Red piri piri peppers are small but extremely spicy chili varieties that are valued for their intense, fiery flavor. They originate from Africa, but are also popular in Portuguese and Brazilian cuisines. Due to their distinctive hotness, piri piri peppers are often used to prepare sauces, marinades and spicy meat dishes, especially poultry and seafood. They go well with olive oil, garlic and herbs, giving dishes a depth of flavor and characteristic spiciness.
Piri piri peppers, in addition to their intense hotness, provide the body with valuable nutrients. Their pods contain numerous antioxidants and microelements, such as B vitamins (B1, B2, B3), folic acid, potassium, phosphorus, iron and calcium. What’s more, red piri piri has a higher content of vitamin A than fresh carrots. The process of drying the peppers additionally increases the concentration of vitamin A and carotene in one serving, making them even more nutritionally valuable.
