Collection: Mali

In Mali, smallholders grow Capsicum annuum and frutescens types widely known as piment or pili-pili: long red cayenne-like chilies, African bird’s eye chilies, and various local hot peppers. Farmers interplant them with millet, sorghum, and groundnuts, selling fresh and sun-dried pods in markets.

These chilies underpin Malian sauces for tô (sorghum/millet porridge), rice, and stews like tigadèguèna (peanut stew) and fakoye. Bird’s eye–type peppers are pounded with tomato, onion, and okra for fiery relishes served alongside grilled fish and meat. Dried red chilies are ground into powders for spice blends used year-round.

Women often manage chili processing and trade. While not branded internationally, Malian piment—especially bird’s eye–type and cayenne-class chilies—are crucial to Sahelian cuisine and smallholder incomes.