red button chillies
Red button chillies are rich in vitamin C, vitamin A, and antioxidants including capsaicin, which provides anti-inflammatory and metabolism-boosting properties.
About
Red button chillies are small, round, podlike fruits of the Capsicum genus, characterized by their compact, bulbous shape and glossy deep red exterior. Native to the Americas and now cultivated globally, these chillies typically measure 1-2 inches in diameter with a smooth, thin-walled structure. The flavor profile combines moderate heat (typically 50,000-100,000 Scoville Heat Units) with fruity, slightly sweet undertones, making them less intensely pungent than longer chilli varieties. The flesh is relatively thin but contains numerous small seeds embedded in the central placental tissue.
Culinary Uses
Red button chillies are widely used in Southeast Asian, Indian, and East Asian cuisines for both heat and flavor contribution. They are commonly sliced or minced fresh into curries, stir-fries, and condiments, or roasted whole and ground into chilli pastes and powders. In Thai cuisine, they feature prominently in nam pla (fish sauce dips) and curry pastes, while in Indian cooking they serve as a primary ingredient in sambal-style condiments and fresh chutneys. The whole chillies can also be dried and rehydrated for cooked applications, or used fresh as garnish and flavor element in Asian soups, salads, and rice dishes.