Originary from Mozambique, the piri-piri – or African Bird’s Eye Chili pepper, as it is also known – was brough to Portugal were it became commonplace in portuguese cuisine. It can be used with any dish, including desserts – since it goes really well with chocolate – but it must be used carefully.
Being able to reach 175,000 Scoville heat units, it is spicier than cayenne pepper or tabasco. As such, it must be used sparingly.
The chilli peppers we use, are produced on the portuguese Oeste region exclusively for us and we make them available fresh, dried, ground and in fruit brandy.
The process used in order to produce our chilli peppers in fruit brandy is quite simple. We select some of our fruit brandy and then add chilli peppers. The alcohol from the brandy extracts the colour, flavour, and more importantly, the spiciness of the chilli peppers. The older it gets, the stronger it becomes. A good rule of thumb is to look at the chillies – the whiter they are, the stronger the sauce has become. But as added help we place the year in which the sauce was made proeminently on the bottle.
Other advantages include the pure flavour. We always stress this whenever there is a tasting of our products – you really cannot notice the alcohol – not in terms of smell nor in terms of flavour – just the chilli peppers! Don’t believe us? Then we invite you to pop up on one of our tastings. This is great when you are cooking recipes where olive oil is not welcome for instance.
When comparing to the other ways in which we make chilli peppers available, this is the most versatile – you can add a small teaspoon when cooking OR you can all a few drops direcly on the plate. Plus everything can be used… the sauce and the chillies inside the bottle as well.