Bird’s eye chili is a small, but hot pepper that belongs to the Capsicum frutescens species. It is also known as Thai chili, bird pepper, or African devil chili. This chili is an essential ingredient in many Southeast Asian and African cuisines.
History and Origin
Bird’s eye chili is native to Southeast Asia and Papua New Guinea. It has been used in Southeast Asian cuisine for thousands of years, and it was brought to Africa by Portuguese traders in the 16th century. Today, it is one of the most widely used chilies in Africa and Southeast Asia, and it is becoming more popular in Europe and the Americas.
Bird’s eye chili is small, about the size of a pea. It is typically red or green, but there are also yellow and orange varieties. The chili has a glossy skin and a tapered, pointed shape. It grows on a bushy plant and is usually harvested when it is still green.
Heat level (Scoville Scale)
Bird’s eye chili is one of the hottest chilies in the world. It ranges from 50,000 to 100,000 Scoville units, depending on the variety and growing conditions. To put this in perspective, a jalapeno pepper ranges from 2,500 to 8,000 Scoville units. Bird’s eye chili is not for the faint of heart, but it adds a potent kick to any dish.
Bird’s eye chili is a staple in Southeast Asian and African cuisine. It is used to add heat to curries, stews, soups, and sauces. It is also used to make sambal, a spicy sauce made with chili, garlic, and vinegar. Bird’s eye chili can be dried, powdered, or used fresh. It is often added to dishes at the end of cooking to preserve its flavor and heat.
Aside from its unique taste and heat, bird’s eye chili is also a great source of vitamin C, potassium, and antioxidants. Incorporating this chili into your diet can help boost your immunity and improve your overall health.
For more information about peppers and their culinary uses, check out The Ultimate Pepper Guide.