Piri piri

Piri piri (also spelled peri-peri or pili pili) is the name used for the Capsicum frutescens chili pepper, and the sauces made from it. The name is derived from the word for "pepper" in Swahili and other Bantu languages in parts of Africa.

Origin and Cultivation:

The Capsicum frutescens plant, which produces piri piri peppers, is believed to have originated in South America, but it was spread to Africa, particularly Portuguese colonies like Angola, Mozambique, and Malawi, where it flourished and became widely cultivated. Today, piri piri peppers are grown in various parts of Africa, India, and other tropical regions.

Characteristics:

Piri piri peppers are typically small, ranging from 2 to 3 centimeters in length. They are known for their fiery heat, typically ranging from 50,000 to 100,000 Scoville Heat Units (SHU), although some varieties may exceed this range. The peppers are usually red when ripe, but can also be green, yellow, or orange.

Culinary Uses:

Piri piri peppers are a key ingredient in piri piri sauce, a popular condiment and marinade often used in Portuguese and African cuisine. The sauce is typically made with crushed piri piri peppers, citrus zest, garlic, herbs, oil, and vinegar or lemon juice. Piri piri sauce is commonly used to flavor grilled chicken, seafood, and vegetables. The peppers can also be used in other dishes, such as stews, soups, and curries, to add heat and flavor. They can be used fresh, dried, or pickled.

Variations:

While the term "piri piri" generally refers to Capsicum frutescens, the specific cultivars and preparations can vary regionally. Some regions might use different chili pepper varieties in their piri piri sauces, or have unique methods of preparation. Therefore, the heat level and flavor profile of piri piri sauces can differ depending on the source and recipe.