Description

Taste this delicious Azorean Hot Chili Pepper, Pimenta da Terra sauce and you will no longer stop using it in your dishes.

This is an amazing sauce that you can add pre cooking or just to finish for exemple, tuna salad, mayonese, shrimp, grilled chicken and so much more, you will no longer want anything else, the real Portuguese Piri Piri at your home, hot or very hot (yellow label)

The Azorean Red Pepper has a medium spicy taste in the mouth that lasts but not intensely hot, therefore it lends a spicy flavour without overlapping the other flavours of the food.
The pepper sauce manufacturing techniques relies on cutting the chili pepper, taking its seeds and smashing it until it gets soft. Several days in a terracotta container with salt, among other secret technics, will do the final taste.
It can and should be use in barbecue cooking (vegetables, meat and fish), roasted fish or pork meat, stews, soups, grilled shrimps, cottage or fresh cheese, in our national piripiri chicken and party finger food as well.

In the last few years, consumption of all peppers has increased in general. Hot chili pepper contain vitamin C and A and is also an excellent source of fiber.

Dona Pimentinha is a product from 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.

Recipes using Azorean chilli pepper "Pimenta da Terra"

Origin
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 peri-peri), the main varieties are the Horn-of-Pepper Goat (Corno-de-Cabra) and the Earth Pepper (or Grada - Pimenta da Terra).

The use of this condiment on Azorean popular recipes widespread from the sixteenth century.

Piripiri means "pepper-pepper" or peli-peli to describe the African bird’s-eye chili
in Swahili language (East African coast language). In Portugal it specifically refers to a small-fruited variety that resembles a piquin. It is a small member of the Capsicum genus.
It's a curious story though how it came to Portugal and conquer this half of the world.

After Columbus brought back chile seeds to the Iberian Peninsula on his second voyage to the New World, Portuguese traders carried the seeds to their African colonies of Angola, Mozambique, and India, and latter on introduced in Azores where it is called "Pimenta da Terra".
Piripiri or chilli peppers grows in Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan & the highlands of Ethiopia.
Chili peppers originated in the Americas and nowadays India is the world's largest producer, consumer and exporter of chili peppers.

There is a verifiable correlation between the chilli 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.

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