Rawit chillies

Rawit chillies

  • +Description

    Rawit Chillies are small and thin but don't let the size fool you. Rawit Chillies are native to South America. The waxy skin is red or green. The colour of the chillies does not tell you how hot it is. Red chillies can be hotter than the green ones. Rawit chillies are much hotter than larger peppers.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Rawit chillies are available from Kenya, Uganda and India.

  • +Main nutrients

    Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium, Phosphorus, Copper, Manganese, Potassium, Vitamin A, B6, C and K.

Main varieties

Preparation

Preparation

Dried rawit chillies do not need any preparation. Fresh chillies should be washed. After this it can be roasted, baked or steamed.

Consumption

Rawit chillies can be used fresh, dried or cooked in a variety of dishes. These peppers are commonly not eaten by itself, as they are very hot. Rawit chillies are perfect for making sambal.

When to eat

Fresh rawit chillies can best be kept refrigerated and are at their best when firm and without wrinkles.

Did you know?

  • Rawit chillies are also sometimes referred to as Thai chillies or Birds Eye chilles.
  • Without the seeds the chillies are less hot.
 

Related products

Previous Next
Search