Bird’s Eye Seeds

Name: Bird’s Eye
Background:
The Bird’s Eye chili, also known as “Piri Piri” or “Peri Peri” in some regions, is a small but potent pepper that originates from Southeast Asia and parts of Africa. Known for its intense heat and distinct flavor, this chili is widely used in traditional dishes across Thailand, Africa, and Portugal. Despite its tiny size, the Bird’s Eye chili packs a powerful punch and is prized for its versatility and vibrant taste.
Characteristics:
Appearance:
The Bird’s Eye chili is small and slender, typically maturing from green to bright red as it ripens. The pods are smooth and about the size of a fingertip, with a characteristic narrow shape that makes them easily recognizable.
Heat Level:
The Bird’s Eye chili has a Scoville rating between 50,000 and 100,000 SHU, making it significantly hotter than the average Jalapeño. Its heat is immediate and sharp, providing an intense, lingering burn that is ideal for those who appreciate spicy foods.
Size:
The pods are small, generally around 1 to 1.5 inches in length and less than half an inch in diameter. Despite their diminutive size, they pack substantial heat and are commonly used whole or chopped in dishes.
Taste Profile:
The Bird’s Eye chili has a fresh, slightly fruity flavor with earthy and citrusy notes. Its bright taste complements its heat, making it ideal for dishes that need both spice and a hint of fruitiness.
Culinary Uses:
This pepper is popular in Thai curries, African marinades, and Portuguese piri-piri sauces. It’s commonly used to make hot chili pastes, sauces, and infused oils, providing both heat and flavor. Bird’s Eye chilis can be added whole to soups and stews or chopped to release their heat. They are also excellent when pickled or used as a garnish for added spice.
Growing Notes:
The Bird’s Eye chili plant is compact, reaching about 2 to 3 feet in height, and produces a high yield of small, fiery pods. It thrives in warm, sunny climates with well-draining soil. The plant matures relatively quickly, often producing ripe peppers within 70 to 90 days, making it a reliable choice for home gardeners.
Caution:
Bird’s Eye chilis are very spicy, so gloves are recommended when handling them to avoid skin irritation. Avoid touching your face or eyes after handling, as the capsaicin can cause a burning sensation.
Fun Fact:
The Bird’s Eye chili is named because birds, which are immune to the effects of capsaicin, frequently eat the peppers and help disperse their seeds in the wild. It’s a key ingredient in many traditional dishes across various cultures and has even inspired the popular Portuguese piri-piri sauce.
You are buying 10 seeds