Bali,  Chillies,  Gila Chilli,  Spicy Hot

Indonesian Long Red Chilli

The Cabe Merah Panjang, also known as the Indonesian Long Red Chilli, is a popular chilli variety widely cultivated and consumed in Indonesia. These chillies are elongated and slender, typically growing to about 12 to 18 cm in length. They are known for their vibrant red color when ripe, though they start as green before maturing.

In terms of heat, the Cabe Merah Panjang is moderately spicy, ranging between 15,000 to 30,000 Scoville Heat Units (SHU) on the Scoville scale. This places it in the medium heat range, making it milder compared to some of the extremely hot chilli varieties.

The smell of Cabe Merah Panjang  is somewhat fruity and slightly earthy, with a mild aroma compared to other chili peppers. Their texture is firm and glossy, with thin walls and a smooth surface. Inside, they contain seeds that contribute to their heat but are relatively easy to remove if a milder flavor is desired.

Originating from Indonesia, particularly in regions like Java, Sumatra, and Bali, the Cabe Merah Panjang peppers are a staple in Indonesian cuisine. They are used in various dishes, providing a moderate level of heat and flavour. These chillies are often sliced or chopped and added to stir-fries, curries, sambal (Indonesian chilli paste), soups, and sauces to impart both color and spice to the dishes.

In Indonesian culinary folklore, these chillies are often celebrated for their role in enhancing flavours while not overpowering the dish with excessive heat. They are valued for their ability to add depth and a moderate kick to the cuisine without overwhelming the taste buds.

The Cabe Merah Panjang chilli’s popularity in Indonesian cooking has made it a recognizable symbol of Indonesian culinary identity, and its moderate heat level makes it accessible for those who enjoy spicy food without seeking extreme levels of heat.

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