Bird Eye Chili
|Botanical Name :||Capsicum annuum longum group|
|English Name :||Bird Eye Chilli Aji, Red Pepper|
|Family Name :||Capsicum|
African bird eye chilli mainly produced in malawi, south africa,ghana , nigeria , zimbabwe , kenya , uganda
Harvesting : april ,may
It is a chili pepper found in Southeast Asian countries commonly known as Thai chilli or Bird’s eye chili. In India,
It is commonly grown in Meghalaya, Assam and Kerala.
In Kerala, bird’s eye chili is known as ‘Kanthari Mulaku’ because it is extremely hot.
It gets it name from its Blood red colour, which has highly pungentodour,
Its Harvesting season is from October to December Available in Calcutta market Asta colour value-41.7 Capsaicine-0.589%
Bird’s eye chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum native to Mexico.
Cultivated across Southeast Asia, it is used extensively in many Asian cuisines.
It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar “siling labuyo”.
Bird’s eye chili: 50,000–100,000 Scoville heat units.
Bird’s eye chiles are beloved for their fruity, peppery flavor and intense heat.
The small peppers pack a real punch: On the Scoville scale, they rate between 50,000 and 100,000 Scoville units.
That’s 10 times hotter than a jalapeño but half the heat of a habanero.
Bird Eye Chili the smallest and generally hottest of chillies. Add for pure heat when hotness is more important than flavour. Heat level – 9/10.
Bird Eye Chili is used in making hot sauces as pepper sauce and Tabsco sauce.
Chilli, Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens)