Capsicum frutescens
Bird's Eye - Scoville, Taste & Uses
Bird's Eye chilies pack fierce heat in tiny packages. These compact pods point upward on the plant like small flames. They taste fruity and bright before delivering a sharp, intense burn. Southeast Asian and African cuisines prize them for curries, sambals, and pepper sauces. The thin skin dries quickly, making them ideal for powders and infused oils. Citizens toss them whole into soups to perfume broth, or pound them with garlic and citrus for fiery pastes. At 50,000 to 175,000 SHU, they occupy Very Hot territory. Small size, large impact - certified by the Ministry of Concentrated Fire. Bird's Eye typically measures 50,000-175,000 SHU (Very Hot). Shows up across Southeast Asia and Africa in condiments, pickles, and marinades. Use Bird's Eye chilies sparingly in Thai curries, Vietnamese pho, and African pepper sauces. Pound them with garlic, lime, and fish sauce for Southeast Asian condiments. Float whole pods in soups and stews, removing before serving if desired. Dry them into potent flakes or steep in vinegar for table sauces. They pair with lemongrass, ginger, coconut milk, and seafood. See sauces using Bird's Eye
Also known as: African Bird's Eye, Thai Bird Chili, Piri Piri
Species
Capsicum frutescens
Heat
Flavour
Hot, Fruity, sharp, thin-skinned, Bold
Origin / Regions
Southeast Asia and Africa
Colour / Shape
Green turning bright red or orange when ripe
Pod size
2-3 cm long, 0.5 cm wide
Try it in the wild
Get sauces featuring Bird's Eye
3 European small-batch sauces - flavour, fire and occasionally a bit of chaos, in a box.
Sauces Using Bird's Eye
Explore how makers use Bird's Eye across styles and regions.
We have not logged sauces featuring Bird's Eye yet.
Flavour & Aroma
Heat Profile
Scoville range
50,000-175,000 SHU
Heat label
Very Hot
Harvest window
Year round in tropics, summer to autumn elsewhere
Sauce Index count
-
History & Culture
Botany & Growing Notes
▼
Trial Box visual placeholder
- 3 × 100 ml sauces (varied styles)
- Tasting card & pairing pointers
- Ships EU-wide; limited runs
Trial Box
One-off box to explore heat and flavour across different sauce styles. No commitment; just taste and take notes.
Buy Trial BoxFAQ
Bird's Eye typically measures 50,000-175,000 SHU (Very Hot). Ranges shift with cultivar and growing conditions.
Hot, Fruity, sharp, thin-skinned, Bold
African Bird's Eye, Thai Bird Chili, Piri Piri show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Brazilian Malagueta, Datil, Habanero, Madame Jeanette for comparable heat or recipes.
- Brazilian Malagueta - Very Hot
- Datil - Very Hot
- Habanero - Very Hot
- Madame Jeanette - Very Hot
Use Bird's Eye chilies sparingly in Thai curries, Vietnamese pho, and African pepper sauces. Pound them with garlic, lime, and fish sauce for Southeast Asian condiments. Float whole pods in soups and stews, removing before serving if desired. Dry them into potent flakes or steep in vinegar for table sauces. They pair with lemongrass, ginger, coconut milk, and seafood.
Bird's Eye plants thrive in tropical heat and humidity. Start seeds indoors 10 weeks before transplanting, using heat mats near 28°C for germination. Transplant when nights stay above 18°C. Plants reach 40 to 60 cm tall and branch densely. Provide full sun, consistent moisture, and light feeding. Pods mature within 75 to 100 days and often point upward. In cooler climates, greenhouses or sunny windowsills extend the growing season.
Wear gloves when handling many pods, especially when pounding or grinding. Keep hands away from eyes, and wash with soap plus dairy if irritation starts. Ventilate when cooking to avoid chili steam.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-08