Botanical Name: Capsicum frutescens
Also Called: Guyana peppers
Wiri Wiri chiles are small, round chili peppers native to Guyana in South America. These tiny, fiery chiles pack a powerful punch despite their size, offering a heat level comparable to habaneros. Wiri Wiri chiles are about the size of a pea, measuring roughly 1/4 to 1/2 inch in diameter, and typically ripen from green to bright red or orange when fully mature. Their spherical shape and vibrant color make them easily recognizable.
On the Scoville scale, Wiri Wiri chiles range between 100,000 and 350,000 Scoville Heat Units (SHU), placing them in the same heat category as habaneros and Scotch Bonnet peppers. Though they are intensely hot, Wiri Wiri chiles also offer a fruity, slightly sweet flavor with smoky undertones, making them a favorite in Guyanese cuisine for adding both heat and flavor to dishes.
In Guyanese cooking, Wiri Wiri chiles are a key ingredient in traditional sauces, marinades, and hot pepper sauces. They are often used in pepper sauce, a spicy condiment made with vinegar, garlic, and other spices, which is served alongside meats, rice dishes, and stews. These chiles are also added to soups, stews, and curries, where their bold heat enhances the depth of flavor in slow-cooked dishes. Wiri Wiri chiles can be used fresh or dried, and they are sometimes pickled to preserve their heat and flavor for longer periods.
One of the defining features of Wiri Wiri chiles is their versatility. They can be crushed or blended into sauces, used whole to flavor broths, or even added to chutneys and salsas for a spicy kick. The combination of their fruity sweetness and fiery heat makes them a popular choice for those who enjoy intense flavors in their meals.