Pili pili belongs to the Solanaceae family. It has an elongated green shape which turns red when ripe, its leaves are small and erect, and its flower is white. It is known by the scientific name “capsicum frutescens”.
In Madagascar it is also called “pilo kely” (“little pili”).
Pili pili is a little hotter than cayenne pepper. On the Scoville scale it measures 6/10 .
Whether dried or powdered, its aroma remains unchanged.
On the nose, Madagascar red pepper reveals a fruity and slightly spicy scent. But don't be fooled by its sweet aromas and even less by its small size, because it's powerful in the mouth! Do you have a rather sensitive palate? Use it sparingly.
With an intense spiciness, this spice is ideal for lovers of very spicy flavors. Use it to concoct a chili oil to flavor your pizza, or make a chili paste to accompany your raw or cooked dishes.
In cooking, Madagascar pili pili reveals its pleasant smell even if we use it little, it is its seeds which make it very spicy. Pili pili flavors all types of dishes, oils, pies, quiches, fish, poultry, red meats, vegetables, soups, and many others.
Virtues of pili pili:
- Source of vitamin C, A, E, K, B6
- Digestive virtues
- Anti-inflammatory properties
- Slimming partner
- Pilo kely antioxidant and ally of diabetics
- Sudorific and diuretic properties
- Antibacterial properties of pili pili
- Aphrodisiac and soothing properties
