Description
Chilli Name : FIL FIL CAYENNE
Chilli Species : Annuum
Chilli Origin : North Africa (Tunisia)
Chilli Heat : Medium–Hot
Fil Fil Cayenne is a traditional North African cayenne, widely used in Tunisian and Maghrebi cuisine. The name Fil Fil simply means pepper in Arabic, reflecting its everyday role in local cooking. It is one of the staple chillies behind Tunisian harissa, prized for its rich colour and warm, balanced heat.
Pods are long, slender and slightly curved, ripening from green to deep red. Heat is medium to hot, typically around 25,000–40,000 SHU, offering a lively kick without overpowering flavour. When dried and ground, it produces a rich red powder ideal for spice pastes and marinades.
Plants are medium-tall and productive, reaching 70–90 cm, with long fruiting branches carrying abundant pods.
Seeds germinate best at 26–30 °C, sprouting in 10–21 days. Plants mature in 90–100 days, cropping reliably across the summer.
