How to Use Bird's Eye Chili in Cooking?
Some Recommendations for Bird's Eye Chili
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.
Our Dish Suggestions with Bird's Eye Chili
Here are some recipe ideas to use bird's eye chili in your cooking:
- - Creole Sausage Rougail: add 1 bird's eye chili at the end of cooking and let it simmer for five minutes;
- - Spicy Gazpacho: when the ingredients are blended, add 1 bird's eye chili and other spices (ginger, Szechuan peppercorn), then blend everything again and serve;
- - White Fish with Aromatics and Bird's Eye Chili: at the end of cooking, add 1 bird's eye chili to the fish juice to infuse. Remove it before serving;
- - Chili Oil: to obtain 1 liter of chili oil, incorporate 5 bird's eye chilies into the mixture and let it marinate for three weeks. You will get a flavorful and spicy oil.
The Aromas of Bird's Eye Chili
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, the "Pearl of Africa"
How Does Bird's Eye Chili Grow?
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.
Where is Bird's Eye Chili Harvested?
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 History of Bird's Eye Chili
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.
|Ingredients||hot pepper (whole)|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|