Chili peppers, from Nahuatl chīlli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a wide range of heat and flavor profiles. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its distinctive taste and heat level.
Capsicum annuum is a species of the plant genus Capsicum native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers, all of which are nightshades. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called C. frutescens, but the features that were used to distinguish those forms appear in many populations of C. annuum and are not consistently recognizable features in C. frutescens species.
Birdseye, Birds Eye or Bird's Eye may refer to:
Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense native to Central and South America. Pepper cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing 10–20 millimetres (0.39–0.79 in) long and 3–7 millimetres (0.12–0.28 in) in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species. C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.
Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, sinigang was rated as the world's best vegetable soup by TasteAtlas.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits which grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.
Bicol Express, known natively in Bikol as sinilihan, is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers or small chili peppers, coconut milk/coconut cream, shrimp paste or stockfish, onion, pork, ginger and garlic. The dish was termed by Laguna resident, Cely Kalaw, during a cooking competition in the 1970s in Malate, Manila. The name of the dish was inspired by the Bicol Express railway train that operated from Tutuban, Manila to Legazpi, Albay. The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol Express dish. As time progressed, variants of the Bicol Express dish expanded with seafood, beef, pescatarian, vegetarian, vegan, and other versions. The preparations for these dishes vary according to the meat present within the dish. In terms of nutritional value, the original version of the Bicol Express dish is beneficial in protein but unhealthy in regards to its high levels of saturated fats and cholesterol. The dish has moved into food processing and commercial production so that it can be sold conveniently and stored for a longer period of time.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine of, in its base form, meat, seafood, or vegetables first browned in oil, and then marinated and simmered vinegar, salt and/or soy sauce, and garlic. It has occasionally been considered the unofficial national dish in the Philippines.
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣湯). Also popular in Southeast Asia, India, Pakistan and the United States, it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example, the American-Chinese version can be thicker as it commonly includes corn starch, whilst in Japan, sake is often added.
Bird's eye chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards.
Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit.
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color, are medium-sized chili peppers of the species Capsicum annuum. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units.
Dinamita is a deep-fried Filipino snack consisting of stuffed siling haba wrapped in a thin egg crêpe. The stuffing is usually giniling, cheese, or a combination of both but it can also be adapted to use a wide variety of ingredients, including tocino, ham, bacon, tuna, and shredded chicken. Dinamita is also known as dynamite lumpia, among other names. It is a type of lumpia and it is commonly eaten as an appetizer or as a companion to beer.
Dinakdakan, also known as warek-warek, is a Filipino dish consisting of various pork head parts, red onions, siling haba or siling labuyo chilis, ginger, black peppercorns, calamansi juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until lightly charred. They are chopped into small pieces and served in a creamy sauce traditionally made from mashed cooked pig's brain, though this is commonly substituted with mayonnaise. The pork parts used commonly include pork jowls (maskara), pork collar, and ears. Sometimes pork tongue, liver, stomach, and intestines are also included. Dinakdakan is most commonly served as pulutan, appetizers that are eaten with beer or other alcoholic drinks. But it can also be eaten with rice.
Sinampalukan, also known as sinampalukang manók or tamarind chicken, is a Filipino chicken soup consisting of chicken cooked in a sour broth with tamarind, tamarind leaves, ginger, onion, garlic, and other vegetables.
Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste, onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ginataan.
Cansí is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi. Cansi is usually cooked with unripe breadfruit or jackfruit, lemongrass, tomatoes, garlic, onions, fish sauce, and siling haba or labuyo peppers. The soup is usually orange in color due to the use of annatto seeds (atsuete). It is also sometimes called "sinigang na bulalo" in Tagalog regions, due to its similarity to sinigang and bulalo.
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