bunch of chilli tops

Chilli tops refer to the leafy green foliage and tender shoots of chilli pepper plants (Capsicum species), harvested before or alongside the developing fruit. These leaves are vibrant green, typically elongated and slightly serrated, with a texture ranging from tender young leaves to more fibrous mature foliage. The leaves possess a subtle peppery, slightly bitter flavor with herbaceous notes, distinctly milder than the capsaicin heat found in chilli peppers themselves. Chilli tops are integral to Southeast Asian cuisines, particularly Thai, Vietnamese, and Filipino cooking traditions, where they function as both a vegetable and flavoring herb. The leaves contain trace amounts of capsaicin and various phytochemicals, though their culinary appeal lies primarily in their delicate flavor and texture rather than heat.

Chilli tops are utilized across Southeast Asian cooking as a leafy green vegetable with mild peppery characteristics. In Thai cuisine, they appear in stir-fries (often paired with garlic and fermented pastes), soups, and curries, where they add both nutritional value and subtle flavor depth. Vietnamese and Filipino cooks incorporate them into soups, braised dishes, and as a fresh accompaniment to grilled meats. The tender young leaves are often blanched and served as part of vegetable platters or mixed into noodle dishes. In Indonesian cooking, they feature in sambal preparations and cooked vegetable medleys (sayur). The stems can be sliced and stir-fried as a crisp vegetable component, while leaves are best added near the end of cooking to preserve their delicate texture and mild flavor.