[1][13]
The most common use ofsiling labuyo, however, is in dipping sauces (sawsawan), which almost universally accompany fried or grilled Filipino dishes. Unlike in western cuisines, these dipping sauces are created by the diner according to their preferences and are not made beforehand.Siling labuyo is almost always offered as an optional spicy element, alongsidecalamansi,soy sauce,vinegar, andpatis (Filipinofish sauce).[14][15][16]
Siling labuyo is also an essential ingredient inpalapa, a sweet and spicy condiment made withscallions,coconut,ginger, andturmeric that is central to the cuisine of theMaranao people.[17][18]
Siling labuyo can also used to make Filipino-style spiced vinegar (likesinamak andsukang pinakurat) which is also used as a dipping sauce. Instead of mixing fresh chilis on the table, the vinegar itself is infused with a large amount ofsiling labuyo and other spices and stored in bottles or mason jars. They can be kept for long periods in the refrigerator and their taste develops with time.[14]
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Siling labuyo can be used as anatural pesticide on crops in the Philippines. The fruit, skin and seeds of siling labuyo are all effective for ants, aphids, caterpillars, Colorado beetle, cabbage worms, warehouse and storage pests.[19][20]
Several introduced chili cultivars are increasingly being mislabeled as "siling labuyo" in Philippine markets (especially inLuzon), because these cultivars are generally easier to grow and harvest thansiling labuyo. Their color and shape are also more consistent and they have a longershelf life, but they are regarded as less spicy thansiling labuyo.[1][21][22][23]
These mislabeled cultivars include the red bird's eye chili ("Thai chili"), which is actually a chili pepper cultivar from a different species (Capsicum annuum) that came by way of Thailand. Their fruits, unlikeC. frutescens, are borne on the plant drooping down.[4] In Luzon,siling tingala andsiling tari, high-yieldF1 hybrids ofC. frutescens andC. annuum fromTaiwan are also commonly sold assiling labuyo. While they haveC. frutescens ancestry (the fruits are also borne somewhat erect), they are much longer and uniformly red, similar to Thai bird's eye chilis.[21]
Media related toCapsicum frutescens 'Siling Labuyo' at Wikimedia Commons