pedas

Pedas is a term in Malay and Indonesian that describes the sensation of spiciness in food. Literally meaning hot or spicy, it is used to classify dishes by their heat level rather than by temperature. The word is common in Indonesia, Malaysia, and Singapore, where chilies and chili pastes are central to many cuisines. The heat in pedas dishes comes mainly from chili peppers, such as bird’s-eye chilies (cabai rawit) and red chilies (cabai merah), as well as from emulsified pastes like sambal and balado.

Culinary practice uses a wide range of heat levels, from mildly pedas to very pedas, with regional variations. Some recipes specify spice levels with terms like pedas sedang (medium) or pedas banget (very hot). Perception of spiciness is subjective and influenced by pepper variety, preparation method, serving size, and individual tolerance. Capsaicin is the chemical responsible for the burning sensation, and while the Scoville scale measures pepper heat, everyday cooking in Indonesian and Malaysian kitchens commonly relies on taste and tradition rather than precise units.

Pedas is not only a flavor but also a cultural cue: many traditional dishes aim for a distinct pedas profile, and hospitality in many communities often involves serving noticeably hot fare. See also: sambal, cabai, capsaicin, Scoville scale.