Chilli Peppers

Chilli peppers add heat and flavour to a variety of cuisines, from Mexican, to Szechuan, to Indian, and across East and West Africa. GreenPath farmers grow internationally recognisable chilli varieties, such as Jalapeno and Habanero peppers, but also grow a set of unique chilli varieties that are native to the region, such as African Birds Eye and Ethiopian Kareya. 

Chilli peppers have wonderful health benefits, fighting inflammation, regulating digestion, boosting immunity, and reducing blood cholesterol.

Greenpath Varieties

AFRICAN BIRDS EYe

The African Birds Eye is small but pungent. It is not as hot as the Habanero pepper but has distinctively fruity undertones that will permeate any dish. The African Birds Eye has many traditional uses across eastern and southern Africa. In Ethiopia and Eritrea, the pepper is dried and ground, combined with other spices such as cardamom seed, cloves, and salt, making a bright red-orange powder called "Mitmita", which is used to add spice to any dish according to preference. In parts of southern Africa, African Birds Eye is pureed into popular "Peri Peri" hot sauce, which is used as a condiment for grilled meats and fish. Nutritional Information: Calcium, Fiber,  Protein, Vitamins A and C.

ETHIOPIAN KAREYA

Ethiopian Kareya is an indigenous Ethiopian chilli variety that has a flavour and spice profile somewhere between a green bell pepper and a Jalapeno pepper. It carries mild to medium heat with an aromatic, earthy flavour. These peppers can be incorporated into omelettes, stir-fries, and curries but are also mild enough to be eaten raw in salads. In Ethiopian cuisine, Kareya peppers are stuffed with a mix of sautéed tomatoes, onions, and garlic and served as the perfect side to any meal. Nutritional Information: Calcium, Fiber,  Protein, Vitamins A and C.

HABANERO

Habanero peppers are known for their dangerously fiery heat. These peppers are small, round, and bright orange, and a small quantity can add intense spice to any dish. Be conservative to start, and be sure to wash your hands after chopping! A great use of a Habanero pepper is to slice just one and add it to a bottle of olive oil; the next day you'll have a spicy and flavourful oil to add to your cooking or to simply eat with bread. Nutritional Information: Fiber, Potassium, Protein, Vitamin C.

JALAPENO

A staple in Mexican cuisine, Jalapenos are medium-sized chilli peppers that range in spice, from moderate to very hot. These peppers are characterized by their dark green exterior and smooth firm flesh. Jalapenos can be eaten raw, diced into guacamole or mixed into pico de gallo salsa, but roasting these peppers until their skin is crispy and black truly brings out their heat and flavour. Nutritional Information: Calcium, Fiber, Protein, Vitamins A, B-6, and C.