*2.1.4 Cabai rawit (*Capsicum frutescens*)*

As it is shown in **Figure 5**, *cabe rawit* fruits are small, around 3.7–5.3 cm long, and the seeds are usually light brownish [12]. On average, each plant can produce a 0.5–0.6 kg fruit/harvesting period [18]. There are several cultivars of *cabai rawit* in Indonesia. A bit bulky with round tips is *cabai ceplik*. Immature *cabai ceplik* in Indonesia turned color from bright green to dark red during maturation. *Cabai rawit* with relatively higher pungency than *cabai ceplik* is *cabai jemprit*. The fruit is small and short and has a sharp point. The fruit turns color from dark green to red during maturation. *Cabai putih/cabai rawit domba* looks similar to *cabai jemprit*, but the color is yellowish and turns bright reddish orange during maturation [24]. There are also other cultivars called *cabai kathur* because the fruit's tip points to the sky and *cabai burung* or bird eye pepper with small fruits. There are several seed varieties cultivated in Indonesia, e.g., Pelita 8, Sonar, Bara, Taruna, Dewata, Nirmala, Lentera, Raga, Bhaskara, Maruti, Cakra Putih, and Cakra Hijau.

**Distribution areas.** *Cabai rawit* is cultivated in almost every province in Indonesia, especially in West Java, Central Java, East Java, Aceh, West Nusa Tenggara, and Bali [25].

**Flavor characteristics.** The taste of *cabai keriting* is relatively hotter than *cabai merah besar* (*C. annuum*) but not as hot as *cabai rawit* (*C. frutescens*). There were several varieties of *cabai rawit* in Indonesia, e.g., *rawit putih*, *cabai rawit hijau*, *cabai rawit Lampung*, and *cabai rawit Kalimantan*, according to the order of their pungency from low to high with 82,500–480,000 SHU [19], the major organic acids of *C. frutescens* were malic, citric, and ascorbic acid. In contrast to *C. annuum* in which citric acid was the primary organic acid, in *C. frutescens*, the dominant organic acid

**Figure 5.** *Cabai rawit (*C. frutescens*).*

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

**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].
