SPECIALITY ChiLli Peppers

Chilli peppers are believed to have first arrived to Ethiopia from Portugal, between 1520 and 1770. That they have not always grown here is hard to believe, given how ubiquitous they are on plates across the country. Chilli peppers are the hallmark of the country’s open air markets, most famously in Harar, Addis and Axum. No less, a recent study showed that the average Ethiopian consumes 15g of chilli pepper every single day; more than in any other country in the world.

All of our chilli peppers are certified as organic to the EU standard.

Greenpath Varieties

GREEN BIRDS EYe

Classified as “very hot,” capsicum annuum Bird’s Eye is a cultivar that calls both Ethiopia and Southeast Asia home. Tiny, fiery, and potent, these pointed peppers are at peak heat when immature green. The loose seeds are edible and spicy. We recommend handling with gloves. Available January through June.

RED SERENADE

A smooth-skinned variety, the sturdy red serenade has a tapered shape. Its fruity notes and medium heat make it ideal for adding to rich sauces. They can also be stuffed and grilled. Available January through June.

RED BIRD’S EYE

Ten times hotter than jalapeno, but half as hot as habanero peppers, the mature red bird’s eye features a building heat. In Ethiopia and Eritrea, the pepper is dried, ground, and combined with other spices including cardamom seed, fenugreek, cloves, and salt, to make a bright red-orange powder called "Mitmita", which is used to add spice to any dish. Available February through June.

GREEN FINGER

The thin green finger pepper features an intense heat level and citrusy notes. We recommend that you pickle or use them raw in salads and sandwiches. Available February through June.