Product Details: The Cherry Bomb Pepper a.k.a. Wiri-Wiri a.k.a Capsicum Frutescens boast a heat level of 60,000 - 80,000 SHU (Scoville heat units), which rivals that of the Scotch Bonnet and Habanero. It originates from Guyana, where it's a staple in their daily diet and used in everything from hot sauce to peppered rum. We lit to use it in salsa, chili, soup and stews or in rubs for meats and fish.
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Our 6 kilogram pouches (totalling 13.23 pounds / 211.7 oz.) are each packaged in heat sealed bags.
Ingredients: dried Wiri-Wiri pepper. An all natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 100 grams (not per serving).
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Volume: 1 cup ≈ 0.30 pounds / 1 pound ≈ approx. 3.33 cups
Shelf Life: 2+ Years when stored at room temperature or below in an air-tight container out of direct light
Recipe: Cheddar Cheese Grits with Cherry Pepper
Simple side is rich, but is rounded out with a little punch or pepper and goes perfectly beneath grilled shrimp or chicken.
4 cups water
2 Tbls. chicken soup base
1 cup old-fashioned grits OR polenta (not instant or quick cooking)
1 tsp. dried minced onion OR granulated onion OR onion powder
1/2 tsp. dried minced garlic OR granulated garlic OR garlic powder
1/2 tsp. ground cherry pepper
1 cup White Cheddar Powder OR Orange Cheddar Powder
1/2 cup half-and-half
1/4 cup butter
salt and black pepper to taste
~ Heat water and chicken soup base to a boil in a 2-quart saucepan.
~ Slowly whisk in the grits and then whisk in the onion, garlic, and cherry pepper.
~ Reduce heat to medium-low and cook, stirring often, until the grits are tender, about 20 minutes.
~ Remove saucepan from heat and stir in the cheese powder, half-and-half, and butter.
~ Season with salt and pepper and serve immediately.