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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.

Say what’s up
to the chili with some kick

Take away the PERi-PERi, and honestly, what’s even the point?


Overhead bowl of red chili peppers held by two hands

More than
just a pepper.

The African Bird’s Eye Chili seasons your chicken, sure, but it doesn’t stop there. It elevates it. Small, fierce and grown across Southern Africa, it’s loaded with capsaicin (the little kick you feel after a good bite). Vitamins A, B and C come along for the ride.

Kick it up a notch

Get saucy

Seven ingredients, no shortcuts. Marinated for 24 hours before anything touches the flame. It packs a punch of flavor, with the heat right behind it.

Farm fresh

Straight from
Mozambique

1,400 local farmers, nearly 500 acres. Our roots run deep and our passion for PERi-PERi burns bright.

Cupped hands holding dark soil beside growing chili pepper plants

This is who we are.

Hot take:

This little chili from Mozambique changed the whole world.