Jakarta (ANTARA) – Chili or chilies are one of the horticultural commodities in Indonesia that are very popular. The reason is, many people like spicy food.
Spicy in taste, chili is considered an important spice to be enjoyed in various dishes that can add flavor.
In Indonesia there are various types of chilies, they even have different spicy flavors. The following are various types of chilies in Indonesia:
1. Big red chilies
This chili is characterized by a bright red color, a rather fat, long shape and a sharp tip. Large red chilies have a taste that is not too spicy.
Usually, these chilies are used as decoration or as a complement to making chili sauce to produce a bright red color that leaves a spicy impression. As for the price of large red chilies, this is tentative, but currently the price of large red chilies in Jakarta starts from IDR 40 thousand per kilogram.
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2. Red cayenne pepper
Cayenne pepper is one that is widely used in cooking. Even though they are small in size, red cayenne peppers have a quite sharp spicy taste or a high level of spiciness.
Red cayenne peppers are commonly used as chili sauce, stir-fries, rujak, and even pickles to serve various spicy foods. The price of red cayenne pepper in Jakarta currently starts from IDR 50 thousand per kilogram.
3. Green cayenne pepper
Small in size and quite dark green in color, green cayenne peppers have a taste that is not too spicy. Usually, these chilies are used to make chili sauce, pickles, and are most often eaten directly as a companion to fried foods. Currently, the price of green cayenne pepper in Jakarta starts from IDR 35 thousand per kilogram.
4. Curly red chilies
Curly red chilies are one of the most sought after favorite chilies. This chili has a slender, long and curved shape so it is called curly.
The flesh part is fuller with seeds attached to the flesh. Having a fairly high spicy taste with a sharp aroma, curly red chilies are often used as a flavor enhancer for fine spices. Currently, the price of curly red chilies in Jakarta starts from IDR 33 thousand per kilogram.
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5. Big green chilies
Large green chilies are the young phase of large red chilies before they mature. Large green chilies have a much milder spicy taste than large red chilies.
This chili is usually used as a stir-fry by cutting it obliquely. Before being processed into food, large green chilies should be boiled or fried first to reduce the unpleasant aroma.
6. Green curly chilies
Curly green chilies are the young phase of curly red chilies and the taste is not as hot as curly red chilies. These curly green chilies are often found in Padang dishes such as green chili sauce, green chili chicken, and also in stir-fry seasonings.
7. Fat chili
Gendot chilies come from Dieng, Wonosobo and have a unique shape, green to orange in color and small in size with a slightly fat shape. Gendot chilies are usually used for pickles or stir-fried with other cooking ingredients such as tofu or sliced meat.
8. Katokkon chili
This chili is usually used to add flavor to typical dishes from Tana Toraja, South Sulawesi. Katokkan chilies have a round shape like a tomato with a diameter of about 2-3 centimeters per fruit and taste spicier than cayenne peppers.
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Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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