Rawit pepper
Now in season
Vegetables
Refrigerator
The Rawit pepper is a small pepper, but certainly not mild. This pepper is much spicier than its size suggests. The Rawit pepper is also called Birds-eye, Piri-Piri or Thai Chili and comes in red and green. It is a tasty seasoning and is widely used in Asian cuisine.
Also known as:
Preparation & storage
Storage
Rawit chillies stay good longer if you store them properly. Rawit chillies are best kept in the crisper section of the fridge at a temperature between 8°C and 10°C.
You can also freeze the pepper. The flavour will not be lost.
How do I know if the pepper is no longer good? The pepper smells sour, becomes limp or mouldy. You can quickly recognise this decay by looking or smelling.
Preparation
Chillies are very popular and are often used in Asian cuisines to make sambal and salsas. Rawit chillies can also be processed whole in curries and wok dishes or in spice mixes/boambos.
The seeds and seeds of chillies are the sharpest and spiciest. You can remove these before using.
Cut the pepper with a sharp knife and avoid touching it with your hands. Don't rub your eyes after slicing pepper!
Storage times
Fresh
Refrigerator: 7 days
Freezer: 6 months
Preparation times
Depends on application.
Cleaning peppers
See preparing.
Information
Portion size
Cultivation
Tip
Rawit pepper flavour
Availability
From the Netherlands
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From abroad
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