Cabé

Capsicum annuum (Malaysia and parts of Sumatra, chabai; Java, cabé or lombok; see also cabé rawit). There is a good deal of confusion of names here, in English and in the Indonesian languages, but what we are talking about is generally clear enough: those long, thin, usually green or red chillis that all Indonesians love and most westerners dread because they are so fiercely hot in the mouth. (Not all westerners, however; I once lost a raw-chilli-eating contest to a Scotsman.) As a rule, the fatter the chilli, the less hot, and even in the hottest kinds most of the really pungent flavour is in the seeds.