*2.2.3 Cabai domba (*Capsicum frutescens*)*

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,

**Figure 7.** *Cabai katokkon (*C. chinense*) growth in the garden.*

**Figure 8.** *Cabai domba (*C. frutescens*).*

**Figure 9.** *Cabai hiyung (*C. frutescens*) [54].*

people mixed it in their cooking or put in *sambal*. They have a strong pungent smell, especially when exposed to heat.
