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Capsicum frutescens

Bird's Eye - Scoville, goût et utilisation

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. Le Bird's Eye mesure généralement 50,000-175,000 SHU (Très chaud). Apparaît à travers 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 utilisant Bird's Eye

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

Capsicum frutescens
Image du héros Bird's Eye

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 dans la nature

Obtenir des sauces utilisant Bird's Eye

3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.

CuratedPetit lotVérifié par la chaleur
S'abonner à une boîteParcourir les cadeaux

Sauces utilisant Bird's Eye

Découvrez comment les fabricants utilisent Bird's Eye dans tous les styles et toutes les régions.

Nous n'avons pas encore enregistré de sauces utilisant Bird's Eye.

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 de chaleur

Gamme Scoville

50,000-175,000 SHU

Heat label

Very Hot

Fenêtre de récolte

Year round in tropics, summer to autumn elsewhere

Indice de sauce

-

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.

Botanique et notes de 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.

Emplacement visuel de la boîte d'essai

  • 3 sauces de 100 ml (styles variés)
  • Carte de dégustation et conseils d'association
  • Livré dans toute l'UE ; tirages limités

Boîte d'essai

Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.

Acheter Boîte d'essai

FAQ (FOIRE AUX QUESTIONS)

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

Sources

  • Notes de terrain du laboratoire de dégustation de Republic of Heat
  • Dossiers de producteurs soumis par l'intermédiaire de Directus
  • Registres de cultivars ouverts et recherche universitaire sur le piment

Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.

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