The Chilies
The Chilies
At Dans Kitchen, everything starts with the chili. We farm two exceptional varieties, both grown in the fertile soils of Itoshima, Fukuoka — a region celebrated for its pristine nature, clean water, and rich agricultural heritage. These are not ordinary chilies. They are single-origin, small-batch grown, and full of character.
🌶 The Itoshima Peri Peri
History
The Peri Peri chili (also known as the African Bird's Eye chili) has a fascinating global journey. Originally native to Central and South America, it was carried to Africa by Portuguese explorers in the 15th and 16th centuries, where it thrived and became deeply embedded in African cuisine — particularly in Mozambique, Angola, and South Africa. The name "Peri Peri" (sometimes spelled Piri Piri) comes from the Swahili word for "pepper pepper," reflecting just how central it became to the culture. Today, our Peri Peri has found a new home in Itoshima, Japan, where the unique terroir gives it a distinctly bright, fruity character.
Characteristics
The Itoshima Peri Peri is a small but mighty chili — typically 3–5 cm long, slender, and ripening to a vivid red. Its flavor profile is complex: expect citrusy brightness, a hint of fruitiness, and a clean, sharp heat that builds gradually. It carries notes of roasted pepper that deepen when cooked, making it ideal for hot sauces that are as flavorful as they are fiery.
Heat Level
50,000 – 175,000 Scoville Heat Units (SHU)
The Peri Peri sits firmly in the "hot" category — significantly hotter than a jalapeño (2,500–8,000 SHU) but more approachable than the extreme superhots. Its heat is clean and direct, making it exciting without being overwhelming. This is the chili at the heart of our Ito Peri Hot Sauce.
🟠 The Itoshima Habanero
History
The Habanero is one of the oldest cultivated chilies in the world, with roots tracing back over 8,500 years to the Amazon basin. It spread through Central America and the Caribbean, where it became a staple of Mayan and Yucatecan cuisine. The name "Habanero" comes from La Habana (Havana), Cuba, which was once a major trading hub for this variety. Today, the Habanero is grown across the world, but our Itoshima Habaneros benefit from Japan's meticulous farming culture and Itoshima's exceptional growing conditions — producing a fruit that is aromatic, complex, and beautifully balanced.
Characteristics
The Itoshima Habanero is lantern-shaped, typically 3–6 cm long, and ripens from green to a deep orange. Its flavor is where it truly shines — intensely floral, with notes of tropical fruit, hibiscus, and a natural sweetness that emerges especially when slow-cooked. In our Ito Nero Hot Sauce, we pair it with sun-ripened tomatoes and slow-cooked carrots to draw out that natural sweetness and balance the bold heat.
Heat Level
100,000 – 350,000 Scoville Heat Units (SHU)
The Habanero is significantly hotter than the Peri Peri, landing it firmly in the "very hot" category. But what makes it special is that the heat is not just intense — it's layered. It builds slowly, lingers, and is accompanied by that unmistakable fruity, floral aroma that makes every drop of Ito Nero an experience.
Grown in Itoshima, Japan
Both chilies share something special: they are grown in Itoshima, Fukuoka — a coastal city on the northwestern tip of Kyushu island, known for its clean air, rich soil, and dedication to artisanal food production. The local climate and terroir impart a unique character to our chilies that simply cannot be replicated elsewhere. This is what makes Dans Kitchen sauces truly single-origin.