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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 Występuje w Southeast Asia and Africa w przyprawach, marynatach i zalewach. 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

Znany również jako: African Bird's Eye, Thai Bird Chili, Piri Piri

Capsicum frutescensIndeks sosów | 1
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Gatunki

Capsicum frutescens

Ciepło

50,000-175,000 SHUBardzo gorąco

Smak

Gorący, Owocowy, sharp, thin-skinned, Piłka

Pochodzenie / Regiony

Southeast Asia and Africa

Kolor / Kształt

Green turning bright red or orange when ripe

Rozmiar podeszwy

2-3 cm long, 0.5 cm wide

Wypróbuj to w praktyce

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3 europejskie sosy produkowane w małych partiach – smak, ogień i od czasu do czasu odrobina chaosu w jednym pudełku.

WyselekcjonowaneMała partiaSprawdzone pod kątem odporności na wysoką temperaturę
Subskrybuj pudełkoPrzeglądaj prezenty

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Puli hot sauce bottle

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
Zobacz więcej

Smak i aromat

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 cieplny

Skala Scoville'a

50,000-175,000 SHU

Heat label

Very Hot

Okres zbiorów

Year round in tropics, summer to autumn elsewhere

Liczba indeksów sosów

1

Historia i kultura

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.

Botanika i uwagi dotyczące uprawy

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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.

Wizualny symbol zastępczy Trial Box

  • 3 × 100 ml sosów (różne rodzaje)
  • Karta degustacyjna i wskazówki dotyczące łączenia potraw
  • Wysyłka na terenie całej UE; limitowana seria

Pudełko próbne

Jednorazowe pudełko, które pozwala odkrywać smak i aromat różnych rodzajów sosów. Bez zobowiązań – po prostu spróbuj i zanotuj swoje wrażenia.

Kup zestaw próbny

Często zadawane pytania

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Źródła

  • Republic of Heat notatki terenowe z laboratorium degustacyjnego
  • Dokumentacja producenta złożona za pośrednictwem Directus
  • Otwarte rejestry odmian i badania naukowe dotyczące papryki

W celu weryfikacji informacji dotyczących SHU i pochodzenia produktów porównujemy dane z banków nasion, recenzowanych publikacji naukowych oraz renomowanych producentów.

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