Labuyo

Labuyo, or sili labuyo, is a small, very hot chili pepper commonly grown in the Philippines. The term refers to several cultivars that share tiny, fiery fruits, and in English these peppers are often called bird’s-eye chili or Philippine chili pepper. Botanic classification varies by source, but the peppers are universally prized for their heat and versatility in Filipino cooking.

Plants are compact and upright, with glossy green leaves. Fruits are slender and typically 2 to 3 centimeters long, tapering to a sharp point. They start green and mature to red, though color can differ slightly by cultivar. Heat levels are high, with Scoville heat units commonly ranging from about 100,000 to 225,000 depending on cultivar and growing conditions.

Cultivation favors warm, sunny, humid tropical climates and well-drained soil. The plants are generally cultivated as annuals in temperate regions but can be perennial in tropical environments. They require regular moisture and full sun, and are relatively pest- and disease-tolerant with proper care. First fruits usually appear after roughly 75 to 90 days from transplanting, with full production in about 90 to 120 days.

Culinary uses include fresh chili pods for salsas, sauces, and condiments, as well as dried or crushed forms used to flavor dishes. In the Philippines, labuyo is a staple for adding pronounced heat and aroma to a wide range of dishes, from stews and sauces to pickled relishes and hot-hot condiments.