Different types of chillies in SA
With more people growing chillies, the variety is constantly growing, with many imported chillies now propagated in the country. Some of the more common chillies found on our shores:
Bird’s eye
Originated in South America and common in Asia, the peppers are small and come in shades of green or red. Abundant in South Africa and great when used in Asian cooking. 100,000-225,000 SHU
Serrano
A plump, squat chilli that is green when unripe and turns a range of orange colours when ripe. Offering a milder heat, it is great for salsas and salads, deep fried in tempura or for using in pickling. 10,000-25,000 SHU
Habanero
Originally from Mexico, it comes in different colours. The original variety is orange, so don’t be fooled by the colour. 100,000-350,000 SHU
Piquante peppers (peppadews)
An original South African chilli discovered in Limpopo in the 1990s which has gained popularity here and around the world. Pickled, it looks almost like a cherry tomato, except it’s spicy. Fairly mild, with a sweet aftertaste. 1,177 SHU
Peri-peri/piri piri/pili pili
Grown wild in Africa for centuries with origins in Mozambique, the hot stuff in many Portuguese dishes we South Africans love — peri-peri chicken, chicken livers, prawns and chilli sauce.
Red cayenne pepper
Long and thin chillies and freely available, and great for bringing the heat to most dishes as the burn won’t leave you desperate for capsaicin antidote. 30,000- 50,000 SHU
Jalapeño and chipotle
Different name, same thing. Fleshy, plump and crisp on the palate, it’ sa milder chilli which becomes hotter as it ripens. The chipotle is the aged, dried and smoked version used extensively in Mexican cuisine, while when fresh it is known as jalapeño. Jalapeños: 1,00020,000 SHU Chipotles: 2,50010,000 SHU