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Piri piri pepper |
Capsicum frutescens |
Solanaceae |
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http://en.wikipedia.org |
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Scoville heat units |
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15,000,000–16,000,000 |
Pure
capsaicin |
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8,600,000–9,100,000 |
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5,000,000–5,300,000 |
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855,000–1,463,700 |
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350,000–580,000 |
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100,000–350,000 |
Piri piri
175.000 |
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50,000–100,000 |
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30,000–50,000 |
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10,000–23,000 |
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2,500–8,000 |
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500–2,500 |
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100–500 |
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0 |
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Also known as Piri piri, commom In
Portuguese, Mozambican and Angolan cuisines |
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Piri piri is a cultivar of Capsicum frutescens, one of the sources
of chili pepper, that grows both wild and domesticated. It is a
small, extremely spicy member of the Capsicum genus.
Plant characteristics
Plants are usually very bushy and grow in height to 45-120
centimeters, with leaves of 4–7 cm length and 1.3-1.5 cm width. The
fruits are generally tapered to a blunt point and measure up to 8 or
10 centimeters long. Immature pod color is green, mature color is
bright red or purple. Some varieties of birdseye measure up to
175,000 Scoville heat units.
Dried piri piri chillies
Etymology
Piri piri is the correct spelling of the name used in the
Portuguese language, namely in Portugal and Mozambique, to describe
the African bird's eye chili. Other English language spellings may
include pili pili in the Democratic Republic of the Congo or peri
peri, deriving from the various pronunciations of the word in parts
of Africa.
Peri peri sauces
Popular peri peri sauce products in Africa include:
Nando's Peri Peri sauce (South Africa)
Nali's peri peri sauce lines (Malawi).
Mazi Peri Peri Sauce (Peter Mantas) |
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