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Bird's Eye suele medir 50,000-175,000 SHU (Muy caliente). Los rangos varían según el cultivar y las condiciones de cultivo.

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ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.

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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.

Capsicum frutescens

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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 suele medir 50,000-175,000 SHU (Muy caliente). Aparece en Southeast Asia and Africa en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: African Bird's Eye, Thai Bird Chili, Piri Piri

Capsicum frutescensÍndice de salsas | 1

Especies

Capsicum frutescens

Calor

50,000-175,000 SHUMuy caliente

Sabor

Caliente, Afrutado, sharp, thin-skinned, Pelota

Origen / Regiones

Southeast Asia and Africa

Color / Forma

Green turning bright red or orange when ripe

Tamaño del pod

2-3 cm long, 0.5 cm wide

Pruébalo en la naturaleza

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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.

SeleccionadoLote pequeñoComprobado al calor

Suscríbete a una caja Explorar regalos

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Puli

hotChili Chutney

by Khao Foods

A sauce inspired by the flavours of the Malabar coast of India. More is a sambal-like texture, this is a spicy tamarind sauce with coriander seeds, curry leaves and Birds Eye chili

Bird's Eye

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Sabor y aroma

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.

Perfil térmico

Escala Scoville

50,000-175,000 SHU

Heat label

Very Hot

Ventana de cosecha

Year round in tropics, summer to autumn elsewhere

Recuento del índice de salsas

Historia y cultura

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.

Botánica y notas de cultivo

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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.

Marcador de posición visual de la caja de prueba

3 salsas de 100 ml (varios estilos)
Ficha de cata y sugerencias de maridaje
Envíos a toda la UE; tiradas limitadas.

Caja de prueba

Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.

Comprar caja de prueba

Preguntas frecuentes

: Bird's Eye suele medir 50,000-175,000 SHU (Muy caliente). Los rangos varían según el cultivar y las condiciones de cultivo.
: Caliente, Afrutado, sharp, thin-skinned, Pelota
: ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
: ChiliCodexCDP.faq.answers.similarList
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.

Fuentes

Republic of Heat Notas de campo del laboratorio de cata
Expedientes de productores presentados a través de Directus
Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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