Piri-piri Pepper

Piri-piri pepper is a cultivar of the chili pepper species *Capsicum frutescens*. It is native to South America but is widely grown in Africa, particularly in Mozambique and Malawi, where it is a staple ingredient. The peppers are typically dried or used fresh to add heat and flavor to dishes.

Piri-piri peppers are primarily used to add spicy flavor and heat to foods. They are a key ingredient in sauces, marinades, and spice blends. You can find them in various products like hot sauces, seasoned olives, pickles, and even some alcoholic beverages.

Piri-piri peppers are a natural food ingredient and are not subject to specific FDA additive regulations. Like other chili peppers, they contain capsaicin, the compound responsible for their heat. Consuming spicy foods can sometimes cause digestive discomfort in sensitive individuals. Regulatory bodies like EFSA and JECFA have evaluated capsaicinoids, but no specific ADI or upper limit is set for piri-piri peppers themselves.