In the large chilli family, the pili-pili is one of the smallest chillis in the Capsicum genus of the Solanaceae family, but don't be fooled by its size - it is very powerful. It is unit 9 on the Scoville scale, only surpassed by the volcanic Habanero. It is also called tabasco chilli. It is of African origin and very present in East African cuisine.
We have chosen to pick it green, so it is a little milder.
This chilli is perfect for making oils to heat up your dishes, especially pizza. It will enhance your stewed dishes, soups and marinades. It breaks up the greasy nature of stews. It perfumes and brings out the flavour of pasta and rice when added to the cooking water.