Comments on: Sili / Chilli http://www.marketmanila.com/archives/sili-chilli A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 08 Nov 2009 01:30:00 -0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Marketman http://www.marketmanila.com/archives/sili-chilli/comment-page-1#comment-209465 Marketman Thu, 03 Sep 2009 13:50:33 +0000 /?p=59#comment-209465 Obra, I agree that our own labuyo and the Thai bird's eye are somewhat different. Over the hundreds of years, our have evolved to be shorter, pudgier and possibly of a different heat level. And yes, I would tend to agree with it hitting us first if it came by way of the Spaniards, though i haven't thoroughly explored the other route to Thailand from the Indian side which also has a long history with chili... In Manila, we do refer to milagrosa whether at the market or at specialty restaurants. and I am not sure where "Thai fish sauce" has piqued your sensibilities but patis is patis. Though I would be the first to say that these days, it is MIGHTY hard to find a good local patis, and Thai imports are beginning to outshine the local product. As for going back in history, you may wish to check out my post on dayap, almost the exact same species of citrus/lime as what is popularly known as "key limes" in florida, which if the experts are correct, originated in Malaysia or the Philippines several hundred years ago. I am sure there were many more things that Spanish galleons brought from this part of the world back to Mexico and beyond. As an interesting side note, kiwis which are now heavily associated with New Zealand, are in fact a fruit that comes from Southern China and which thrived in NZ. Many western fruits also originated in China, I understand... fascinating topic. As for Thai mangoes, quite the opposite has happened. In the U.S., I am told that "Manila Mangoes" are being marketed more aggressively, even though the fruit are grown in Mexico. And "Manila Clams" are popular but grown of the Pacific coast of Canada... Obra, I agree that our own labuyo and the Thai bird’s eye are somewhat different. Over the hundreds of years, our have evolved to be shorter, pudgier and possibly of a different heat level. And yes, I would tend to agree with it hitting us first if it came by way of the Spaniards, though i haven’t thoroughly explored the other route to Thailand from the Indian side which also has a long history with chili…

In Manila, we do refer to milagrosa whether at the market or at specialty restaurants. and I am not sure where “Thai fish sauce” has piqued your sensibilities but patis is patis. Though I would be the first to say that these days, it is MIGHTY hard to find a good local patis, and Thai imports are beginning to outshine the local product. As for going back in history, you may wish to check out my post on dayap, almost the exact same species of citrus/lime as what is popularly known as “key limes” in florida, which if the experts are correct, originated in Malaysia or the Philippines several hundred years ago. I am sure there were many more things that Spanish galleons brought from this part of the world back to Mexico and beyond. As an interesting side note, kiwis which are now heavily associated with New Zealand, are in fact a fruit that comes from Southern China and which thrived in NZ. Many western fruits also originated in China, I understand… fascinating topic. As for Thai mangoes, quite the opposite has happened. In the U.S., I am told that “Manila Mangoes” are being marketed more aggressively, even though the fruit are grown in Mexico. And “Manila Clams” are popular but grown of the Pacific coast of Canada…

]]> By: Obra http://www.marketmanila.com/archives/sili-chilli/comment-page-1#comment-209450 Obra Thu, 03 Sep 2009 12:21:56 +0000 /?p=59#comment-209450 I find it strange to think that the siling labuyo found in the Philippines originated from Thailand as Robert Colinares says. If the history that chilies arrived from the New World, Mexico in particular, is accepted, it makes far more sense to believe that the chilies first became entrenched in the Philippines which was a Spanish colony and was the Asian hub of the Spanish galleon trade fleet that sailed from the Philippines to Mexico. Filipinos should be far more sensitive to how foreigners are rewriting the history of the culinary bounty provided by the Philippine islands. Vietnamese cuisine, Thai cuisine, Malaysian cuisine, Indonesian cuisine, and Singaporean cuisine is already established or becoming established in the international mindset, yet Filipino cuisine comes across as more of an afterthought or footnote. Filipinos are selling the bounties of their country short. Siling labuyo should be referred to as siling labuyo not Thai bird's eye. Milagrosa rice should be referred to as milagrosa rice not jasmine rice. Local chefs should refer to patis as "fish sauce" and not insult their own country by talking about "Thai fish sauce" as if the Philippines didn't have a significant history with fish sauce itself. What next? Thai mangoes? I find it strange to think that the siling labuyo found in the Philippines originated from Thailand as Robert Colinares says. If the history that chilies arrived from the New World, Mexico in particular, is accepted, it makes far more sense to believe that the chilies first became entrenched in the Philippines which was a Spanish colony and was the Asian hub of the Spanish galleon trade fleet that sailed from the Philippines to Mexico. Filipinos should be far more sensitive to how foreigners are rewriting the history of the culinary bounty provided by the Philippine islands. Vietnamese cuisine, Thai cuisine, Malaysian cuisine, Indonesian cuisine, and Singaporean cuisine is already established or becoming established in the international mindset, yet Filipino cuisine comes across as more of an afterthought or footnote. Filipinos are selling the bounties of their country short. Siling labuyo should be referred to as siling labuyo not Thai bird’s eye. Milagrosa rice should be referred to as milagrosa rice not jasmine rice. Local chefs should refer to patis as “fish sauce” and not insult their own country by talking about “Thai fish sauce” as if the Philippines didn’t have a significant history with fish sauce itself. What next? Thai mangoes?

]]> By: bryan lucky z. noble http://www.marketmanila.com/archives/sili-chilli/comment-page-1#comment-205367 bryan lucky z. noble Sun, 23 Aug 2009 09:59:14 +0000 /?p=59#comment-205367 hi, im planning to plant siling labuyo this aug-sept 09. about 3.5 ha will be planted. do you know were i can sell it? do have a contact buyer of siling labuyo? can you give me some suggestion on management of this crop? hoping for reply. tnx hi, im planning to plant siling labuyo this aug-sept 09. about 3.5 ha will be planted. do you know were i can sell it? do have a contact buyer of siling labuyo? can you give me some suggestion on management of this crop? hoping for reply. tnx

]]> By: Mimi http://www.marketmanila.com/archives/sili-chilli/comment-page-1#comment-202693 Mimi Sat, 15 Aug 2009 18:36:26 +0000 /?p=59#comment-202693 sooo... where can i get real labuyo? i only see the taiwan variety nowadays sooo… where can i get real labuyo? i only see the taiwan variety nowadays

]]> By: Roszhien http://www.marketmanila.com/archives/sili-chilli/comment-page-1#comment-183168 Roszhien Mon, 18 May 2009 03:09:13 +0000 /?p=59#comment-183168 im a fan of siling labuyo.. and i just currently making feasibility studies about it.. how much fruit in grams can a Siling labuyo produce in one cropping??..diba its perrenial?? four times ba ito mamumunga taga.taon.. hope you response too soon because i really need it..tnx.. hehe.. im a fan of siling labuyo.. and i just currently making feasibility studies about it.. how much fruit in grams can a Siling labuyo produce in one cropping??..diba its perrenial?? four times ba ito mamumunga taga.taon.. hope you response too soon because i really need it..tnx.. hehe..

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