These small, round, bright red little gems are the innocent looking, yet oh so fiery wiri wiri peppers, Guyana’s answer to the Scotch Bonnet pepper with a little more fruity-chai-teriyaki nose to them. Their size makes them perfect for a lot of dishes.
1 oz./28 g.
Wiri Wiri is a pepper variety that’s quite rare and difficult to find outside of Guyana. The usually round berries on the Wiri Wiri plant gradually turn from green to yellow to red. They’re Guyana’s answer to the Scotch Bonnet pepper as the king o’ the heat in chilies. Fresh they’re bright red, and you can take my advice on how to use chilies and control the heat to pull out more flavor. I prefer the whole chilies, so you can use them whole, or create different grinds, but there is a ground wiri-wiri available as well.
The peppers have a fruity-chai-teriyaki scent, and a flavor that is intensely spicy and sharp. The Wiri Wiri is a very hot chili pepper. It rates at around 100,000 – 350,000 Scoville units, in other words, the Wiri Wiri is hot, but generally not as hot as the Sun, or a Habañero, but it will get your attention. If you use the dried, you can break open the full pod and remove some of the seeds if you want to discover more of the flavor, but, on the whole, the dried is going to bring more heat. Use the dried sparingly.
Hot peppers tend to thrive in hot climates, so it’s no surprise that South America is the native home of many varieties of peppers. In the northeastern sector of South America rests the small country of Guyana, where wire wiri chilis originated and currently grow.
Wiri wiri peppers look like cherry tomatoes, bright and red in appearance. They are about as close to circular as you see in the world of hot peppers. They’re tiny in comparison to most chilies too: About 2 inches in total length. Fresh or pickled, they make a great garnish in addition to being a spicy flavoring agent.
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