Wiri Wiri Pepper Review

The Wiri Wiri pepper hails from the small African nation of Guyana where it is typically used in sauces, salsas and giving local rum a bit of a kick. And, if the potted plant in my backyard is any indication, you don’t need much of the fiery little treats to get the job done. The plant is roughly three feet tall and half that in width – and is packed with hundreds of quarter- to half-inch peppers.

To say the Wiri Wiri is a productive plant would be an understatement. As of this writing, I have harvested 416 ripe fruit from a single plant – and there is hundreds more to come. The fruit, when ripe, has a smooth red skin that is of medium thickness. Inside, the ripe peppers have a good amount of placenta and seeds for such a small fruit.

The aroma is lightly floral and fruity with an overall character similar to a habanero. It smells like it’s going to pack a decent punch. The ripe pods are crunchy and very juicy with floral notes and a touch of bitterness up front. Distant fruit notes and maybe a berry-like trait come through late.

The heat is not surprising for a small pod, but it does hit pretty solidly with a swift climb to the peak that rests at a low-to-medium Habanero level of burn. There is a stinging sensation on the tongue that is fairly manageable as it focuses on the tongue. A light whiskey chest forms with each swallow eventually fading with the burn in an even and clean manner.

All in all, the Wiri Wiri is a great plant to grow. It is incredibly productive and the fruit should prove to be useful in a variety of ways. I have already included some in fresh salsa and have plans to dry out the majority for what should be a great powder option. The only real issue with this pepper (and the same can be said for any smaller variety) is the processing of them for use.