Annam Round chilli is a compact, globe-shaped pepper traditionally associated with the Annam region of Vietnam. The fruits are small and cherry-sized, ripening from glossy green to vivid red and growing on bushy, productive plants that suit both garden beds and containers. The flesh is thin and crisp, offering a bright, fruity aroma and a clean, immediate heat that is noticeably strong for the pepper’s small size. Its flavor balances a lively spiciness with subtle sweetness and a fresh, slightly grassy undertone, making it a versatile ingredient in Southeast Asian and global cuisines. Because the peppers are thin-walled and quick to mature, they are excellent for fresh use, quick pickling, and turning into vibrant sauces or pastes; they also dry well for long-term storage and to concentrate flavor.

To use Annam Round chilli, handle ripe peppers whole, sliced, chopped, or crushed according to the dish and your desired heat level; removing seeds and inner ribs will reduce some of the heat while keeping the fruity flavor. Add finely chopped fresh peppers to salsas, salads, soups, stir-fries and dipping sauces for an immediate, bright spice, or quick-pickle them for sandwiches and garnishes. For preserving, dry or roast and blend into pastes and oils; always wash hands after handling and consider gloves if you plan to work with many peppers or remove seeds, and store fresh chillies in the refrigerator or keep dried peppers in a cool, airtight container.