*2.2.1 Cabai gendot (*Capsicum pubescens*)*

Before 1916, this *Capsicum* was introduced to Indonesia, and the locals called this *cabai* as "cabai gendot," "cabai bendot," "cabai gondol," "cabai gombol," "cabai Bandung," or "cabai Dieng" [47]. The fruit shape varies from round to globular, 3.5–4 cm long, and 2.5–4 cm in diameter with thick flesh [40]. The fruit color changes from green (immature) to red (mature). The seeds are relatively small and few. Some people might confuse this *cabai* as *C. chinense*. The picture of *cabai gendot* can be seen in **Figure 6**.

**Distribution areas.** *Cabai bendot* is usually cultivated in Bandung (West Java), Dieng (Central Java), Kota Batu, and Pasuruan (East Java). This *cabai* is rarely found in the market [16, 47].

**Flavor characteristics.** The flavor of *cabai gendot* differs from *C. annuum*. This *Capsicum* cultivar is relatively juicier and hotter than *cabai merah besar*, around 100,000–350,000 SHU. The fruit has a fruity and floral aroma [34]. Due to their hotness, some people rarely eat fruit raw. People used to put both mature and immature stages of *cabai gendot* in *sambal* and mix them in stir-fry vegetables (*oseng-oseng*), or other plant-based dishes (e.g., *sayur tahu*, *sayur asem*). The fruits also have a strong and unique pungent aroma [47].

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**Figure 7.**

*Diversity and Potency of* Capsicum *spp. Grown in Indonesia*

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

"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/harvest-

**Distribution areas.** *Cabai katokko*n is cultivated in Rantepao, Tana Toraja

**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

**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

The fruit shape is small but a little bit bigger than common *cabai rawit*. It has a round tip as shown in **Figure 8**. The color of the fruit varies from greenish white (immature stage), pale green, and orange [51]. Some people put them in the same category as *cabai rawit*; *thus*, it is called "cabai rawit domba" or "cabai putih," and some other people confused cabai domba as *Capsicum annuum* L. var. abbreviata Fingerhuth. **Distribution areas.** *Cabai domba* is cultivated in Bandung, West Java [51]. **Flavor characteristics.** The pungency of the fruit is around 50,000–100,000 SHU [49]. Due to their relatively hot taste, the fruit is rarely consumed raw; instead,

sources reported the pungency level of 400,000–691,000 SHU [48].

wet cough, nasal congestion, and migraine [49].

*2.2.3 Cabai domba (*Capsicum frutescens*)*

*Cabai katokkon (*C. chinense*) growth in the garden.*

The name *cabai katokkon* was derived from the word "katokkon," which means

*DOI: http://dx.doi.org/10.5772/intechopen.92991*

ing period, i.e., 8–10 months [49].

*var. sinensis)*

(South Sulawesi) [1].

**Figure 6.** *Cabai gendot (*C. pubescens*) (A) red cabai gendot (B) green cabai gendot.*

Capsicum

**2.2 Exotic** *Capsicum*

can be seen in **Figure 6**.

found in the market [16, 47].

*2.2.1 Cabai gendot (*Capsicum pubescens*)*

also have a strong and unique pungent aroma [47].

*Cabai gendot (*C. pubescens*) (A) red cabai gendot (B) green cabai gendot.*

was malic acid [26]. The volatile compounds of *C. frutescens* consisted of aliphatic esters and methyl salicylate imparting fruity and fresh impressions. However, as the fruit turned to red, the flavor changed towards more pungent and citrus-like aroma. The pungency also increased as the fruit matured [39], but the pungent compound might decrease at later stages of maturation [40]. The immature fruit, having less pungency than the mature ones, is used to be consumed raw with vegetable fritter

**Nutrition components.** *Cabai rawit* contains energy (103 kcal), protein (4.7 g), fat (2.4 g), carbohydrate (19.9 g), fiber (1.6 g), ash (0.5 g), calcium (45.0 mg), phosphorus (85 mg), vitamin A (11,050 IU), and vitamin C (70 mg) per 100 g fruits [24]. **Bioactivity and health benefits.** *Cabai rawit* contains phytochemicals such as flavonoids, capsaicinoids, and other phenolic compounds [41]. Capsaicinoids have been reported to have various health benefits such as antioxidant, anticarcinogenic, anti-inflammatory, and relieving neuropathic pain [42–45]. The locals believe that *cabai rawit* is good for the eyes, can cure cancer, alleviate joint pain, improve blood circulation, and stimulate appetite [46]. The potency of *C. frutescens* extract for anti-obesity in 3 T3-L1 cells, due to its higher content of phenolic compounds and antioxidant activity compared to *C. annuum*, was explored [39].

Before 1916, this *Capsicum* was introduced to Indonesia, and the locals called this *cabai* as "cabai gendot," "cabai bendot," "cabai gondol," "cabai gombol," "cabai Bandung," or "cabai Dieng" [47]. The fruit shape varies from round to globular, 3.5–4 cm long, and 2.5–4 cm in diameter with thick flesh [40]. The fruit color changes from green (immature) to red (mature). The seeds are relatively small and few. Some people might confuse this *cabai* as *C. chinense*. The picture of *cabai gendot*

**Distribution areas.** *Cabai bendot* is usually cultivated in Bandung (West Java),

**Flavor characteristics.** The flavor of *cabai gendot* differs from *C. annuum*. This *Capsicum* cultivar is relatively juicier and hotter than *cabai merah besar*, around 100,000–350,000 SHU. The fruit has a fruity and floral aroma [34]. Due to their hotness, some people rarely eat fruit raw. People used to put both mature and immature stages of *cabai gendot* in *sambal* and mix them in stir-fry vegetables (*oseng-oseng*), or other plant-based dishes (e.g., *sayur tahu*, *sayur asem*). The fruits

Dieng (Central Java), Kota Batu, and Pasuruan (East Java). This *cabai* is rarely

snack, fried tofu, and tempeh or put into rissoles.

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**Figure 6.**
