CHILOÉ pepper
Chiloé pepper is probably more of a chili than a pepper. In terms of taste, the chiloé with its fruity note and slightly anaesthetic pungency is probably somewhere in between. The fruity, hot and intense Chiloé pepper harmonizes perfectly with meat dishes and shellfish, fish and spices up your grilled meats. Country of origin: Chile
Fruity note and slightly anaesthetic pungency
The fruity, hot and intense Chiloé pepper harmonizes perfectly with meat dishes and shellfish, fish and spices up your grilled meats.
50gr/1.76oz jar
Chiloé pepper
This pepper originates from the Chilean Pacific Island Chiloé, known as a small natural paradise. It is the northernmost of the numerous Tierra del Fuego islands. A mild climate, fertile soils and high rainfall promote lush vegetation on Chiloé. Thus, agriculture is one of the most important revenues of the chilots besides fishing and tourism. It has been said that Chiloe is probably the original home of the potato.
This pepper is probably more of a chili than a pepper and it's taste has a fruity note.
This pepper is harvested in quantities of only about 2 tons per year, collected and dried by around 50 families. Due to this, Chiloé pepper is considered a rare rarity. The dried fruits vary in colour from beige and various shades of red to almost black and remind a little of small raisins in shape.
We recommend using the fruity, hot and intense Chiloé pepper together with meat dishes, fish and hearty dishes.