Greendoor - Piri Piri – Chili Seeds

• A little powerhouse: Despite their small size, the pods possess remarkable intensity.
• Wild character: Botanically, it usually belongs to the species Capsicum frutescens, making it closely related to the Tabasco chilli.
• Global favourite: From Mozambique to Lisbon, it is the first choice for spicy marinades and oils.

Plant characteristics

The Piri Piri grows compactly and is almost reminiscent of a small tree or ornamental shrub:

• Growth habit: Grows very densely, bushy and upright. It branches finely and appears very delicate.
• Height: Usually reaches a height of 60 to 80 cm, but can grow taller when planted outdoors in warm regions.
• Leaves: Small, narrow, dark green leaves.
• Yield: The plant is a prolific producer. Hundreds of small, upright pods can grow on a single shrub.

The fruit

The pods grow characteristically upwards, towards the sun:

• Shape: Very small, narrow and tapering to a point, about 2 to 3 cm long.
• Colour progression: The fruits ripen from a light green to a bright, deep red.
• Texture: Thin-walled and firm.

Flavour & Heat Level

Piri Piri is known for its sharp, clean heat without much distraction.

• Heat level: 8 to 9 (Very hot). On the Scoville scale, it ranges between 50,000 and 100,000 SHU.
• Aroma: Spicy, slightly tart and very direct. It has a subtle acidity that pairs particularly well with citrus fruits and garlic.

Uses

It is the ultimate chilli for making hot seasonings:

• Piri-Piri sauce/oil: The classic. The pods are pickled in olive oil with garlic, lemon and herbs.
• Poultry & grilled meat: Indispensable for the famous Frango Piri-Piri (spicy grilled chicken).
• Drying: Due to their small size, the pods dry excellently in the air and can be used whole in a spice mill.
• Pickling: Whole red pods in vinegar or brine make a great accompaniment to hearty dishes.

Technical details

• Species: Capsicum frutescens (occasionally also listed as a compact Annuum variety)
• Contents: 10+ seeds
• Heat level: 8–9 (Very hot)
• Sowing: February to April (indoor pre-cultivation)
• Maturation time: approx. 80–90 days
• Location: Full sun and warm; the plant loves heat and copes better with drought than large-leaved varieties.