Kampung Chilli Padi - 甘榜小辣椒

Flavour & Texture: Fiercely hot with a clean, bright heat that hits fast and lingers. It also has a fresh, grassy sharpness and a subtle fruity note to it. Thin-skinned and crisp when fresh. 

How to Use:

• 🥣 Sambal — The non-negotiable base of any great sambal if you like it exceptionally hot and spicy. Blend with shallots, belacan, and a touch of sugar for a condiment that elevates everything it touches.
• 🦀 Chilli crab & seafood — Pound into your sauce base for that authentic, tongue-tingling heat that no chilli powder can replicate.
• 🍋 Calamansi dipping sauce — Slice thinly and stir into calamansi juice with a dash of soy — the ultimate table condiment for steamboat, dumplings, or grilled fish.
• 🧄 Stir fry aromatics — Bruise and toss into hot oil with garlic and ginger at the start of any stir fry for a fragrant, spicy base.

Pro tip: The seeds carry the most heat — deseed for a milder burn, or leave them in if you mean business. A quick slice down the middle and a scrape with a small spoon is all it takes.

Storage: Keep refrigerated in a paper bag or perforated container and use within 7–10 days. They also freeze exceptionally well — toss the whole pods into a zip bag and use straight from frozen, no thawing needed.