Chilli from Kelantan: cili merah, cili padi, cili hijau and lada solok compared
Malaysian kitchens and factories do not buy “chilli”. They buy cili merah for colour, cili padi for heat, cili hijau for freshness and lada solok for stuffing. Here is how the five types grown for Nusatani differ, and what to specify for each.
Cili merah: colour and body
The large red chilli (Capsicum annuum) is the base of Malaysian sambal, cili boh and chilli sauce. It is bought for its colour and body as much as for its heat, so it is picked at full colour, with thick walls and the stem on.
Ours is the Cili Kulai variety, 5 to 6 inches long, packed in 5 kg bags, with around seven to eight tonnes a week available and eight hours from harvest to dispatch. It is the only chilli in our programme available certified under MyGAP by the Department of Agriculture; uncertified lots are available too.
Cili padi and cili burung: heat
Cili padi, known in English as bird’s eye chilli (Capsicum frutescens), is small, very hot and picked by hand. It is sold red, green or mixed, for sambal, dipping sauces, pickles and as a garnish. Cili burung, the upright bird chilli, is slender and very hot as well, and is mostly bought by sambal and paste producers.
Names vary between regions, and in some places cili burung is simply another name for cili padi. When you order, specify by size and photograph, not by name alone.
Cili hijau: freshness
The long green chilli is picked before the colour breaks to red. It has a fresh, grassy heat that the red chilli no longer has, and thicker walls than most small chillies, which is why it is sliced into gulai and stir-fries and is the chilli for cili jeruk.
For pickling lines it is graded by length, so the fruit fills the jar evenly.
Lada solok: for stuffing
Lada solok is a large, mild pepper with thick walls. On the east coast, in Kelantan and Terengganu, it is slit, filled with a paste of fish and grated coconut and steamed or cooked in coconut milk as solok lada.
For that it has to be straight, even in size and sound at the stem, so it can be filled without splitting. It is grown to order.
How to specify chilli in a contract
Write down, for each type: the variety where it matters; the length band; the colour stage (green, turning or fully red); stem on or off; the defect tolerance per bag or carton; the packing, such as 5 kg bags or cartons; the time from harvest to dispatch; and whether you need MyGAP certification.
On Nusatani Premium, chilli is Grade A for kitchens and retail; on Nusatani Daily it is Grade B and C in contract volume for sauce, sambal and paste production. The same harvest, graded for two different uses.
Questions buyers ask
Is cili padi the same as bird’s eye chilli?+
Yes. Cili padi is the Malay name for the small, very hot chilli sold in English as bird’s eye chilli.
Do you supply chilli green and red?+
Cili padi is supplied red, green or mixed as agreed. Cili merah is picked at full red, cili hijau before the colour breaks.
Can I buy MyGAP-certified cili padi?+
Not today. Of the chilli types we grow, only Cili Merah is available MyGAP-certified. Cili Padi, Cili Burung, Cili Hijau and Lada Solok are not.
Related produce
Questions about this? Ask us directly.
The answer comes from the people who grow, grade and pack the produce — usually on the same day.