*2.2.4 Cabai hiyung (*Capsicum frutescens *L.)*

*Cabai hiyung* has an appearance similar to *cabai rawit*, around 2–3 cm in length, and relatively thin skin with the weight of each fruit is around 0.7 g [52]. The plant can be harvested at the age of around 3–4 months with harvesting period of 6–7 months. The fruits are harvested when they turn brownish yellow or red [53]. The picture of *cabai hiyung* [54] can be seen in **Figure 9**.

**Distribution areas.** *Cabai hiyung* is cultivated in Hiyung village, South Kalimantan [53].

**Flavor characteristics.** The fruit was reported as having many times higher pungency than the common cultivar of *C. frutescens* in Indonesia; therefore it was named as the hottest *C. frutescens* in Indonesia [55]. Though we could not find the level of pungency in SHU, the fruits reported having 802 ppm of capsaicin [56].

**Nutrition components.** The fruit was reported containing vitamin A (11.89 IU/100 g), 82–92 mg/100 g vitamin C, and 1.2–1.5% protein [53, 56].

#### *2.2.5 Cabai ceremai (*Capsicum chinense*)*

This *cabai* is a habanero-type pepper (*C. chinense*), in which the colors vary from green, yellow, bright orange, and orange. Different names have been attributed to this

**13**

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

**3.** *Cabai* **utilization and applied products in Indonesia**

**3.1** *Cabai* **in Indonesia food and culinary culture industry**

(dried meat) *balado*, eggplant *balado*, and shrimp *balado*.

*3.1.1 Sambal: An Indonesian traditional crushed cabai*

due to its attractive and unique fruit colors.

fruit, such as "cabai ceremai," "cabai cermai," "cabai kancing," "cabai tomat," "cabai belimbing," "baby chili Haba," and "cabai tawau." The fruits are generally clustered into three to five pieces in each branch. The fruit shape varies from round shape with a papillae tip to bell and cone and long shape with fruit length up to 12 cm. The fruit skin wrinkles, but sometimes it also has smooth skin. The colors of the fruits vary from green, red, orange, pink, yellow, or brown. The seeds have a pale color [1, 4]. **Distribution areas.** The distribution of *cabai ceremai* in Southeast and East Asia was still limited. *Cabai ceremai* can be found in Jakarta, Bogor, Sukabumi (West Java), Jepara, Tawangmangu (Central Java), Malang (East Java), Bangka Island, Bali, Putu Sibau (West Kalimantan), and Tarakan (East Kalimantan) [1, 4].

**Flavor characteristics.** The fruit was reported to have high pungency [1, 4], but we could not find the data on the level of pungency in SHU. *Cabai ceremai* was not popular in the market since consumers preferred to buy and consume *cabai* that

Since its first coming to Indonesia, *cabai* has been widely utilized in the food and culinary industry. Besides that, *cabai* in Indonesia was also utilized in the pharmacy as transdermal medicine (plaster, oil, balm, and cream) and as ornamental plants

*Cabai* is considered as an important ingredient since it is inseparable from Indonesian food culture as is shown in some of Indonesia dishes in **Figure 10**. During a meal, if *cabai* is not included in the dish seasoning, it will be served separately as "*sambal*," crushed *cabai* mixed with various other ingredients and commonly eaten alongside the main course, or the *cabai* will be served to be eaten raw. Some people even consider something missing in their meal, and it would not be "complete" if their food is not spicy or there is no *sambal* to be eaten with the main course. Therefore, their satisfaction with the food will decrease. Over time, the way of people consuming *cabai* was developed, and *cabai* was transformed into processed food products, such as

sauce and powder, as the complementary dish of the main course (**Figure 11**).

The utilization of *cabai* in local cuisines may vary from vegetable-based food such as stir-fry vegetables or as a sauce (or like salad dressings) together with peanut in mixed vegetables, such as *gado-gado*, *pecel*, and *karedok*. *Cabai* is also mixed in meat-, chicken-, and seafood-based cuisines, such as *rendang* (Indonesian famous pungent cuisine), *gulai* (spicy curry), *asam padeh* (spice and acid fish curry), and other dishes. "Balado" is an Indonesian dish that combines any type of food ingredients with *cabai merah*, for example, egg *balado*, fish *balado*, chicken *balado*, *dendeng*

*Sambal* is an Indonesian famous and essential complementary cuisine made from *cabai* as the main ingredient. It is a crushed or grounded *cabai* with or without any other ingredients. Generally, *sambal* is known to stimulate appetite or to increase food palatability [8]. Before *Capsicum* came to Indonesia, *sambal* was originally made from ginger. Then people started to prepare *sambal* from pepper (*merica*) and *cabai Jawa* (*Piper retrofractum*) [58]*.* Since *Capsicum* spp. was introduced to Indonesia and cultivated, *sambal* was dominantly made from *Capsicum* spp.

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

have elongated shape [57].

*Diversity and Potency of* Capsicum *spp. Grown in Indonesia DOI: http://dx.doi.org/10.5772/intechopen.92991*

Capsicum

**Figure 8.**

**Figure 9.**

*Cabai domba (*C. frutescens*).*

**12**

people mixed it in their cooking or put in *sambal*. They have a strong pungent smell,

*Cabai hiyung* has an appearance similar to *cabai rawit*, around 2–3 cm in length,

and relatively thin skin with the weight of each fruit is around 0.7 g [52]. The plant can be harvested at the age of around 3–4 months with harvesting period of 6–7 months. The fruits are harvested when they turn brownish yellow or red [53].

**Distribution areas.** *Cabai hiyung* is cultivated in Hiyung village, South

**Flavor characteristics.** The fruit was reported as having many times higher pungency than the common cultivar of *C. frutescens* in Indonesia; therefore it was named as the hottest *C. frutescens* in Indonesia [55]. Though we could not find the level of pungency in SHU, the fruits reported having 802 ppm of capsaicin [56]. **Nutrition components.** The fruit was reported containing vitamin A (11.89 IU/100 g), 82–92 mg/100 g vitamin C, and 1.2–1.5% protein [53, 56].

This *cabai* is a habanero-type pepper (*C. chinense*), in which the colors vary from green, yellow, bright orange, and orange. Different names have been attributed to this

especially when exposed to heat.

*Cabai hiyung (*C. frutescens*) [54].*

Kalimantan [53].

*2.2.4 Cabai hiyung (*Capsicum frutescens *L.)*

*2.2.5 Cabai ceremai (*Capsicum chinense*)*

The picture of *cabai hiyung* [54] can be seen in **Figure 9**.

fruit, such as "cabai ceremai," "cabai cermai," "cabai kancing," "cabai tomat," "cabai belimbing," "baby chili Haba," and "cabai tawau." The fruits are generally clustered into three to five pieces in each branch. The fruit shape varies from round shape with a papillae tip to bell and cone and long shape with fruit length up to 12 cm. The fruit skin wrinkles, but sometimes it also has smooth skin. The colors of the fruits vary from green, red, orange, pink, yellow, or brown. The seeds have a pale color [1, 4].

**Distribution areas.** The distribution of *cabai ceremai* in Southeast and East Asia was still limited. *Cabai ceremai* can be found in Jakarta, Bogor, Sukabumi (West Java), Jepara, Tawangmangu (Central Java), Malang (East Java), Bangka Island, Bali, Putu Sibau (West Kalimantan), and Tarakan (East Kalimantan) [1, 4].

**Flavor characteristics.** The fruit was reported to have high pungency [1, 4], but we could not find the data on the level of pungency in SHU. *Cabai ceremai* was not popular in the market since consumers preferred to buy and consume *cabai* that have elongated shape [57].
