Question: Who are symbolized by the chili in Rendang?
About the article "Rendang", section "Cultural significance".

Candidate passages:
Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava).
Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
The original Indonesian-Minangkabau rendang has two categories, Rendang Darek and Rendang Pesisir.
Rendang Darek (Land Rendang) is an umbrella term for dishes from old regions in mountainous areas of Minangkabau such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang, Bukittinggi.
It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places.
The second category is Rendang Pesisir (Coastal Rendang) from the coastal regions of Minangkabau such as Pariaman, Padang, Painan, and Pasaman.
Rendang Pesisir mainly consists of seafood, although it isn't unusual for them to incorporate beef or water buffalo meat in their Rendang.
Indonesian Rendang variations:  Rendang daging: meat rendang.
The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, specialty of Minangkabau  Rendang ayam: chicken rendang, specialty of Minangkabau  Rendang belut: eel rendang, specialty of Minangkabau  Rendang cubadak: jackfruit rendang, specialty of Payakumbuh  Rendang hati: cattle liver rendang, specialty of Minangkabau  Rendang itiak or Rendang bebek: duck rendang, specialty of Bukittinggi  Rendang jo kantang: beef rendang with baby potatoes, specialty of Kapau  Rendang lokan: marsh clam rendang, specialty of coastal regions of Minangkabau (e.g.
Pariaman, Painan, and Pesisir Selatan)  Rendang tahu: tofu rendang, specialty of Minangkabau  Rendang talua or Rendang telur: eggs rendang, specialty of Payakumbuh  Rendang tempe: tempe rendang, specialty of Minangkabau  Rendang tongkol: mackerel tuna rendang, specialty of coastal regions of Minangkabau  Rendang paru: cattle lung rendang, specialty of Payakumbuh  Rendang suir: shredded beef/poultry meat rendang, specialty of Payakumbuh  Rendang jantung pisang: banana blossom rendang, specialty of Minangkabau Malaysian Rendang variations:  Rendang tok: a slightly curried rendang, a regional variation in Perak, Malaysia  Rendang Utara: chicken and beef rendang, speciality of Kedah  Rendang Dinding: cattle lung / beef rendang, speciality of Perak  Rendang nogoghi: chicken rendang, speciality of Negeri Sembilan  Rendang pucuk: tapioca rendang, speciality in Negeri Sembilan  Rendang sarawak: beef rendang, speciality in Sarawak  Rendang johor: chicken and beef rendang with chicken/ beef organs speciality of Batu Pahat, Muar  
Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine.
While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too.
Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by many factors, be it cultural, religious, agricultural or economical.
Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic.
Tamarind is also often used.
Rendang is another form of curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry.
Rendang was mentioned in Malay literature Hikayat Amir Hamzah (1550s) is popular among Indonesians, Singaporeans and Malaysians.
All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables. 
Rendang originates from the Sumatran Minangkabau region.
One of the earliest written records of rendang is from the early 16th century Hikayat Amir Hamzah.
The making of rendang spreads from Minangkabau region to Mandailing, Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions.
The popularity of rendang has spread widely from its original domain because of the "merantau" (migrating) culture of Minangkabau people.
Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up.
These Padang restaurants have introduced and popularized rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world.
Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants and migrant workers began to trade and migrate to Malacca in the 16th century.
“Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for long journey.” The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature. 
Wet rendang, more accurately identified as "kalio", is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated.
If stored at room temperature, kalio lasts less than a week.
Kalio usually has a light golden brown color, paler than dry rendang.
Outside of its native land in Minangkabau, rendang is also known in neighboring countries such as Malaysia and Singapore.
Most Malaysian rendang is more like "kalio", lighter in color and taste when compared with its Minang counterpart.
Malaysian rendang has several variants, such as Kelantan rendang and Negeri Sembilan rendang.
Malaysian rendangs are typically cooked for shorter periods, and use "kerisik" (toasted grated coconut paste) to thicken the spice, instead of stirring over a low heat for many hours to evaporate the coconut milk as Indonesian redang requires.
Nonetheless, in Malaysia the Rendang Tok version, found in the state of Perak, is a dry one.
Other ethnic groups in Indonesia also have adopted a version of rendang into their daily diet.
For example, in Java, other than Padang rendang sold in Padang restaurants, the Javanese cooked a wet rendang, slightly sweeter and less spicy to accommodate Javanese tastes.
Through colonial ties the Dutch are also familiar with rendang and often serve the wet kalio version in the Netherlands — usually as part of a Rijsttafel. 
The steamed rice are usually served with "gulai Cubadak" (unripe jackfruit gulai) and boiled cassava leaf aside.
"Nasi Padang" dishes are actually quite similar with "Nasi Kapau" from Bukittinggi town.
The differences mainly lies in the method of serving.
The dishes offered in "Nasi Padang" are:  Gulai Cubadak, unripe jackfruit gulai  Sayur daun ubi kayu or sayur daun singkong, boiled cassava leaves  Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried.
Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found.
Daun ubi tumbuk, cassava leaves in coconut milk   Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored  Gulai Ayam, chicken gulai  Gulai Cancang, gulai of meats and cow internal organs  Gulai Tunjang, gulai of cow foot tendons  Gulai Babek, Gulai Babat or Gulai Paruik Kabau, gulai of cow tripes  Gulai Iso or Gulai Usus, gulai of cow intestines usually filled with eggs and tofu  Gulai Limpo, gulai of cow spleen  Gulai Ati, gulai of cow liver  Gulai Otak, gulai of cow brain  Gulai Sumsum, gulai of cow bone marrow  Gulai Gajeboh, cow fat gulai   Gulai Itiak, duck gulai   Gulai Talua, boiled eggs gulai   Gulai Kepala Ikan Kakap Merah, red snapper's head gulai   Gulai Jariang, jengkol stinky bean gulai   Dendeng Batokok, thin crispy beef   Dendeng Balado, thin crispy beef with chili  Paru goreng, fried cow lung   Ayam bakar, grilled spicy chicken  Ayam goreng, fried chicken with spicy granules  Ayam Pop, Minang style chicken, boiled/steamed and later fried.
While fried chicken is golden brown, ayam pop is light-colored.
Ikan Bilih, fried small freshwater fish of the genus "Mystacoleucus"  Baluik goreng, crispy fried small freshwater eel  Udang Balado, shrimp in chili  Rajungan goreng, crispy fried crab   Terong Balado, eggplant in chili  Petai goreng, fried green stinky bean ("Parkia speciosa")  Ikan Asam Padeh  Peyek udang, shrimp "rempeyek"  Kerupuk Jangek, cow's skin "krupuk"  Sambal Balado, sambal with large sliced chilli pepper  Sambal Lado Tanak