Piri piri peppers come in three varieties: green, red and yellow, each offering a unique flavour profile and culinary uses. Green piri piri peppers are the least ripe, with a fresh, grassy flavour and intense heat. Red piri piri peppers are fully ripe, giving them a deeper, sweeter flavour while retaining their distinctive spiciness. Yellow piri piri peppers are thinner and have a fruity, subtle flavour with a subtle heat. All three varieties are great for making sauces, marinades and meat and vegetable dishes, adding intensity and a distinctive flavour to dishes.
In terms of medicinal properties, piri piri peppers are rich in capsaicin, which has strong anti-inflammatory, analgesic and metabolism-boosting effects. Green piri piri peppers are particularly rich in vitamin C, which strengthens the immune system. The red piri piri pepper is high in vitamin A, which is essential for healthy eyes and skin, while the yellow variety is a source of antioxidants that help fight oxidative stress. All three peppers support cardiovascular health and may help regulate blood sugar levels.
