Birds Eye Chilli

The Birds Eye chilli is a globally recognized pepper whose name refers to a category of small, potent chillies rather than a single, distinct cultivar. Like all peppers, its ancestral origins trace back to the Americas, specifically Central America and Mexico. Its worldwide proliferation was driven by Portuguese and Spanish explorers in the 16th and 17th centuries, leading to its deep integration into the cuisines of Africa and Southeast Asia. Botanically, the term "Birds Eye" is somewhat ambiguous, as it encompasses varieties from both the Capsicum annuum and Capsicum frutescens species. In Africa, it is widely known as Piri Piri, while in Asia it is often called Thai chilli. These peppers are prized for their significant heat, typically registering between 50,000 and 100,000 on the Scoville Heat Unit (SHU) scale, though some varieties can be even hotter.

The Birds Eye plant is a productive, bushy perennial that is often grown as an annual in cooler climates. Its size can vary significantly depending on the specific variety and growing conditions, ranging from compact plants of 50-80 cm to larger specimens that can exceed 1.2 meters when planted in the ground. The plant produces a prolific crop of small, slender pods that are typically 2 to 5 cm in length and taper to a point. A characteristic feature of many varieties is that the fruits grow upright, pointing towards the sky. The pods undergo a clear colour transformation as they mature, ripening from green to a vibrant red, though yellow, orange, and purple varieties also exist.

Despite their small size, Birds Eye chillies are celebrated for their clean, potent heat and bright, fruity flavour. The taste is often described as spicy and peppery, with the ripe red pods developing a slightly sweeter character compared to the more grassy flavour of the green, unripe ones. This versatile pepper is a cornerstone ingredient in many Southeast Asian and African cuisines. It is used extensively to add a fiery kick to Thai curries, Vietnamese soups, and Indonesian sambals. In Africa, it is the essential ingredient for the famous Piri Piri sauce, a tangy and spicy marinade used for chicken and fish. The pods' thin walls allow them to be easily dried, and they are frequently ground into flakes or powders for use as a seasoning.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.