Ground Madagascar red pili-pili chilli (glass jar 40 g)
Madagascar pili-pili chilli, close-up of the texture
Madagascar pili-pili chili, styled shot
Flambéed prawns spiced with Madagascar pili-pili chilli
The real Malagasy chilli, dried whole, in a 40 g glass jar. Heat 8/10, around 60 000 SHU, fruity on the attack, smoky on the finish. It is the signature ingredient of sakay, of Malagasy carry, of spiced rum and of achards. Once you like it, you put it everywhere.

Madagascar Piri Piri Chili, Glass Jar (40g)

€7,00 €5,90
2.0/5 · 1 review
Variety
Capsicum frutescens (pili-pili)
Terroir
Vangaindrano, south-east of Madagascar
Preparation
Harvested at full maturity, dried naturally
Aromatic notes
Sharp, lingering heat, fruity scent, light smoky note
Best for
Stews and sauces, grilling and marinades, pasta and pizza, homemade chilli oil

Pili-Pili chilli from Madagascar, sun-harvested at full maturity by our family in Vangaindrano then dried naturally. Blazing heat, fruity notes, a light smoky edge.

Frequently added together

What our customers say

2.0Out of 5 1 verified review

Our spices ship from France within 48 hours, tracked, in resealable packaging.

The price per gram drops from the next size up

What it is

Pili-Pili is a chilli of the species Capsicum frutescens, the same family as bird's eye chilli, small and especially powerful: between 50,000 and 100,000 units on the Scoville scale. It replaces ordinary chilli flakes with a fruitier flavour and a sharper punch.

Origin

Our family grows these chillies in the sun in Vangaindrano, in the south-east of Madagascar. They are harvested at full maturity then dried naturally at our place, to concentrate flavour and strength. Batch by batch traceability, in direct supply: there is nobody between our land and your kitchen.

In the kitchen

Sharp, lingering heat, fruity scent, a light smoky note.

  • Stews and sauces: 1/4 to 1/2 teaspoon for 4 people, adjust to taste.
  • Grilling and marinades: 1 teaspoon with oil, garlic and lemon or combava.
  • Pasta and pizza: a pinch at the table.
  • Homemade chilli oil: 1 to 2 teaspoons per 25 cl of oil, left to infuse for 7 to 10 days.

It pairs very well with combava, ginger and turmeric. Caution: avoid contact with eyes, wash your hands after use.

Storage

Dry, away from heat and light, lid well closed: the glass, being neutral, protects against outside odours and keeps the aromas better.

Ingrédients

100 % Madagascar Pili-pili chili.

Notes aromatiques

Strength between 50,000 and 80,000 SHU depending on the batch · that is 8/10 on the common scale. Much hotter than an Espelette pepper (5,000 SHU), slightly below pure Habanero. But Madagascar pili pili is not just a hot pepper: there are aromas. Fruity opening (candied tomato, ripe citrus), floral middle, smoky finish typical of sun drying. The heat builds progressively and lasts a long time. Dose with respect: start with 1 whole pepper in a dish for 4, then adjust.

Conseils d'utilisation
  • Malagasy sakay (homemade chili sauce): 4 to 6 chilies blended with 2 garlic cloves, salt, lime juice, a little oil. A teaspoon on any dish.
  • Malagasy curry (poultry, zebu, fish): 1 to 2 whole chilies added to the tomato sauce, removed at the end of cooking depending on the heat you want.
  • Spicy infused rum (70 cl): 2 whole split chilies, macerated 4 to 6 weeks. Decorative effect plus an aromatic boost.
  • Vegetable achards (pickles): 3 coarsely crushed chilies in 500 g of vegetables for the vinegar fermentation/maceration.
  • Homemade chili oil: 5 chilies in 250 ml of neutral oil, 2-week infusion away from light.

Tip: to reduce the heat while keeping the aroma, split the chili and remove the seeds (the white placenta concentrates the capsaicin).

Conditionnement

Glass jar 40 g

In the same collection

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Madagascar Bourbon Vanilla Extract (20ml)
Madagascar Bourbon Vanilla Extract (20ml) 5.0 (3) €8,90

They say it better than we do

Customer reviews

2.0 / 5
1 review
  • Pelmard rony Verified purchase

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Our spices from Vangaindrano side by side: their taste, what they are best for, and their starting price.

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What people ask us

The questions we get asked

The answers we give on the phone and at the market, written down once and for all.

1 When should a spice go into the dish?

Ground spices give their best when warmed for a few seconds in a fat, at the start of cooking: turmeric, curry and ginger open up that way. Fresh, citrus notes, combava first among them, go in at the end of cooking so they do not evaporate.

2 How much should I use?

For four people, count one level teaspoon of turmeric, curry or ginger. For chilli, start with the tip of a knife. You can always add more, never take it back: taste and adjust.

3 How long does a spice keep?

Away from light, heat and damp, a ground spice keeps its aroma for about a year; a whole spice keeps much longer. An old spice does not become unsafe, it becomes dull.

4 Pouch or jar: which one?

The jar sits on the worktop and closes in one movement. The resealable kraft pouch is there to refill the jar: it is the lowest price per gram. Many of our customers take one jar, then pouches.

5 Are your spices hot?

Only the pili-pili chilli and the chilli paste really are. The Madagascar curry is warm and fragrant, not burning. Ginger bites in the mouth without the heat of a chilli. The aromatic notes are given on every product page.

6 Is there anything else in the pouch?

No. The spice, nothing else: no additive, no colouring, no anti-caking agent. Our blends, the curry and the spice base, contain only spices, blended at our place.

7 Can they be used in baking?

Yes, and that is where they are most often forgotten. Cinnamon and clove belong in compotes, tarts and spice breads; ginger with chocolate and citrus; combava in creams and sorbets. Turmeric colours without taking over.

8 Where exactly do your spices come from?

From Vangaindrano, in the south-east of Madagascar, where our family grows, harvests, dries and sorts. All our spices and all our peppers come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

9 When does my order ship?

From France, within 48 hours, tracked. In France, delivery is free from 30 euros.

Go further

Our in-depth articles about this product and its family.

Growers, not resellers

Our commitments

Our family grows

From harvest to sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.

Nothing else in the packaging

Spices hand sorted, with no additives or coloring. Bag, spice shaker or glass jar, each one seals airtight.

From the grower to your kitchen

Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.

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