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 ground chilli peppers is quite simple. We dry the chilli peppers in the sun – stored inside a greenhouse specially built, so as to protect them from the dust and other things – then finish drying them on a wood oven, and then we grind them.
We have started making this product because it is practical – of course you can grind dried chilli peppers yourself, or even dehidrate them yourself. But it takes time, it’s messy, you get bits of chilli peppers everywhere, and of course – anything you use for grinding chilli peppers will have to be used exclusively for grinding chilli peppers.
With our ground chilli peppers you don’t have to worry with any of that… they are ready to use! You don’t even have to use a whole chilli pepper, just a few grains if that is enough. It’s just practical…