BIRD EYE CHILLI PEPPER

Scoville scale: 10/10 (Explosive) 

Also known as Oiseau or Pili pili, this bold chilli pepper has fruity and sweet flavours. Extremely powerful and long-lasting on the palate, it pairs wonderfully with oils, pizzas, tomato sauces, soups, and chocolate desserts. 

Add it whole (no more than one chilli) to your dishes. The spiciness is intensified when the chilli is cut in half as the heat is contained in the seeds. Therefore, use bird's eye chilli sparingly to spice up your dishes. Avoid handling it with bare hands; it is better to use gloves. Avoid any contact with the eyes.

Bird's eye chili measures 2 to 3 centimetres and is one of the most powerful chilli peppers in the world. Its botanical name is Capsicum Frutescens, belongs to the Solanaceae family. Green during its growth, it turns bright red when it reaches maturity. The cultivation of bird's eye chilli requires plenty of heat and sunlight.

This chili is harvested in South Africa, and Uganda, but also in Madagascar, Congo, and Zanzibar. The local climate is indeed conducive to its cultivation.

The spread of this chilli was largely due to birds, who enjoyed eating it. After consuming it, they would excrete the seeds in their droppings, which contributed to the dissemination of this chili, and also gave it its name. In the 16th century, during the time of Christopher Columbus' voyages, bird's eye chilli began to be imported to Europe before being adopted in Africa and Asia. Today, it is particularly famous in the West Indies, especially in the famous Rougail dish.

Net: 30g

Ingredients: Capsicum Frutescens 

Origin: Uganda