Guide to Philippine Chilies

First things first: not a single Capsicum or chili pepper is native to the Philippines. All chilis originated in Central and South America, where they grow naturally in the wild. Over time, however, chilis have been introduced and cultivated in many parts of the world, including the Philippines, with each country developing unique cultivars they can proudly call their own.

In the archipelago, we have various types of chilis that have become ingrained in the collective memory of many communities.

Let’s start with siling labuyo, our small feral chili. In Tagalog, labuyo means “wild,” and it is also the term used to describe the wild red junglefowl. Although siling labuyo is grown in yards and farms, locals attest that the best type of siling labuyo is propagated by birds. This chili is widely distributed throughout the archipelago and is known by various vernacular names, such as sili’t sairo and puriket in Ilokano, kutitot in Kinaray-a, kolikot in Central Bisaya, rimorimo in Bikolano, and more. This is also referred to as our “neytib” chili, a term locals use to distinguish it from newer chili varieties.

Siling labuyo exhibits many phenotypes, likely due to its feral nature. Its colors and sizes vary; for example, it can be as small as a grain of rice, which is specifically called siling palay. Generally, siling labuyo is characterized by extreme heat, considered superior to the long, big hot red chilis commonly called 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.

Other capsicums sold in Philippine markets include siling haba or siling pansigang, the long green chilis typically used for sinigang, sisig, and dinuguan. Bell pepper, on the other hand, is known as siling bilog or siling lara in Tagalog, sayul lara in Tausug, pedada in Hiligaynon, and other local terms.

Though less common, other chilis can still be found in Philippine markets. These include siling diablo or siling demonyo (also called marusot), a chili with a stubby shape, uneven surface, pointed tips, and strong heat. Another is siling kinalabaw or siling talbusan, which has a conical shape and blunt tips. This is our local cebai rawit.

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.

There are also chilis that are treated as vegetables rather than spices. Examples are:

Aruy-uy (also known as siling pakbet, siling Iloko, or siling duwag) is a cultivar that is long, slender, and curly. It is grown in areas with Ilocano populations and is typically prepared as tinuno (grilled), inartem (pickled), paksiw, or pinakbet.

Siling beddeng (also known as siling kulot) 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. It is usually grilled or cooked as adobo or pinakbet.

Libokeg is a small, plump, and roundish chili cultivated by the Isneg people in upland areas of Ilocos Norte such as in the municipality of Adams. It usually cooked as pinakbet.

I am sure there are more capsicums out there especially in rural communities. For now, familiarize yourself with these capsicums that are part of our culinary heritage.

-Lokalpedia