Épices de Cru Peri-Peri Chilli


In a nutshell: Peri-Peri (or Piri-Piri) is the perfect chilli for some who like it hot!

The African bird's eye chilli (also commonly known as Peri-Peri and Piri-Piri)
is small and mean and packs a powerful punch! 

Our Peri-Peri comes from Madagascar and is among the hottest chilli peppers available. A fiery pepper with a quick, stinging bite that is widespread throughout Africa and Brazil. Common in African cooking and Portuguese chicken marinades, Peri-Peri will add flavour and a kick of heat to your favorite recipes. Known as Peri-Peri in Malawi, Piri-Piri in Mozambique and Portugal and Pili-Pili in the Congo, it is the key ingredient for many meat marinades and chilli sauces such as Pili-Pili, an African condiment sauce found on every table. 

Of course, we also all love the Portuguese-style Piri-Piri charcoal grilled chicken found in takeaway joints as far away as Australia - the best being Frangos in Petersham, a Portugese suburb in Sydney that has become a bit of a pilgrimage for many hangover-weary folk after a heavy drinking session! Use our Peri-Peri to infuse olive oil or vinegar with fiery flavour - simply add to into the bottle and allow the chillies to infuse their flavour! Use to also make your own chilli sauces by softening the chillies in a bowl of boiling water for 15 minutes before blending with limes, salt and dried or fresh herbs - store in a jar in the refrigerator and use sparingly when grilling chicken and vegetables.

Details 35g

Heat rating 9/10

About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.

Collections: Chillies