Birds Eye

Heat level: 9 - 10 (about 80,000 to 200,000 SHU)

General info: The Birdeye chili comes from Africa and is a close relative of the Tabasco chili as both belong to the species Capsicum frutescens. In Africa they are also known as Piri-Piri. Probably it reached Portugal by way of Portuguese merchant ships already in the 16th century. It is named after the African birds who like to eat the small pods. In Africa, the farmers are planting a few rows of the pungent plants around the fields as shelter from hungry elephants - so you should be cautious when dosing, because their 100,000 scoville units can keep away even adult pachyderms. Today, the birdeye chillies are grown commercially in Uganda, Zimbabwe, Brazil and Australia.

Plant growth habit: In the African climate the plants have a height up to 1.50 meters, in central Europe they are usually only 50-70 cm tall. Therefore, they are also suitable for pot culture and can be easily overwintered indoors. The small elongated, bright red ripening pods grow upright.

Cultivation tips: Like all chilies, the Birdeye Chilis have a relatively long germination period, in which they also prefer warm temperatures. Since the pods have a very long ripening time, the cultivation in pots is recommended, so you can easily get them indoors in autumn and let them ripen. To keep the plants over the winter, cut them back by 20 cm after harvesting and place in a light place where it is at least 15°C.

Culinary: The taste of the Birds Eye Chili is relatively clear and straightforward, without the complexity and fruitiness that many other chillies have. Likewise, their heat is intense, clear and comes directly. The small pods can be easily dried or pickled. Their taste is similar to that of the Thai-Chilis, so they are very suitable for Asian dishes, but also for fish and seafood or for soups, stews, hot sauces and poultry.

All Birdeye products in our shop.