Rawit

Description

The little pod behind Indonesian cooking. Cabai rawit is the bird’s-eye chili of the archipelago — small, tapered, only 2–4 cm long, ripening green through orange to red, and carried in quantity on a leafy upright bush.

The heat is sharp and immediate, in the 50,000–100,000 Scoville range, which is exactly why it is used the way it is: to cut cleanly through coconut milk, fried food and heavy braises rather than to add background warmth. Green pods are grassier and harsher; ripe red ones mellow into something fruitier, with the burn lingering longer.

This is the foundation of sambal — matah, terasi, ijo — and it goes whole into soto and opor ayam, into nasi goreng, and raw alongside fried snacks. Tough plants that tolerate both cool and hot spells and crop heavily; the same chili travels as cili padi, siling labuyo and phrik khi nu.

Some chilies are worth tasting before you grow them. → Explore the Vault

Each pack contains approximately 8–10 or more seeds per variety.
Seeds are packaged in a certified EU seed packaging facility in accordance with applicable regulations.

Categories: Chili Seeds , C. annuum , Hot , Easy to grow