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- Title:
- Pasitis & Wild Chile
- Description:
- Pasitis seems to be an early name for SILING LABUYO (chile that is wild) also called SILING BUNDOK (chile of the mountain). Labuyo is a cultivar of “Capsicum frutescens” rating from 80,000 to 100,000 on the Schoville Scale of heat. The Slow Food Movement put siling labuyo on the international Ark of Taste register as an endangered Philippine heritage food. Labuyo could be a unique version of ahi chile from 1565 with characteristics resulting from Philippine terroir. Labuyo’s fruits grow pointing upwards. Similar looking Thai and Taiwanese chiles (sometimes and sadly passed off and sold as labuyo) like all “Capsicum annuum” fruit point downwards on the plant. Other kinds of chile now grow in the Philippines, some of them introduced during the American colonial era and others even recently. Philippine cuisine cannot be divorced from chile for spicing up vinegars, mashes and relishes, as well as being used in cooked dishes. By 1637 on Panay, sabao was broth but SABAOSABAO was a broth with the Capsicum in it. Broth was sipped while eating rice and fish. In Hiligaynon and Haraya, CATUMBAL became the word for Capsicum. KATIKOT, meaning piquant ginger, was also applied to wild chile. C. annuum chiles grow pointing down while labuyo and all C. frutescens like it point up.
- Subjects:
- Peppers Pasitis Siling labuyo
- Exhibition:
- 100 Philippine Food
- Source:
- Capsicum annuum by G. Spratt. 1829. The Graphics Fairy.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Pasitis & Wild Chile", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll139.html