Feel the heat? A guide to chili peppers in the Philippines

MANILA, Philippines – Ready for some sili-ous business?

If you can’t stand the heat, move along; but if you can, we’re here to give you a spicy guide on common chili peppers found in the Philippines!

But first: Did you know that while chilis are a staple in Filipino cuisine, there is no single chili variety is native to the Philippines? Almost every capsicum (or chili pepper) traces its origins to Central and South America.

Over the centuries, these bold plants have been introduced and cultivated across the globe, including the Philippines, where they’ve become deeply rooted in local culinary delicacies.

These diverse chili varieties have been documented by John Sherwin Felix, a dedicated Philippine food biodiversity documentarist. As the founder of Lokalpedia, Felix’s mission is to archive native, endemic, and introduced species of Filipino edible plants, fruits, and vegetables. He believes that extensive research and groundwork are crucial in preserving and promoting the rich culinary heritage of the Philippines.

From the fiery siling labuyo to the humble siling haba in our sinigang, here’s a Lokalpedia-approved guide to the humble chili that add spice to Filipino dishes — and our lives!

The ‘wild’ siling labuyo

Siling labuyo is called the “small feral chili” by Felix; in Tagalog, labuyo means “wild” and also refers to the wild red junglefowl, describing its untamed nature.

Though often cultivated in farms and backyards, Felix said that many locals believe the best siling labuyo is propagated by birds, which transport and scatter the seeds in the wild.

This widely distributed chili, often called “neytib” (native) to distinguish it from newer chili varieties, is known by different regional names, including sili’t sairo and puriket in Ilokano, kutitot in Kinaray-a, kolikot in Central Bisaya, and rimorimo in Bikolano.

Its feral nature gives it a wide range of phenotypes. Its color and sizes vary; some are as tiny as a grain of rice (called siling palay), while others are slightly larger but just as potent. What makes siling labuyo stand out is its extreme heat, even spicier than the long, big, hot red chilis more commonly sold as siling Taiwan.

“Unfortunately, siling Taiwan is often mislabeled as siling labuyo by news outlets, supermarket chains, and even instant noodle brands. Mislabeling is rampant in metro areas where siling Taiwan dominates, but in rural provinces, siling labuyo remains common,” Felix said.

In Filipino cuisine, siling labuyo may be the most popular chili of choice for traditional condiments like sawsawan and sinamak. It also lends its spice to beloved dishes like Bicol express, tinola, laing, and ginataan.

The ‘everyday’ siling haba

The everyday essential chili pepper siling haba (long green chili) is known for its milder kick, making it a more approachable companion in many Filipino kitchens. Its elongated shape and bright green color make it a familiar sight in markets and on dining tables and is also called siling pansigang.

For a gentle touch of spice, the siling haba is typically used for sinigang, sizzling sisig, or dinuguan.

The ‘colorful’ siling bilog

Felix also noted that bell pepper is known as siling bilog or siling lara in Tagalog, sayul lara in Tausug, and pedada in Hiligaynon, while other regions call it atsal.

Bell peppers are loved for their crisp texture, color, and natural sweetness; they are mostly used for local dishes like chicken afritada, giniling guisado, and rellenong bell pepper that don’t require much heat.

The ‘intense’ siling diablo

Also known as marusot, the siling diablo (siling demonyo) chili is distinguished by its stubby shape, uneven surface, pointed tips, and intense heat. It’s less common but sought out by those who want a heavier spicy kick in their meals.

Another less common variety is siling kinalabaw or siling talbusan, which has a conical shape and blunt tips. Felix said that this is our local Cebai Rawit, the popular spicy pepper from Indonesia, used for its popular sambal condiment.

“In the Sulu Archipelago, particularly among the Tausugs, several chili or lara varieties are sold in markets. One notable example is lara janggay, a long, thin chili named after janggay, the metal fingernail extensions used in the pangalay dance,” he added.

Aruy-uy or siling pakbet, and more

This long, slender, and curly chili is cultivated in regions with Ilocano populations. It’s called aruy-uy, or siling pakbet, siling Iloko, or siling duwag. It’s typically prepared grilled (tinuno), pickled (inartem), or incorporated into dishes like paksiw and pinakbet, acting more as a vegetable than a spice.

Other chilis treated similarly is siling beddeng (also known as siling kulot), which is grown in Zambales and named after Barangay Beddeng in San Narciso, where it is commonly cultivated. This chili has a stubby shape and wrinkled texture, Felix said, and is usually grilled or cooked as adobo or pinakbet with its own mild heat.

Libokeg is a small, pumpkin-shaped chili cultivated by the Isneg people in upland areas of Ilocos Norte, usually cooked as pinakbet for its distinct taste and mild spiciness.

“I am sure there are more capsicums out there, especially in rural communities,” Felix said. But for now, he urges Filipinos to familiarize themselves with these capsicums that are part of our culinary heritage.

For more information and posts on Filipino food biodiversity, you can follow John Sherwin Felix on his Facebook or Instagram. – Rappler.com