Varieties of Chili
The most common kinds of peppers used in sambal are:
- Adyuma, also known as habanero: a very spicy, yellow, and block-shaped pepper.
- Cayenne pepper: a shiny, red, and block-shaped pepper.
- Madame Jeanette: a yellow–light green, elongated, irregularly-shaped pepper.
- Bird's eye chili, also known as cabe rawit in Javanese: a very spicy, green–red, elongated pepper approximately 10 mm wide and 50 mm long.
- Chili peppers, also known as lombok in Javanese: a mild, green–red, elongated pepper. Green chili peppers are milder than red ones.
- Cabe taliwang: a pepper spicier than the Bird's eye chili, similar in spiciness to the naga jolokia, its name is supposedly the origin from which Lombok Island, or "the Island of the Chili", derives its name.
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