Collection: Singapore

Singapore has no big chili farms but is a major consumer of imported chilies from Malaysia, Thailand, China, and India, including bird’s eye chili (chili padi), red finger chilies, dried Thai chilies, and dried Sichuan chilies.

Chili padi is the signature fresh pepper, used in sambal, laksa, chili crab, and countless dipping sauces. Dried chilies flavour rempah pastes for curries and zi char dishes. Imports also include Mexican and global sauces; exports are mainly processed products (sambals, bottled sauces).

Flavours range from searing, citrusy chili padi heat to smoky-sweet dried chili depth in a highly multicultural food scene.