Fresh Red Chili

In Togo, no sauce is complete without fresh pepper. Our partner growers in the south of the country harvest two types for export:

• Scotch bonnet type (about 10 g per pod): lantern-shaped, very hot, with a fruity, almost tropical aroma. The pepper behind West African pepper soup, jollof rice and Caribbean jerk.
• Bird’s eye (about 2 g per pod): small and slender, extremely hot. The classic for pepper pastes, pickles and Asian dishes.

Red chilies are left on the plant until fully ripe, which rounds out the heat with more sweetness, colour and aroma than green ones.

How we supply them:

• Picked with the stem on, sorted to remove damaged or soft pods, and packed in ventilated cartons.
• Lined boxes of 5 kg or 10 kg, or by the pallet of 200 kg (40 × 5 kg boxes).
• Kept at 7–10 °C. Fresh chilies stay in good condition 2 to 3 weeks, so we ship them by air freight.

Every lot is traceable to the farm.

Tell us which type and heat level your customers want.