🌶️
Chili Peppers
Get to know the different types of chili peppers — from large red chilies to bird's eye chilies. Nutritional content, benefits, spice levels, and how to prepare them.
What Is Chili Pepper?
Chili pepper (Capsicum) is a kitchen spice that gives a spicy taste and bright color to dishes. In Indonesia, chili isn't just a complementary seasoning — for many people, sambal (chili paste) and spicy dishes are part of everyday eating identity. There are many types of chili with different spiciness levels and flavor characters.
Common Types of Chili Used
- Cabai merah besar (large red chili) — medium spiciness, thick flesh, often used for the basic red spice paste and to give dishes a bright color
- Cabai rawit (bird's eye chili) — small but very spicy, a favorite for sambal and dipping sauces
- Cabai keriting (curly red chili) — similar to large red chili but spicier and with a more vivid red color when cooked, often a favorite for sambal and balado seasoning
- Cabai hijau (green chili) — large chili picked while young, tastes fresher and not as spicy as its red version, commonly used for sambal ijo (green sambal)
Chili's Nutritional Content
Per 100 grams of fresh red chili:
Products You Might Need
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
| Nutrient | Amount |
|---|---|
| Calories | ~40 kcal |
| Vitamin C | ~144 mg (higher than oranges!) |
| Vitamin A | ~48 mcg |
| Fiber | ~1.5 g |
| Potassium | ~322 mg |
| Active compound | Capsaicin — gives the spicy taste |
Health Benefits
- High source of vitamin C — good for immunity and skin health
- Capsaicin helps metabolism — some studies show a mild thermogenic effect that helps burn calories
- Releases endorphins — the spicy sensation triggers the body to release natural "happy" hormones
- Rich in antioxidants — helps fight free radicals in the body
How to Use It in Cooking
- Ground spice paste — blended together with shallots for the basic red spice paste, balado, and spicy stir-fries
- Sambal — coarsely or finely crushed, cooked or served raw, depending on the type of sambal
- Sliced diagonally — for vegetable stir-fries or as a garnish
- Whole — added to soups or stir-fries to give a light spicy aroma without being too overpowering
How to Choose & Store
Choosing:
- Choose chilies that are glossy, with firm skin, and stems that are still fresh green
- Avoid chilies that are soft, wrinkled, or have black spots/rot
- Store in the fridge in a container or perforated bag, can last 1-2 weeks
- For longer storage, chilies can be frozen whole or blended and then frozen in small portions
- Dried chilies (sun-dried) can be stored for months in an airtight container
Things to Watch Out For
- Excessive consumption can irritate the stomach, especially for those with a history of ulcers or GERD — adjust the spice level to your body's tolerance
- Avoid contact with the eyes after handling chilies — capsaicin can cause a fairly bothersome burning sensation
- Use gloves when processing large amounts of chili, especially bird's eye chili and very spicy varieties
Practical Tips
- Remove the chili seeds if you want to reduce the spiciness level without losing the flavor and aroma.
- Soak your hands in cold water and soap after handling chilies — hot water can actually make the spicy sensation on the skin feel stronger.
- If a dish is too spicy, add coconut milk, sugar, or a bit of lime juice to balance the flavor.
- Briefly toast dried chilies before grinding them for sambal — the aroma will be much richer and the spiciness "deeper".
Frequently Asked Questions
Why doesn't plain water get rid of the spicy taste?
Capsaicin is fat-soluble, not water-soluble, so water actually spreads the spicy taste around the mouth. Drinking milk, eating rice, or having yogurt is more effective at relieving the spicy sensation because their fat and protein content binds with capsaicin.
Which chili is the spiciest?
Among the chilies commonly used in Indonesian kitchens, cabai rawit (bird's eye chili, especially the green rawit and rawit setan varieties) is usually spicier than large red chili or curly red chili.
Is it safe to eat chili every day?
For most healthy people, chili in reasonable amounts as an everyday cooking spice is safe to consume. What matters is the portion — excessive consumption can irritate the stomach, especially for those with sensitive digestive conditions.
Want to see this spice used in a recipe?
Explore the recipe collection at KulinerBDG for everyday cooking inspiration.
Browse Recipes →
Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
