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 dried chilli peppers is quite simple. We select the best looking chilli peppers we have available, and them dry them in the sun. During the process the chilli peppers are stored inside a greenhouse specially built, so as to protect them from the dust and other things. After this process is finished, we put them in a wood oven in order for them to slowly finish drying.
The dried chilli peppers is the option to go for when using chilli peppers out of season. Also, they keep much longer than fresh chilli peppers so they are ideal for those who only use chilli peppers once in a while.