| 词条 | Piri piri |
| 释义 |
| name = Piri piri | image = African_red_devil_peppers.jpg | image_caption = Pili pili peppers (ripe red and unripe green) | genus = Capsicum | species = Capsicum frutescens | cultivar = Pili pili | module = {{Infobox pepper | embed=yes | heat=Very hot | scoville = 50,000–175,000 }} }} {{lang|sw|Piri piri}} ({{IPAc-en|ˌ|p|ɪr|i|_|ˈ|p|ɪr|i}} {{respell|PIRR|ee|PIRR|ee}}, often hyphenated or as one word, and with variant spellings {{lang|sw|peri peri}} or {{lang|sw|pili pili}} (also called bird's eye chili)) is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop.{{cn|date=August 2018}} It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper (originally from the Caribbean) in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.{{cn|date=August 2018}} Etymology{{lang|sw|Peri peri}} is Swahili for 'pepper pepper', or 'strong pepper' (the reduplication of the word is an intensifier). Other romanizations include {{lang|sw|pili pili}} in the Democratic Republic of the Congo or {{lang|sw|peri peri}} in Malawi, deriving from the various pronunciations of the word in different parts of Bantu-speaking Africa. {{lang|pt|Peri peri}} is also the spelling used as a loanword in the Portuguese language, especially in the Portuguese-speaking Mozambican community. The {{lang|sw|piri-piri}} spelling is common in English, e.g. in reference to African-style chili sauces.{{cn|date=August 2018}}The Oxford Dictionary of English records {{lang|sw|piri-piri}} as a foreign word meaning "a very hot sauce made with red {{sic|hide=y|reason=Fairly common British spelling.|chilli peppers}}", and gives its ultimate origin as the word for "pepper" (presumably in the native-African sense) in the Ronga language of southern Mozambique.[1] Plant characteristicsPlants are usually very bushy and grow in height to {{convert|45|–|120|cm|abbr=on}} with leaves {{convert|4|–|7|cm|abbr=on}} long and {{convert|1.3|–|1.5|cm|abbr=on}} wide. The fruits are generally tapered to a blunt point and measure up to {{convert|2|–|3|cm|abbr=on|sigfig=1}} long. Immature pod color is green, mature color is bright red or purple. Some Bird's eye chili varieties measure up to 175,000 Scoville heat units.[2] CultivationLike all chili peppers, {{lang|sw|piri piri}} is descended from plants from the Americas, but it has grown in the wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, Zimbabwe,[3] and Rwanda. It grows mainly in Malawi, Zambia, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique. It is cultivated for both commercial food processing and the pharmaceutical industry. Cultivation of {{lang|sw|piri piri}} is labor-intensive.[3] {{lang|sw|Piri piri}} sauceSauce made from {{lang|sw|piri piri}} chilis (used as a seasoning or marinade) is Portuguese in origin and is also "especially prevalent in Angola, Namibia, Mozambique and South Africa".[4] It is made from crushed chillies, citrus peel, onion, pepper, garlic, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.[5] Recipes vary from region to region but the common ingredients are chili, lemon, oil, and red bell peppers.{{cn|date=August 2018}} See also
References1. ^{{cite encyclopedia |title=piri-piri, noun |editor-first=Angus |editor-last=Stevenson |work=Oxford Dictionary of English |publisher=Oxford University Press |date=2010 }} 2. ^{{Cite web|url=https://www.alimentarium.org/en/magazine/infographics/scoville-scale|title=The Scoville scale|website=www.alimentarium.org|language=en|access-date=2019-02-20}} 3. ^1 {{cite web |url= http://www.fiery-foods.com/index.php?option=com_content&view=article&id=107:pepper-profile-african-birdseye&catid=92:pepper-profiles&Itemid=149 |title=Pepper Profile: African Birdseye |work=Fiery Foods and Barbecue SuperSite |date= |access-date=27 December 2011}} 4. ^Rowley Leigh, "A Fiery Challenge for Delicate Palates", The Financial Times, London, 25 September 2004, p. 6. 5. ^{{cite book |chapter-url= http://www.oxfordreference.com/view/10.1093/acref/9780199234875.001.0001/acref-9780199234875-e-4235?rskey=EotPLm&result=4594&q= |chapter=piri-piri |editor-first=David A. |editor-last=Bender |title=A Dictionary of Food and Nutrition |publisher=Oxford University Press |date=2009 |access-date=24 February 2013|doi=10.1093/acref/9780199234875.001.0001 |isbn=9780199234875 }} External links
8 : Portuguese cuisine|Brazilian cuisine|Spices|Chili peppers|Reduplicants|African cuisine|Capsicum cultivars|Hot sauces |
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