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PERi-PERi can get spicy

Same chili. Same story. However hot you want it told.

Pick your heat. We'll handle the rest. (Don’t worry, we won’t judge.)

Tap each heat level to change the experience.

Meet the PERi-PERi chili:
almost too hot to handle

Consider this your last chance to turn back.


Overhead bowl of red chili peppers held by two hands

Not a pepper.

A warning
label.

The African Bird's Eye Chili skips the small talk and gets right to the hot & heavy stuff. It hits, it lingers, and it dares you to go back for more. Loaded with capsaicin—the reason your eyes water and your pride doesn't. Vitamins A, B, and C are just along for the ride, not that anyone's counting.

Bottled heat.

Zero apologies.

PERi-PERi, salt, garlic, lemon, onion, oil, and vinegar. Seven ingredients, no filler, no apology. Twenty-four hours of marinating before a single piece of chicken sees a flame. Trust us, the heat is worth the wait.

Spicy is not a trend
where we come from

It’s a legacy.

1,400 local farmers. Nearly 500 acres. Centuries of history that didn't get watered down along the way, and we aren’t about to let that happen now.


Cupped hands holding dark soil beside growing chili pepper plants

A tiny chili set the work on fire
We just kept burning it.

Pepper. Sauce. Homeland. Come for the chicken, stay because you can't quit the heat.