Brunei

Brunei’s humid equatorial climate supports year-round cultivation of chilies, mainly small, hot Capsicum frutescens and annuum. Common types include bird’s eye chili (cili padi) and local Malay varieties similar to Thai prik khee nu and long green cayenne-type chilies.

Smallholders and home gardeners produce chilies for wet markets and roadside stalls, with some cross-border trade to neighboring Malaysian Borneo. In Bruneian Malay cuisine, bird’s eye and long green chilies go into sambal belacan (chili–shrimp-paste relish), which accompanies rice dishes, grilled fish, and satay.

Chilies also flavour curries, noodle soups, and stir-fries, often sliced fresh with soy and lime as a dipping sauce. While there is no large chili-processing industry, small producers make sambal, chili pastes, and bottled sauces for local sale, all relying heavily on cili padi and similar Southeast Asian hot pepper types.