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This pepper is widely used in the Democratic Republic of Congo, Portugal, Brazil and Angola as piri-piri. The term pili-pili designates the hot pepper in the Bantu languages, especially in Lingala in the Congo and many other sub-Saharan languages. So written without a hyphen, pilipili is an ingredient of Tanzanian, Kenyan and Malagasy cuisine - in the latter, it is also called pily kely ("little pili") -. It is also used in sauces originating in Mali and to make spicy oil for pizza, in particular based on kayak oil.

The pili-pili is on the 6/10 scale of the Scoville scale.

Association des Agriculteurs du CONGO