Greendoor - Cabe Keriting – Chili Seeds

• Authentic Indonesian: The key ingredient for genuine Sambal Ulek variations.
• Unique shape: The extremely thin, long pods are often twisted into a spiral, giving the plant a wild appearance.
• High-yielding: The plant is a prolific producer and yields countless pods throughout the season.

Plant characteristics

Cabe Keriting is characterised by robust and vigorous growth:

• Growth habit: It typically grows upright and very bushy with fine branches.
• Height: Usually reaches a height of 60 to 90 cm. It can be grown very well in a pot on the balcony or in a greenhouse.
• Leaves: The leaves are narrow and dark green, creating a beautiful contrast to the red fruits.
• Adaptability: Despite its tropical origins, it copes very well with our summer conditions and sets fruit reliably.

The fruit

The appearance of the Cabe Keriting is unmistakable:

• Shape: Very slender, elongated (approx. 10 to 15 cm) and typically strongly corrugated, curved or ‘curly’. The fruit wall is very thin.
• Colour progression: The pods ripen from a dark green to a bright, deep dark red.
• Texture: Due to the thin skin, the fruits dry very quickly – often whilst still on the plant.

Flavour & heat level

The Cabe Keriting delivers a direct, honest heat without any frills.

• Heat level: 6 to 7 (hot). On the Scoville scale, it usually ranges between 30,000 and 50,000 SHU. The heat is present, but not as extreme as in Habaneros.
• Aroma: A very classic, spicy-tangy chilli aroma. It is less sweet than a sweet pepper, but very direct in flavour, making it the perfect spice chilli.

Uses

In Asian cuisine, it is a real workhorse:

• Sambals & pastes: The traditional use. Freshly crushed in a mortar, it gives pastes the perfect consistency and heat.
• Wok dishes: Cut into rings or fried whole, it ensures an even distribution of heat.
• Drying: Due to its thin walls, it dries excellently and can be processed into fine chilli flakes.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 6–7 (Hot)
• Sowing: February to April (start indoors)
• Maturation time: approx. 70–80 days
• Location: Full sun and warm; regular harvesting encourages the formation of new flowers.