siling labuyo

Siling kulikot sold in the Carbon Public Market of Cebu City

siling labuyo - /si-ling la-bu-yò/ Tagalog spicy condiment/seasoning) [n.] Philippine bird’s eye chili (sc.name: Capsicum frutescens, [Linn.]).

Other local common names: 

• a.k.a. siling bundok or siling palay in Tagalog
  
• kulikot or siling kulikot in Cebuano and Boholano
• kutitot or sili katumbal in Ilonggo
• udto-udto in Hiligaynon
• pasete or pasiti in Batangueño
• mimis, siling diablo, or sili’t sairo in Ilocano
• rimorimo in Bicolano
• paktin in Ifugao
• sili napet in Itawis
• katumba or lara jangay in Tausug
• loia tidek or luya tiduk in Maranao

What is siling labuyo?  How can we tell a siling labuyo? 

Well, let's talk about it.

A species of wild native hot tiny chili pepper that grows in the forested areas of the country, though it can be grown also in the garden, backyard, or pots.

It bears tiny fruit refuted to be one of the hottest peppers in the world, especially the ripe ones that are bright red in color, but green and sometimes rare white when unripe and yellow when about to ripen.

The Ta'u-sug lara jangay sold in the Public Market of Zamboanga City

This species of Philippine tiny wild chili pepper is also known as the “bird’s eye hot pepper” known to grow only in the Philippine archipelago. So called siling labuyo because it is picked by wandering wild chickens called labuyo by the Tagalogs. The siling labuyo plant bears tiny fruits refuted to be one of the hottest peppers in the world. It is classified as “very hot” with a scale of Scoville heat unit (SHU) ranging from 80,000 to 100,000.

Siling kulikot sold in the Carbon Public Market of Cebu City. This is the same kind of chili known in Tagalog as siling labuyo.

Authentic siling labuyo is very small, very short (less than an inch) with a not-so-pointed tip.

Some imported and less spicy hot chilies are passed on as siling labuyo in the market or grocery stores when in fact it is not a siling labuyo like the siling Taiwan that is more than an inch long and very pointed.

The mimis of Ilocos Sur province

This tiny chili is known for its intense piquancy - so small in size, yet so hot in taste.

Despite its irritating piquancy, chickens and birds are picking the ripe mimis in the wilds, as if it is their favorite.

The mimis of Ilocos Sur province.

Ilocanos would use mimis as spicy flavor in making spicy hot sukang Iloko (sugarcane vinegar). They also used it as condiment in some dishes and dippings.

Siling labuyo is more commonly used in Filipino kitchens as a condiment. Also used as one of the main ingredients, in some Bicolano, Ilocano, and Maranao dishes.

In Leyte, they have a fiery hot dish called taguto that uses minced siling kulikot equal to the amount of minced native chicken.

The tiny fruits are served as sliced, chopped, crushed, mashed, or marinated whole in vinegar, as in the sinamak vinegar. It may be also sun-dried and ground into powder and placed in a shaker for sprinkling over some dishes on the table or while cooking. 

Some bottles of sukang Iloko in Binalonan, Pangasinan are steeped with mimis.

Siling Taiwan sold in the public market of Cabanatuan City. It is commonly found also in public markets and groceries in Metro Manila, often passed on as siling labuyo, when in fact it is not a siling labuyo.

Siling labuyo is mild if spiced as a whole piece, but very fiery if it is cut open, mashed, or chopped into pieces as it exposed its seeds and juice, which are the hottest parts. It is advised that siling labuyo should not be taken during pregnancy and lactation.

The young leaves (tops) of siling labuyo are also used in cooking as vegetables in soupy dishes.

Siling Taiwan being sold in the Alabang public market of Muntinlupa City. Keep in mind that siling Taiwan is not siling labuyo.

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Related posts:

Taguto

Wild chili ale

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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