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The Rawit, also known as Thai chilli pepper, it’s small in size with a spicy flavour. It is a well-known product in Indonesian and Thai cuisine and is often used to make sambals and salsas, but also in curries or wok dishes. The chilli is often cooked as a whole, to be removed from the dish later. But the experienced user dares to use the pepper in the dish as well. This Rawit is a special Westland peppers variety/species, it is slightly coarser and larger than the Bird’s eye chillies that you can often buy in the shops, but the taste and spiciness of the chillies is the same.
From € 6,42
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain & Morocco by our own growers.
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain & Morocco by our own growers.
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