cabai

• (Standard Indonesian) IPA^(key): /ˈt͡ʃabai̯/ [ˈt͡ʃa.bai̯]
  • Rhymes: -abai̯
  • Syllabification: ca‧bai
• (colloquial) IPA^(key): /ˈt͡ʃabe/ [ˈt͡ʃa.be], /ˈt͡ʃabeʔ/ [ˈt͡ʃa.bɛʔ]

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From Malay cabai, from Old Javanese cabe, cabya, cawya, cawi (“pepper”), from Sanskrit चव्य, चवि (cavya, cavi, “Piper chaba”).

cabai (plural cabai-cabai)

1. a plant of the genus Capsicum
2. chili: the pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking
3. chili pepper: any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin

• cabe (colloquial)
• tjabai (1901–1947, 1947–1972)
• tjabe (colloquial, 1901–1947, 1947–1972)

• (all senses): lombok, rica

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

cabai (plural cabai-cabai)

1. flowerpecker (any member of the family Dicaeidae of passerine birds, many of which feed on nectar)

• “cabai” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.

From Old Javanese cabe, cabya, cawya, cawi (“pepper”), from Sanskrit चव्य, चवि (cavya, cavi, “Piper chaba”).

cabai (Jawi spelling چاباي, plural cabai-cabai)

1. (dialect) chili: the pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.
2. (dialect) chili pepper: any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin.

• cili
• lada

• “cabai” in Pusat Rujukan Persuratan Melayu | Malay Literary Reference Centre, Kuala Lumpur: Dewan Bahasa dan Pustaka, 2017.