Cayenne peppers in vinegar

Thala cayenne peppers in vinegar are whole red and green chillies grown in Kabylia and jarred in a light vinegar that keeps their crunch and their heat. The 'hot' pictogram on the label says it plainly: this is a product for people who like it spicy. Prepared by hand in the village of Thala Bouzrou, with no additives or preservatives. The clear jar shows the whole chillies, which reassures on quality.

At the table, pickled chilli is eaten as it is with couscous, tagine, chorba or a sandwich, as across the Maghreb. Shoppers also chop it into a salad, a sauce or a marinade to add heat, and use the flavoured vinegar as a seasoning. A store-cupboard condiment that gets used a little at a time.

Why list it

• A staple condiment of North African cooking, expected by Algerian and Tunisian customers.
• An artisanal product in a glass jar, more premium than industrial pickled chillies.
• Long shelf life before opening, low breakage, steady rotation all year.
• Sells next to harissa, olives and pickles.
• Two sizes for grocery and food service.

On the shelf

Place with the condiments and pickles of the North African aisle, within reach of Thala harissa. Suggest serving it whole with couscous and grilled meat, or chopped into a sauce. Once opened, keep refrigerated with the chillies covered in vinegar.