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…

THe native sili is the best 100% just like the chicken, men and women!

Marketman is correct. the siling labuyo was so named because it grows in the wild. Actually, they are just the same as the common native chilli, which are called PASITE in Batangas that are sometimes eaten by birds and whose seeds were dispersed via its droppings.

The picture above is not a real labuyo. I remember my dad having them when I was a kid and he said they were imported. They are hotter than the labuyo and have a tougher skin.

The real labuyo or the ancestor of the labuyo does not turn yellow but brown prior to getting fully ripe thus becoming bright red.

The labuyo is smaller in size because it has to, considering that it grows wild and must depend on its own instinct (if it has any) to survive without care.

I gathered some siling labuyo from the mountains and planted it at home. With proper care and rich soil, I found that they would bear larger fruits than its mother plant.

i theorize, that since the wild environment is less forgiving than our gardens, the chilis have learned to adapt by bearing smaller fruits and leaves, just like the wild strawberries of Sagada. I have actually observed this in other plants in our garden during extended drouts. Some hardy plants have the built-in ability to adapt to its environment to survive.

Therefore, I think that the siling pasite is just the domesticated version of the wild siling labuyo, unless the siling labuyo have developed some genetic mutation through the years of its isolation in the wild without cross pollination.

The labuyo being referred to by vendors today are the imported variety developed in taiwan.They should not at all be called labuyo. They are todays favorite by merchants as they have a triple shelf life. The labuyo would only keep fresh for a couple of days before going totaly wrinkled.

There are a lot more things called incorrectly by vendors today. I think its about time the govt steps in and correct this. It not only promotes dissemination of wrong information but it also encourages dishonesty on the part of the sellers.

Melly

Why sili labuyo use as medicine for wound?

please share with me the above answer.

Thank you.