Also known as Oiseau or Pili pili, this bold chili pepper has fruity and sweet flavors. Extremely powerful and long-lasting on the palate, it pairs wonderfully with oils, pizzas, tomato sauces, and chocolate desserts. Scoville Scale: 10/10 (explosive).
A flagship product in traditional Creole cuisine, bird's eye chili invites you on a journey with its intense and fragrant flavor! Add it whole (no more than one chili) to your dishes. The spiciness is intensified when the chili is cut in half as the heat is contained in the seeds. Therefore, use bird's eye chili sparingly to spice up your dishes. Avoid handling it with bare hands; prefer to use gloves. Avoid any contact with the eyes.
Here are some recipe ideas to use bird's eye chili in your cooking:
Also known as Pili-pili, bird's eye chili measures 2 to 3 centimeters and is one of the most powerful chili peppers in the world. It has sweet and fruity flavors, which will enhance sauces, rougail dishes, grilled meats, sautéed vegetables, or soups. Its spiciness level is 10/10 (explosive) on the Scoville scale.
Bird's eye chili, whose botanical name is Capsicum frutscens, belongs to the Solanaceae family. Green during its growth, it turns bright red when it reaches maturity. The cultivation of bird's eye chili requires plenty of heat and sunlight.
This chili is harvested in South Africa, Uganda, but also in Madagascar, Congo, and Zanzibar. The local climate is indeed conducive to its cultivation.
The spread of this chili was largely due to birds, which enjoyed eating it. After consuming it, they would excrete the seeds in their droppings, which contributed to the dissemination of this chili ... and also gave it its name. In the 16th century, during the time of Christopher Columbus' voyages, bird's eye chili began to be imported to Europe before being adopted in Africa and Asia. Today, it is particularly famous in the West Indies, especially in the famous rougail dish.
Allergen | Absence |
---|---|
Native country | Afrique |
Genus and botanical species | Capsicum frutescens / Capsicum annuum |
Ingredients | hot pepper, whole |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1526 kJ / 366 kcal VN Matière grasse (fat) : 12 g Dont acide gras saturés (of which saturated fat) : 2 g VN Glucides (carbohydrate) : 21 g Dont sucres (of which sugars) : 19 g VN Protéines (protein) : 15 g Vn Sel (salt) : 0.1 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |