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|Cayenne Pepper, Birds Eye, Jalapeno, Serenade, habanero
|250 grams punnets
|February to June
|They are transported
In the central part of Malawi, there exists a small hot round Malawi pepper. Kambuzi, as the pepper is known, is found in many colors such as yellow, orange, or red. The main uses are in making condiments and being turned into sauces or even spread in sandwiches. It has a taste that is similar to the Habanero chili. The name is a direct translation from English, which means a little goat due to the love of their leaves by goats.
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The Malawi chilies have nutritional values that are hard to be overlooked as they are a source of vitamin C, A and B complex and also minerals such as manganese, potassium, iron, and magnesium. They have anti-bacterial, anti-carcinogenic elements that are in the capsaicin in them. They can also be used in reducing cholesterol levels, help in digestion, relieve muscle, joint pains, and migraines.
Malawi pepper is a hub for the growth of great chilies owing to its ideal weather conditions that are warm and favor their optimal growth of the plant. Chilies that grow in hotter conditions are naturally hotter than the ones produced in cooler placers. For quality chilies, they should be planted in areas where they will receive adequate sunlight; temperatures do not go below 15 degrees Celsius, which leads to inhibiting their growth.
The appearance of the chilies is preceded by the presence of flowers, which indicate that they will appear after several weeks. The original color of the chilies is green, which turns red after several weeks. Chilies are harvested before they wither. They are collected with a part of the plants as they become fierier the longer they remain attached to it. They can be frozen for later use and preservation. They can be very itchy when they get into contact with the eyes; thus, after handling them, one is supposed to wash their hands with water thoroughly.
For optimum growth, the crop is found in the Central region of Malawi prefers altitudes of 1500m and below sea level. They do well in areas with medium rainfall of between 600 and 1200mm per annum as excess rain leads to shedding of the leaves and roots rotting while rain deficiency causes stunted growth and abortion of flowers and the dropping of fruits. This leads to irrigation being recommended in areas receiving insufficient rainfall. They are sensitive to frost as they are warm seasoned crops. They require 20-30degrees Celsius during the day and night temperatures below 16 degrees for optimum growth. When they are planted in low humidity areas and high temperatures, they have abscission of the buds, flowers, and even fruits.
After transplanting, the fruits become to be picked after two and a half to three months. Picking is a continuous task that goes on for around four months with harvesting recommended for chilies that are red ripe once they appear. They can be picked once or even twice per week. Mature red ripe fruits with a length of no more than 2cm are harvested, and they should be selected without stalks. The chilies that are green, overripe, or damaged should not be taken to the drier.
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