REP.

Capsicum frutescens

Bird's Eye - Échelle de Scoville, saveur et utilisations

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 mesure généralement 50,000-175,000 SHU (Très chaud). On le retrouve un peu partout en Southeast Asia and Africa dans les condiments, les cornichons et les 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. Voir les sauces à base de Bird's Eye

Également connu sous le nom de: African Bird's Eye, Thai Bird Chili, Piri Piri

Capsicum frutescensIndice de sauce | 9
Bird's Eye pepper - very hot (50,000-175,000 SHU) from Southeast Asia and Africa

Espèces

Capsicum frutescens

Chaleur

50,000-175,000 SHUTrès chaud

Goût

Chaud, Fruité, sharp, thin-skinned, Audacieux

Origine / Régions

Southeast Asia and Africa

Couleur / Forme

Green turning bright red or orange when ripe

Taille de la gousse

2-3 cm long, 0.5 cm wide

Essayez-le en situation réelle

Découvrez les sauces mettant en vedette Bird's Eye

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

SélectionnéEn petites quantitésContrôlé à chaud
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Sauces à base de Bird's Eye

Découvrez comment les créateurs utilisent Bird's Eye dans différents styles et régions.

Saveur et arôme

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.
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.

Profil thermique

Échelle de Scoville

50,000-175,000 SHU

Heat label

Very Hot

Période de récolte

Year round in tropics, summer to autumn elsewhere

Indice de sauce

9

Histoire et culture

Bird's Eye peppers spread from the Americas to Asia and Africa via Portuguese traders in the 16th and 17th centuries. Farmers in Thailand, Vietnam, and East Africa selected for small, potent pods that birds could eat and disperse. The name references how birds consume the peppers without feeling capsaicin burn, spreading seeds widely. Today, multiple varieties exist across regions, including Thai prik kee noo and African piri piri, all sharing the characteristic small, fiery pods.

Notes sur la botanique et la culture

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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.
Trial box with three small-batch bottles
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Bird's Eye atteint généralement 50,000-175,000 SHU (Très chaud). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08