The Russians use it to relieve colds and rheumatism. Indonesians use it to treat acne and low pressure. But whatever its proven medicinal values, the African peri-peri chili is burning its way through U.S. kitchens faster than you can light a match – thanks to the San Diego division of a South African-based company called Nando’s, which is raising awareness of peri peri peppers among the jalapeno-habanero crowd.

Distinctly different than the chilis of the American Southwest, the peri-peri is hotter, smaller and capable of flying off the heat charts when used at full strength. The pepper was discovered by Portuguese explorers centuries ago when they set their sights on Africa in search of new spices. There, they stumbled upon these capsaicin-loaded bombs that were used widely by the Swahilis for cooking. Not much later, the explorers began incorporating the peppers into their own cuisine.

The fusion of Afro-Portuguese cuisine eventually blossomed throughout the continent and caught the attention of two South African men who founded Nando’s in the late 1980s. The company represents both a product line and one of the most rapidly growing fast-food chains in the world. The eateries, which serve up flame-broiled chicken made with peri-peri, are located in 40 countries, but have yet to arrive on U.S. soil. Their exotic cooking and grilling sauces, however, are grabbing the attention of home cooks and professional chefs in their efforts to add an exotic twist to their suppers and barbecues.

Infused with varying amounts of peri-peri, the product line contains more than a dozen different sauces, ranging from mild to downright hazardous. The Hot Pepper Sauce, made also with cayenne pepper and lemon purée, for example, seems a perfect fit for making hot wings and punchy dips. Yet the company offers on its Web site two improbable recipes using this liquid fire – Chocolate Almond Cookies and Chocolate Truffles.

Among the sauces marked “medium” on the “periometer,” the Sweet Apricot Cooking Sauce brings new meaning to baked ham and Cornish game hens, while the Sun-Dried Tomato Grilling Sauce serves as a powerful marinade for meat and poultry. So potent, it takes only 15 minutes to marinate fish.

The so-called “mild” Lemon-Coriander sauce offers a recipe on its label for making East African Chicken Pie, yet it tastes good enough to pour over salad and into guacamole. Or baste your kabobs with the tomato-y Roasted Reds Grilling Sauce, and you’ll never go back to ordinary marinades.

Seductive and fiercely unique, the sauces offer big bangs for the buck, ranging from only $2.99 to $4.99 a bottle. They can be purchased at Albertson’s, Cost Plus, Siesel’s Meat & Deli or online at www.nandosusa.com.

Consider the Nando’s recipes below if you’re looking to woo your friends.

(six servings)

6 chicken breast halves

1 bottle of Nando’s Lime and Cilantro Marinade

Salt & pepper

Pour marinade into a 15 x 10 x 2-inch baking dish. Add chicken and turn to coat. Cover and refrigerate at least three hours, turning occasionally. Remove chicken from marinade and sprinkle with salt and pepper. Grill over medium heat until cooked (approximately 10-15 minutes).

(serves eight)

1 cup mayonnaise

1/2 cup Nando’s Sun Dried Tomato and Basil Marinade

1 teaspoon Nando’s Peri-Peri Pepper Sauce (any heat level)

2 1/2 pounds green cabbage, cored and shredded

Whisk mayonnaise and the tomato-basil marinade sauce in large bowl. Mix in sliced cabbage. Add the pepper sauce and season lightly with salt and pepper. Refrigerate three to eight hours, tossing occasionally.