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Cabe Merah Panjang are elongated, slender, curved to straight pods, averaging 12 to 20 centimeters in length, and have a conical shape with gradual tapering to a point on the non-stem end. The skin is glossy and smooth with a waxy coating and ripens from dark green to bright red when mature. Underneath the surface, the thick flesh is crisp, aqueous, and also bright red, encasing a central cavity with clusters of small, round, and flat cream-colored seeds. Cabe Merah Panjang have a sweet, fruity flavor mixed with a steady and lingering, moderate to hot level of spice.
Seasons/Availability
Cabe Merah Panjang are available year-round.
Current Facts
Cabe Merah Panjang, botanically classified as Capsicum annuum, are long and slender peppers that grow on plants that reach less than one meter in height and belong to the Solanaceae or nightshade family. Predominately found in Indonesia, Cabe Merah Panjang translates from Indonesian to mean “long red chilies” and are one of the most common varieties seen at fresh local markets stacked in bright, colorful piles. Cabe Merah Panjang contain a moderate spice, ranging 30,000 to 50,000 SHU on the Scoville scale and are popularly used for everyday cooking, utilized as a flavoring in sauces, soups, and stir-fries.
Nutritional Value
Cabe Merah Panjang are an excellent source of vitamins A and C and other antioxidants, which can help protect the body from free radicals, and they also contain vitamins E and K, potassium, and manganese. Capsaicin is the chemical compound present that gives the pepper its heat or spicy nature and is believed to help stimulate digestion and reduce inflammation.
Applications
Cabe Merah Panjang can be used in both raw and cooked applications such as stir-frying, frying, and sautéing. When showcased fresh, the peppers can be finely chopped and used to flavor sauces, gravies, salsas, and marinades, or they can be halved and tossed into soups, stews, and curries for added heat. Cabe Merah Panjang are also popularly used in stir-fries, noodle dishes, and salads, or the peppers are ground with a mortar and pestle to make the famous paste known as sambal. There are many variations of sambal used throughout Southeast Asia, and each household has its own version of the paste using various chiles and spices. Sambal is a condiment typically served over rice, meat, cooked vegetables, or mixed into soups, but it can also be used over any preferred dish. Cabe Merah Panjang pairs well with flavorings such as bay leaves, basil, garlic, lemongrass, ginger, and lime leaves, meats such as poultry, pork, beef, and duck, seafood, fried rice, carrots, cucumber, and tomatoes. Fresh peppers will keep 2-3 weeks when stored whole and unwashed in a plastic bag in the refrigerator, and when dried, the peppers can be ground and used as a spice for up to one year.
Ethnic/Cultural Info
Indonesian cooking is centered around balanced flavors of sweet, salty, bitter, and savory, and many locals consider spice or heat to be just as important in creating a complex flavor. It is also believed that spice can help stimulate the digestive system and is used as a cleansing agent to reduce inflammation. Cabe Merah Panjang are commonly grown in home gardens for everyday cooking, and Indonesian locals utilize the pepper as one of the major base flavorings along with black pepper and ginger. In addition to culinary uses, Cabe Merah Panjang are also used in medicinal home remedies, applied topically to the skin to relieve muscle pain, and to help open up the sinuses when sick.
Geography/History
Peppers are native to Central and South America and have been growing wild since ancient times. When Spanish and Portuguese explorers arrived in the New World, they brought seeds of many pepper varieties back with them to Europe where European sailors and Arab merchants further carried them over to Asia. It is believed that peppers were introduced to Southeast Asia in the 16th century, and while the exact details of how quickly the plants spread is unknown, the spicy fruits became widely cultivated in Asia with new varieties being cultivated and developed. Cabe Merah Panjang can be found in both fresh and dried form at local markets in Thailand, Vietnam, Indonesia, Malaysia, Sri Lanka, and Laos.
Cabe Merah Panjang pods average 12 to 20 cm in length and feature a glossy, smooth skin with a waxy coating. They mature from dark green to bright red. The thick flesh is crisp and aqueous, encasing small, cream-colored seeds. These chilies offer a sweet, fruity flavor balanced with a moderate to hot spice level that lingers, making them versatile for culinary use.
Cabe Merah Panjang adds bold flavor to dishes whether used raw or cooked. Fresh, they enhance sauces, gravies, and salsas, or give a spicy kick to soups, stews, and curries. They are central to sambal paste, a beloved Southeast Asian condiment. These peppers pair well with garlic, ginger, lemongrass, and meats. Stored whole in the fridge, they last 2-3 weeks, while dried peppers serve as a spice for up to a year.
Cabe Merah Panjang peppers are a staple in Indonesian cooking, known for their bright color and moderate spice level, measuring 30,000 to 50,000 on the Scoville scale. These long red chilies are not only flavorful but also packed with nutrients, offering vitamins A, C, E, and K, as well as potassium and manganese. Capsaicin, responsible for their heat, may aid digestion and help reduce inflammation.
Maxi Fruver Marinilla
(315) 526-5467
Peppers have a fascinating global history. Originally native to Central and South America, they were introduced to Europe by Spanish and Portuguese explorers, then carried to Asia by sailors and merchants in the 16th century. Today, varieties like Cabe Merah Panjang are enjoyed fresh or dried across countries including Indonesia, Thailand, and Vietnam.
Cabe Merah Panjang are a staple in Indonesian cooking, prized for their ability to create balanced and complex flavors. They are not only essential for adding heat but are also believed to stimulate digestion and reduce inflammation. Grown in home gardens, these peppers are versatile, doubling as a culinary ingredient and a medicinal remedy for muscle pain relief and sinus congestion. Alongside black pepper and ginger, they form a core trio of Indonesian base flavorings.
Cabe Merah Panjang pods average 12 to 20 centimeters in length, tapering to a conical non-stem end. Their glossy, waxy skin turns from dark green to bright red when mature. The flesh is bright red, crisp, and juicy, encasing a cavity filled with small, flat, cream-colored seeds. They deliver a sweet, fruity taste combined with moderate to hot spice that lingers on the palate.
Cabe Merah Panjang is versatile, used in raw or cooked dishes like stir-fries, noodle dishes, soups, or salads. It’s essential for sambal, a spicy paste popular in Southeast Asia, often customized per household. Sambal enhances rice, meats, veggies, or soups. It pairs beautifully with garlic, lemongrass, lime leaves, and meats like poultry or beef. When refrigerated, fresh peppers last 2-3 weeks, while dried ones, ground into a spice, remain usable for up to a year.
Cabe Merah Panjang, commonly seen in Indonesian markets like Pasar Parung in Bogor, belong to the Solanaceae family and are moderately spicy with a Scoville rating of 30,000 to 50,000 SHU. These peppers are rich in vitamins A, C, E, and K, providing antioxidants that protect the body from free radicals. They also contain potassium and manganese, and their capsaicin content is known to aid digestion and reduce inflammation.
Cabe Merah Panjang has a rich history linked to global exploration and trade. While the peppers are native to Central and South America, they were introduced to Southeast Asia in the 16th century through Spanish and Portuguese expeditions. Today, these long red chilies thrive in Asian markets, including Indonesia, Thailand, Vietnam, and Malaysia, appearing in both fresh and dried forms, showcasing their versatility and popularity in regional cuisine.
Cabe Merah Panjang is a vital element in Indonesian cuisine, providing spice that complements the country's balanced flavors of sweet, salty, bitter, and savory. Beyond cooking, the pepper is used in traditional home remedies to relieve muscle pain when applied to the skin and to ease congestion by opening up the sinuses. Many Indonesian households grow this pepper in their gardens, reflecting its importance in daily meals and its versatility in health applications.