Dried Chili Peppers

Originating from Mozambique, piri-piri was introduced to Portugal and became common in Portuguese cuisine. Versatile, it can be used in various recipes, even in desserts, especially when paired with chocolate, but it should be used in moderation.

With the potential to reach 175,000 units on the Scoville scale, it is spicier than cayenne pepper or Tabasco sauce, so it should be used with caution. Just one or two drops in a dish, or a small spoonful added during cooking, may be sufficient for those who are not accustomed to it.

The piri-piris we use are exclusively produced for us in the West or Oeste region of Portugal, and are available fresh, dried, ground, and in fruit brandy.

Production process

The process to produce our dried chili peppers is simple. We select the best chili peppers and sun-dry them in solar dryers designed for this purpose, protecting them from dust and other elements. We then finish the process slowly in a wood-fired oven for complete drying.

In terms of usage, dried chili peppers are used like any other spice. They can be ground before use - for a more intense flavor - crumbled, or used whole.

They are ideal for use out of season, preserving well, making them great for those who use chili peppers occasionally.