ChiliCodexCDP.faq.questions.heat

ChiliCodexCDP.faq.answers.heatWithRange

ChiliCodexCDP.faq.questions.alias

ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.

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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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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

Ook bekend als: African Bird's Eye, Thai Bird Chili, Piri Piri

Capsicum frutescensSausindex | 1

Soort

Capsicum frutescens

Warmte

50,000-175,000 SHUZeer heet

Smaak

Heet, Fruitig, sharp, thin-skinned, Bal

Herkomst / Regio's

Southeast Asia and Africa

Kleur / Vorm

Green turning bright red or orange when ripe

Pod-grootte

2-3 cm long, 0.5 cm wide

Probeer het in het wild

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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.

SamengesteldKleine batchOp temperatuur gecontroleerd

Abonneren op een Box Cadeaus bekijken

ChiliCodexCDP.sections.sauces.title

ChiliCodexCDP.sections.sauces.description

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

Meer zien

ChiliCodexCDP.sections.sauces.viewAll →

Smaak & 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.

Warmteprofiel

Scoville-schaal

50,000-175,000 SHU

Heat label

Very Hot

Oogstperiode

Year round in tropics, summer to autumn elsewhere

Sauce Index count

Geschiedenis & Cultuur

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.

Plantkunde & Kweekinstructies

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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.

Proefbox visuele plaatshouder

3 × 100 ml sauzen (verschillende soorten)
Proefkaart & combinatietips
Verzending binnen de EU; beperkte oplage

Proefpakket

Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.

Proefpakket kopen

Veelgestelde vragen

: ChiliCodexCDP.faq.answers.heatWithRange
: Heet, Fruitig, sharp, thin-skinned, Bal
: ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.
: 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.

Bronnen

Republic of Heat proeflaboratorium veldnotities
Producentendossiers ingediend via Directus
Open rassenregisters en academisch onderzoek naar paprika's

We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.

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