So many shades of red, of green, and of orange; so many shapes – elongated and stout, ribbed and smooth, symmetrical and not. Their scent assails the senses, promising gastronomical adventures along a myriad of tantalizing paths.
This is what we experience every day here at Kenya Herbs and Spices when we prepare our locally-grown Kenya chilies for sale around the country and export around the globe. Kenya’s warm, humid climate and its rich, fertile soil is ideally suited to growing chili, a crop that humans have been cultivating for over 6, 000 years, and which 2 billion people consume in some form every day. Chili has become a staple of so many cuisines of the world, and Kenyan chilies are uniquely identifiable as having very rich and very intense flavors.
Among the varieties of Kenya chili that we produce and export are the Serenade, Jalapeno, Scotch Bonnet, Bird’s Eye and Fresno. Each has its own unique personality. Scotch Bonnet is fruity and powerful, Bird’s Eye is intense and searing, the gentle Serenade is associated with mild fruitiness, the subdued Jalapeno is the most intrepid with no need for introduction to most, and Fresnos are the Jalapeno’s crunchier cousins that grow upwards.
Despite their fiery reputation, chilies in fact vary greatly in Capsaicin content, which is what determines their ‘heat’. African bird’s eye is recognized as one of the hottest naturally-occurring chili varieties in the world.
Studies have shown that chili consumption has a wide range of health benefits; they contain seven times more vitamin C than oranges and significant amounts of Vitamins A and E, beta-carotene, folic acid and potassium. They fight sinus congestion, and can even relieve migraines and muscle, joint and nerve pain.
But any gastronome will tell you, it is not the clinical benefits that draw them to the Kenyan chili; it is the Kenyan chili that draws their discerning palate like an artist’s brush on canvas. Come, paint your palate with chilies from Kenya Spices.