Wiri Wiri Pepper Seeds
Originating from Guyana, the Wiri Wiri pepper is part of the Capsicum frutescens species. This species is the most common of the more…. uncommon species of Capsicum. Annuum, chinense, and baccatum tend to dominate the domestic pepper varieties. Other popular frutescens include the tabasco.
Wiri Wiri peppers resemble colorful cherries and are also sometimes given the generic moniker “Hot Cherry Peppers” – not to be confused with other peppers with a more established nomenclature of hot cherry pepper (an annuum) or the Sweet Cherry Pepper (also an annuum). The fruit are small, about half an inch long, and bulb-like. The peppers grow upright on the plant. They change color from green to yellow, then orange, and finally to vibrant red when ripe.
Heat level of Wiri Wiri
The heat of Wiri Wiri peppers ranges from 100,000 to 350,000 Scoville Heat Units (SHU). Their median heat is around 225,000 SHU. This heat level is similar to habanero peppers and Scotch bonnets. They are 12 to 140 times hotter than a typical jalapeño.
Wiri Wiri peppers have a fruity flavor with a slight tomato like essence. This flavor is similar to habaneros or Scotch bonnets, but with a unique tang. The peppers are highly valued in Guyanese cuisine for their unique flavor blend.
Uses of Wiri Wiri
In Guyana, Wiri Wiri peppers are essential in cooking. They are used in hot sauces, peppered rum, stews, and soups. The peppers are versatile, enhancing dishes with their fruity heat. They work well with tomatoes and tropical fruits. They also add a flavorful kick to savory dishes like Indian curries.
Wiri Wiri peppers pair well with salty foods. They are used in Asian-inspired dishes such as Guyanese-style chow mein, often with soy sauce. These peppers are part of everyday culture in Guyana They are featured as a common spicy table sauce and used in pepper rum.