The culinary use of the indigenous Capsicum chili fruit originated along the west and north-western area of the Andes mountains in South America. Archaeologists discovered traces of Capsicum chili on milling stones in south-western Ecuador that date back to 4000BC! It is documented that migratory birds (which lack the capsaicum burn receptor) travelled from South America and assisted in germinating the five Capsicum species – Annum, Chinense, Frutescens, Baccatum and Pubescens – locally and the world discovered these amazing fruits via the trade routes. Due to the large number of cultivar names in different regions there are now over 50000 pepper varieties that exist, each cultivated to maximize flavor and some are developed to maximize their heat index. Vasco da Gama the legendary Portuguese explorer – reached the blistering heat of the wild, untamed Mozambique coast in 1498, bringing with him the Frutescens variety chili (often called African Birds Eye chili, or in Portuguese” piri piri chili”) which soon found its way to Southern Africa. Hence the subsequent popularity of Peri peri hot sauce (or “pepper pepper” in the African Swahili language) thanks to those famed Portuguese explorers of old. It is from these momentous events in the origins of African Birds Eye Chili, with an unmistakable Portuguese and African influence, that we bring you Mamas Peri Peri Hot Sauce.
Reference: Andrew J Peppers. Historical Background, Domesticated Capsicums. Austin USA; University of Texas Press p1-10 1995.
