*2.2.2 Cabai katokkon or cabai kotokkon (*C. chinense*) or (*Capsicum annuum *L. var. sinensis)*

The name *cabai katokkon* was derived from the word "katokkon," which means "big fruit." This *cabai* is classified as *C. chinense* [1] or *C. annuum* L. [48]. The fruits are shaped like paprika but smaller (around 3–4 cm in length and 2–3.5 cm in diameter), round, and bulky as shown in **Figure 7**. The immature fruit is purplish green and turned bright red when mature. This plant can grow well on 200 m above sea level with adequate sunlight and watering. The plant can be harvested 3 months after seed planting, and on average, the plant can produce 0.8–1.2 kg fruits/harvesting period, i.e., 8–10 months [49].

**Distribution areas.** *Cabai katokko*n is cultivated in Rantepao, Tana Toraja (South Sulawesi) [1].

**Flavor characteristics.** The fruits have a unique floral, fruity and strong pungent aroma, and higher pungency than commonly consumed *Capsicums* [1]. By calculating the concentration of capsaicin (without taking account of dihydrocapsaicin), the pungency level of cabai kotokkon dried powders was reported to be around 42.914 SHU (immature stage) and 48.778 SHU (mature stage) [50]. Other sources reported the pungency level of 400,000–691,000 SHU [48].

**Bioactivity and health benefits.** Besides containing vitamin C and provitamin A that have antioxidant capacity, in Tana Toraja, South Sulawesi, people believe that the fruits could increase appetite, prevent aging, reduce stress, help to alleviate joint pains, lower cholesterol, improve blood circulation, prevent stroke, and alleviate wet cough, nasal congestion, and migraine [49].
