Below is a list of all known varieties for Chili Leaves. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chili Tops (Shoots) | The very tender growing tips and new leaf clusters of the chili plant; often highly prized for quick cooking and used in Filipino dishes like Adobong Sitaw. |
| Hot Pepper Leaves (General) | A general term for the leaves of any *Capsicum* species used as a vegetable green; generally mild, regardless of the fruit’s heat level. |
| Jalapeño Leaves | Leaves from the Jalapeño pepper plant; used as a green vegetable in some regional cuisines, with a mild flavor unlike the fruit. |
| Malabar Leaves | The leaves of the Malabar plant, used as a vegetable or herb in Southeast Asian cooking. |
| Pepper Greens (General) | A culinary term for the young leaves of any pepper plant used as a vegetable or mild herb. |
| Piman Vert Leaves (Bell Pepper) | Leaves from the mild Bell Pepper plant; large and tender, used as a cooking green in various cultures. |
| Poblano Leaves | Leaves from the Poblano pepper plant; used as a cooking green, typically in areas where the Poblano is widely cultivated. |
| Serrano Chili Leaves | Leaves from the Serrano pepper plant; tender and often used in Mexican and Central American cooking as a green vegetable. |
| Siling Labuyo Leaves | Leaves from the Filipino Bird’s Eye chili (*Capsicum frutescens*); very commonly used in dishes like Tinola (Filipino chicken soup) and known for their subtle, earthy flavor. |
| Thai Chili Leaves | Leaves from the Thai chili (Bird’s Eye) plant; frequently used in Southeast Asian dishes for a mild, leafy texture and slightly savory flavor. |