Kalimutuc is also known as small chili or “skyward-pointing chili”. It’s grown in low-altitude mountains or vegetable farms, and its harvest season is all throughout the year. Its small fruits have a sharp end and a plump base, and it looks just like a small, specially made light bulb complemented by and placed over the green leaf.
For the indigenous people, kalimutuc was served as a dish in the old days before it evolved into an essential and irresistible seasoning. Using the simplest method, after washing and draining the ripe fruits, salt is drizzled over or rice wine is used to marinate them; then they can be stored in bottles, giving a richer aroma as they age. Kalimutuc can also be used for seasoning; in the indigenous large-pot dish of wild vegetables, one can also spot chili leaflets, which make it most suitable for elderlies with poor vision or people with weak stomachs.