Since the term «peri-peri» is Swahili meaning, simply, «pepper - pepper,» there is no way to even guess the heat level because we don't know what
pod type of pepper was used to make it.
Not exact matches
«Mosco» is more pungent than a typical Anaheim -
type pepper, having an estimated pungency
of 5,000 to 6,000 Scoville Heat Units, or five to six times the pungency
of a «NuMex No. 6 - 4 Heritage»
pod, better known as «Hatch.»
Trinis love their hot
peppers, which are a
pod type of the species Capsicum chinense, locally called «congo
peppers» or simply «hot
pepper.»
Actually, these
peppers are what we call cultivated varieties
of the same
pod type.
Hello Dave: The way it works is this: the habanero is a
pod type of the species Capsicum chinense, as are Caribbean Red Hots, Chocolate Habanero, Scotch bonnets, Datil
peppers and a number
of others.Dave
This chile
pepper is a
pod type of Capsicum annuum.
Most
of the research on the nutritional properties
of hot
peppers has concerned the New Mexican
pod types because they are consumed more as a food than a condiment.