[3] Thai bird's eye chili are commonly confused with Labuyo in the Philippines, though they are cultivars of two different species, and much larger fruit.

[1][8] Other local names for it include chileng bundok, siling palay, pasitis, pasite (Tagalog); katumbal, kutitot, siling kolikot (Bisaya); katumba or lara jangay (Tausug); sili ti diablo/sairo (Ilocano); lada,sambalas, rimorimo (Bicolano); paktin (Ifugao); and luya tiduk (Maranao).

Depending on maturity and the variety, they can display a range of other colors, including yellow, orange, white, or a vivid purple.

[1][13] The most common use of siling labuyo, however, is in dipping sauces (sawsawan), which almost universally accompanies fried or grilled Filipino dishes.

[14][15][16] Siling labuyo is also an essential ingredient in palapa, a sweet and spicy condiment made with scallions, coconut, ginger, and turmeric that is central to the cuisine of the Maranao people.

Instead of mixing fresh chilis on the table, the vinegar itself is infused with a large amount of siling labuyo and other spices and stored in bottles or mason jars.

The fruit, skin and seeds of siling labuyo are all effective for ants, aphids, caterpillars, Colorado beetle, cabbage worms, warehouse and storage pests.

While they have C. frutescens ancestry (the fruits are also borne somewhat erect), they are much longer and uniformly red, similar to Thai bird's eye chilis.