Overview

Hawaiian chili peppers: the niʻoi (Hawaiian chili pepper, a small, hot Capsicum frutescens variety) is the heat source for chili pepper water (HI-22) and traditional Hawaiian preparations. It arrived with early Polynesian settlers or possibly with later Asian immigrants. Hawaiian chili peppers are small (about one inch), red when ripe, and hot (50,000–100,000 Scoville). They are the Hawaiian expression of the Capsicum thread that runs from the Philippines (siling labuyo) through every Pacific stop. In modern Hawaiʻi, Thai, serrano, and jalapeño peppers have supplemented the native niʻoi.

Key Principles

1. EXCEPTIONAL: Hawaiian chili pepper water: niʻoi peppers crushed in water with vinegar, garlic, and salt. The universal Hawaiian hot condiment.

Pro Tips

EXCEPTIONAL: Hawaiian chili pepper water: niʻoi peppers crushed in water with vinegar, garlic, and salt. The universal Hawaiian hot condiment.

Source

Pacific Migration Trail

Cross-Cuisine Parallels

{'technique': 'PH-1', 'connection': 'Hawaiian niʻoi connects to Filipino siling labuyo (same species: Capsicum frutescens) and to NZ horopito (different genus but same “local heat” function). → HI-22 Chili Pepper Water / PH-1 / NZ-4 Horo'} {'technique': 'NZ-4', 'connection': 'Hawaiian niʻoi connects to Filipino siling labuyo (same species: Capsicum frutescens) and to NZ horopito (different genus but same “local heat” function). → HI-22 Chili Pepper Water / PH-1 / NZ-4 Horo'}

Related Techniques

Hawaiian Chili Pepper Varieties