Piri-Piri pepper (Capsicum frutescens)
The Piri-Piri pepper, also called bird pepper, was discovered by the Spanish conquistadors in Central America, and in fact, soon spread all over the world. Today this pepper is widely used in the Democratic Republic of Congo, Portugal, Brazil and Angola as piri-piri. The term pili-pili refers to hot pepper in Bantu languages, including Lingala in Congo and many other sub-Saharan languages. Fruits of very small size, erected, thin and pointed, it is a very pungent variety. Harvest as soon as it is bright red. It is eaten either fresh or dried.
MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.
| Plant type: Annual |
| Quantity: Envelope of about 20 seeds |
| Exposure: Full sun |
| Shape: Bushy |
| Soil: Well drained |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 110 to 120 days |
| Germination: 15 to 20 days |
| Plant spacing: 40 cm |
| Row spacing: 60 cm |
| Depth: 5 mm |
| Width: 20 cm to 30 cm |
| Height: 40 cm to 60 cm |
| Color: Red |
| Family: Solanaceae |
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