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Tanzania chili pepper (mainly Capsicum frutscens and C. Chinense) refers to the red, yellow or green pod that adds flavor to meals courtesy of its intense compound known as capsaicin. The main members of this pepper include habanero, cayenne and bird’s eye together with green chili. Most mature to a red color on the exterior when they ripen. Varieties that thrive in water-deficient areas are prone to developing high but partial capsaicin concentration. The hottest of these include habanero and African bird’s eye which reach up to 350,000 Scoville heat units (SHU). Other hot types include Piri piri, cayenne and Thai pepper. In Swahili, these varieties go under the collective term pili pili.

Chili peppers have been in use for the past 9500 years in the Americas. It was not until 6000 years ago, however, that they became domesticated in Mexico. The main varieties include cayenne. They may have come to the East Coast of Africa in the 1500s A.D., via the Portuguese who visited India where the crop was and still is a common meal ingredient.

Eating a meal spiced with red chili pepper provides the body with a daily value (dv) of vitamin C of 173 percent. Vitamin B-6 follows with A concentration of 39 percent dv. The level of beta-carotene which improves eyesight is 5 percent dv, whereas that of vitamin A is a complementary 6 percent. The mineral department is headed by anemia-preventing iron at 8 percent dv, bone-strengthening magnesium at 6 percent dv and blood pressure-regulating potassium at 7 percent dv. Despite the intense heat of the pepper, it has a water content of about 88 grams.

We harvest Tanzania chili peppers when they are firm and just beginning to turn red from their growing green.

We dry Tanzania chili peppers by hanging them in a low-humidity, mildly hot environment in an upside down stance.

We then sort the chilis depending on size which we label ‘small,’ medium,’ large’ and ‘extra-large,’ The purpose is to pack them separately by count. We also cull any pods that are soft, overripe or wrinkled apart from cases of pepper varieties that have natural wrinkles.

We pack Tanzania chili peppers according to size.  The smallest fit in 1 1/9th bushel size boxes in counts of 90 pods per package. The medium-sized ones fit into the box in the count range of 75 to 85 pieces. The big ones fit in the box in the counts of 60 to 70 pods. The largest go into the package in the numbers between 45 and 55. We stick appropriate produce labels that specify the name of the variety, the packing date, the country of origin, the number per package and the net weight.

We store Tanzania chili peppers in a cool, dry environment away from direct sunlight. We maintain a temperature of 0 degrees Celsius to maintain them dehydration-free.  We transport the fresh, pungent pods to the airport in Dar-es-Salaam via our refrigerated trucks. You can expect the shipment to get to you in the next 24 to 48 hours from departure time.

Therefore, if you are yearning for one of the hottest nightshade family crops, look no further than Tanzania chili peppers. Straight from Global Good Agricultural Practices (GAP)-certified sources, our peppers reach you while still intense, pungent and colorful. On the question of tonnage, we maintain a good track of our clients’ requests and notify our farmers to grow surplus to meet the specified tonnage. You can expect very competitive prices from us as we adjust them to the lower perk of the current market rates. Make an order today!


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