Taste this delicious Azorean Hot Chili Pepper, "Pimenta da Terra, Dona Pimentinha" sauce and you will no longer stop using it in your kitchen.
"Dona Pimentinha Picante" is a spicier version of this hot chili pepper, for demanding connoisseurs. It has a relentless heat, this sauce is for those that crave for a exquisite fire in some special dishes.
It can be use in barbecue cooking (vegetables, meat and fish), roasted fish or pork meat, stews, soups, cottage or fresh cheese, in our national piripiri chicken and party finger food as well.
D. Pimentinha is a product of a small company that produces and distributes a wide variety of products, many of them from old tradicional ancient recipes from the Azores island of S.Miguel. Their production comes from a 15 hectare field cultivation without any kind of preservatives. They participate in local fairs and gastronomical events, sell their products in Portugal (mainland and islands) and exports to several countries, having been awarded with some prizes in the last years.
Azores has a wide variety of hot chili pepper production. The Azorean typical red pepper is very close to a variety of red pepper of Guinea and Benin coasts, where it seems to have come at the time of Portuguese spice trade routes. Besides the red pepper (sometimes called Piripiri), the main varieties are the Horn-of-Pepper Goat (Corno-de-Cabra) and the Earth Pepper (or Grada - Pimenta da Terra).
Dona Pimentinha (or Miss Pepper) is a product of a small family business operating since 1997 producing unique taste moments with this red pepper sauce based on homemade recipes and popular traditions.
It's a curious story though how it came to Portugal and conquer this half of the world.
Piripiri grows in Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan & the highlands of Ethiopia.
Chilli peppers originated in the Americas and nowadays India is the world's largest producer, consumer and exporter of chilli peppers.
There is a verifiable correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, with India and southeast Asia being obvious "chilies examples" brought to Asia by Portuguese navigators during the 16th century.
Initially grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries red or green ones, monks soon discovered and experimented its chili culinary potential.
Nowadays Portuguese households keep a stack of fresh red chili at hand to flavour most typical portuguese dishes.
Piripiri sauce (used as a seasoning or marinade) is Portuguese in origin and locally used in Angola, Namibia, Mozambique and South Africa. In some of this places we even can find the best knowned and delicious flame-grilled piripiri chicken take-way, as in Portugal.
A little red fire capsule that influenced the Portuguese cuisine flavours forever.