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PERi-PERi can get spicy

Same chili. Same story. However hot you want it told.

Pick your heat. We'll handle the rest. (Don’t worry, we won’t judge.)

Tap each heat level to change the experience.

Meet the chili
that changed everything

PERi-PERi isn't a sauce. It's the reason Nando's restaurants exist.

Close-up of a hand reaching into a red tray filled with chili peppers.

It’s a
pepper.

Behind every plate at Nando's is the African Bird's Eye Chili. Small, fierce, and grown across Southern Africa. Packed with Vitamins A, B, and C—and loaded with capsaicin, which gives you that little rush after a good bite.

It’s a
sauce

Behind every plate at Nando's is the African Bird's Eye Chili. Small, fierce, and grown across Southern Africa. Packed with Vitamins A, B, and C—and loaded with capsaicin, which gives you that little rush after a good bite.

It’s from
Mozambique

PERi-PERi carries centuries of Mozambican history. We're not just buying it—we're growing it, working alongside more than 1,400 local farmers across nearly 500 acres. Its roots run deep. So do ours.

Close-up of two hands cupping dark soil with chili pepper plants growing nearby.

It is
who we are

Pepper. Sauce. Homeland. Take one away and there's no Nando's restaurant left to walk into.