In the Bavarian Allgäu region, the young chili manufacturer Chili Diem focuses on natural cultivation, intense flavors, and artisanal processing. Since its founding in 2020, Niklas and Sabrina Diem have been cultivating mainly hot chili varieties such as habanero and ghost pepper on their own land as a side business, which serve as the basis for their product line. "Our chilies should not only be hot, but above all have flavor and character. Habaneros have 200,000-250,000 Scoville units, are smooth, and resemble a bell pepper in shape, while ghost peppers, with their wrinkled surface, have between 1,000,000-2,000,000 Scoville units."
The resulting products – from chili oil and chili salt to mango chutney – are attracting increasing interest both regionally and beyond. Chili Diem is a small family business consisting of Niklas, Sabrina, and their now five-year-old son Paul, "who has already developed a remarkable green thumb," says Niklas Diem proudly.
© Chili Diem
Chemical-free cultivation
The chili peppers are grown in a 30 m² main greenhouse and additional areas on balconies, in gardens, and in small plastic tunnels – without the use of chemical pesticides or mineral fertilizers. Diem: "We use homemade nettle manure and deliberately avoid anything that could harm the soil or plants in the long term." Pest control is also purely biological: ladybug larvae keep aphids at bay, and snails are rarely a problem.
The choice of varieties is based on aroma and spiciness. "Our processing techniques have been refined over many years – the details remain our secret," says Niklas Diem. The range is complemented by a fruity and spicy mango chutney, which combines Brazilian mangoes with regional ingredients.
© Chili Diem
Year-round availability
The products are sold directly via the online shop, at weekly markets, and through local partners – from the Allgäu cheese shop to selected Edeka markets. Harvest quantities vary depending on the season, but range between 50 and 100 kilograms per year. Everything is preserved—dried, frozen, or processed—to make the products available year-round.
After the harvest, the new season begins promptly with indoor cultivation. Despite their desire for growth, the Diems want to keep the focus on quality. New variety trials and a broader sales orientation are planned for the future—but without compromising their philosophy and craftsmanship.
© Chili Diem
"When customers enter our greenhouse and are completely surprised by the diversity – those are the moments that drive us," concludes Diem.
For more information:
Sabrina and Niklas Diem
© Chili Diem
Chili Diem
Leiblachstraße 7c
88145 Opfenbach
Tel: +49 151 27009160
[email protected]
www.chilidiem.de
