Rawit pepper

Rawit pepper

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  • In the shop: min. 5°C – max. 9°C
  • Ethylene sensitivity: moderate
  • Ethylene productivity: low
  • At home: keep refrigerated

Rawit peppers will keep for a week in a cool place and a bit longer in the fridge.

Quality and ripeness

  • Green or red colour.
  • Uniform shape but colour and size may vary.
  • Make sure it is undamaged and glossy.


Rawit peppers can be added to a dish as is or cut into pieces. The benefit of adding the pepper whole is that it can be removed after preparation to prevent the dish from becoming even more spicy.
Just a little bit of rawit pepper is enough to spice up a dish.

If you wish to remove the seeds, cut the pepper in half and scrape them out. Once the seeds are removed, the pepper loses a lot of its spiciness.

Peppers are common ingredients in Asian and South-American cuisine. Peppers can be added to almost any curry, soup or stew to spice up the flavour. Rawit peppers can also be used to make your own sambal.


Transport methods

Air Sea Land


Transport method
not used
Transport method