"Cili Padi" or "Cili Burung" is common in Malay cooking. It is the smallest but also the hottest local chilli. Like I mentioned in the earlier post, other types of chilli simply cannot substitute it's taste. Although all "cili padi"s are generally the same, however, upon close scrutiny, you will find that the "cili padi"s are slightly differerent in size and shapes and level of its hot taste. Here are my observation on the "cili padi"s in the farm:
The most common, the "regular" type of "cili padi".
This is the newly fruiting, wild grown chili - similar to the regular type, but a bit longer, that make its look slimmer...
Another regular type that is high ripe.
This one is similar shape to the regular type, but about 30% smaller. And it was said that the smaller the type, the hotter it taste... There is only one tree that bear this type of fruit so far...
The "blunt" type - shorter and rounded end... There is also one tree that produces this type of fruit.
...sometimes the shape looked so obviously different from other types...
The most common, the "regular" type of "cili padi".
This is the newly fruiting, wild grown chili - similar to the regular type, but a bit longer, that make its look slimmer...
Another regular type that is high ripe.
This one is similar shape to the regular type, but about 30% smaller. And it was said that the smaller the type, the hotter it taste... There is only one tree that bear this type of fruit so far...
The "blunt" type - shorter and rounded end... There is also one tree that produces this type of fruit.
...sometimes the shape looked so obviously different from other types...
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