Green Chili from Madagascar

Madagascar whole pili pili green chili.

After the harvest, the peppers are dried in the sun on raffia mats. At this time, the Malagasy villages are colored by the paving of peppers and the smell of spices embalms all the streets.

Green chili is less strong than red chili because it contains less capsaicin, a secreted molecule from the plant to scare the predators.

The bird tong chili  also called piri piri displays an intensity of degree 7 on the scale of Scoville.

It is particularly used in spicy oils, marinades or dishes in sauce.