Other names: Hara Mirch, RTGS: phrik khi nu, Kacha Lanka, IPA: [pʰrík kʰîː nǔː], Haree Mirchi, పచ్చి మిరపకాయలు, literal: mouse dropping chili; Tagalog: siling labuyom, Thai: พริกขี้หนู, हरी मिर्च, Hari Mirchi, Indonesian: Cabe Rawit
Translations: ハリMirch, هاري Mirch, Hari Mirchi, 하리 Mirch, הארי Mirch, Хари Mirch, हरि मिर्च, Харі Mirch, 哈日Mirch, Хари Мирцх, Хари Mirch
It can be long and thin like a bean, or stout and long. It is said that smaller the chili, the hotter it is.
Colors: Light - dark green, red or orange at maturity
Mouthfeel: Spicy, Crunchy
Substitutes: Black or white peppers, Red chilli
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: may, june, july, august
Choosing: If it is turning orange-red or black, don't get it.
Buying: Green Chilli are widely available in all local market or supermarket in Southeast Asia. But in several country you may have to buy it at China's Town.
Preparation and Use
Cleaning: Wash the chilli under fresh water to remove any dirt or pesticides
Conserving and Storing
As soon as you get it home, wash, dry and keep it in box in the fridge. Presence of water might spoil it.