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Rawit chili

Rawit chillies are small long shaped chillies, but not necessarily less hot. Their waxy skin is firm and shiny and they have a red or green colour. The chillies score an 8 out of 10 on the Hot Scale.
The ideal teperature of Rawit chili

Storage advice

Rawit chillies are kept refrigerated in storage and during transport. The ideal temperature during transport is 10 degrees Celsius. At home the rawit chili needs to be kept in the fridge.
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Origin Nature's Pride Rawit chili

Rawit chili - IndiaIndia Rawit chili - MozambiqueMozambique Rawit chili - SenegalSenegal Rawit chili - TanzaniaTanzania

Growing and harvesting

Cultivation of a rawit chillies starts at the plant grower's where the seeds are sown in containers. These stand for approximately 2 weeks under a grow light of 23-25 degrees. After 2 weeks the seedlings come up and are transplanted in pots. When the plants are about 40 cm, they are put in the greenhouse or grown in open fields. This depends on the season. The plants are grown in the open. The plant grows up as a long stem with short sideshoots on which the chillies grow. They are harvested by hand after approximately 3 months. Green rawit chili must be completely green in colour, at least 3 cm tall and sturdy. Red rawit chili must be a rich orange/red in colour, at least 3 cm tall and sturdy. In addition, both variants must have a shiny skin. Only if they possess these properties are they harvested. The colour of the chili is no indication of the spiciness, although the red chillies may be hotter than the green ones. After harvesting, the chillies are graded by quality, size and colour and packed in a 2 kg box. The products are then transported to Nature's Pride.

Packaging options

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Rawit chili
Rawit chili

Preparationtips & recipes

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