Pili-pili

HISTORY AND DESCRIPTION

Pili-pili is a small, very pungent variety of African, West Indian and American red pepper of the species Capsicum frutescens. It is also known as: piri-piri, bird’s tongue, jindungo,maguita-tuá-tuá, ndongo, nedungo.
It is a chili with an elongated shape. Green in color at first, the fruit turns red when it reaches maturity.

In Madagascar, it is called Pilokely to designate above all its small size with a strong spiciness which can reach 8 Scoville points. Chili is a suitable species to the climatic conditions of the coast East of Madagascar.
The main interest in growing chili peppers is its ability to produce any the year.

In Madagascar, many efforts are being made to revitalize the sector.
For its part, Siaka Madagasikara provides training on the cutlure, treatment and storage of pili-pili.

PROPERTIES / VIRTUES

Beyond its spicy taste, the pili-pili pepper has undeniable medicinal virtues.

Pili-pili eases digestion.
It has a thinning effect on mucus and thus helps to fight against bronchitis.

Pili-pili, through the capsaicin it contains, helps to fight pain caused by arthritis, rheumatism, lumbago, etc…. when applied to the skin of the affected area.

A moderate consumption of chilli pepper would help to fight against stomach ulcer by increasing the secretion of the protective gastric mucus of the stomach lining.

A regular consumption of red chilli pepper would reduce cardiovascular mortality by 26%.

PART USED

Fruits

SHAPES

Powder
Raw
Fresh in brine