Birds Eye Chilli

Birds Eye Chilli

Birds Eye Chilli, scientifically known as Capsicum annuum var. glabriusculum, is a small but potent chili pepper known for its intense heat and distinctive flavor profile. This variety of chili is popular in various culinary traditions worldwide, prized for its spiciness and versatility in dishes ranging from sauces and marinades to pickles and soups.

Key Features

• Known for its high heat intensity, ranking high on the Scoville scale, making it suitable for adding a fiery kick to dishes.
• Offers a complex flavor profile characterized by fruity and slightly smoky notes, enhancing the overall taste of spicy cuisines.
• Typically small and slender, about 2-3 cm in length, with a tapered shape and vibrant red color when ripe.
• Used in both fresh and dried forms, Birds Eye Chilli is versatile in various cuisines, including Thai, Mexican, African, and Indian, adding depth and heat to culinary creations.
• Rich in vitamins, particularly vitamin C, and antioxidants, contributing to its health-promoting properties.

Application Guidelines

• Birds Eye Chilli thrives in warm, sunny climates and well-drained soil with adequate moisture. It is often grown as an annual plant but can also be cultivated as a perennial in suitable conditions.
• Start seeds indoors in early spring or directly sow them outdoors after the last frost date. Provide support for the plants as they grow, such as stakes or trellises.
• Pick chilies when they reach full maturity and vibrant red color. Handle with care to avoid damaging the delicate skin and retain maximum flavor and heat.
• Preserve Birds Eye Chilli by drying them whole or chopped, freezing them, or making them into spicy sauces and pastes for long-term storage and use.

Storage

• Store fresh Birds Eye Chilli in a cool, dry place or in the refrigerator in a perforated plastic bag to maintain freshness and crispness.
• Store dried Birds Eye Chilli in an airtight container away from light and moisture to preserve their flavor and spiciness over time.