Chili pepper leaves in cuisine

The leaves of every species of Capsicum are edible. Though 
almost all other Solanaceous crops have toxins in their leaves, chile peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola.   In Korean cuisine, the leaves may be used in kimchi.  In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.