Botanical Name: Capsicum frutescens
Also Called: Peri Peri
African Bird’s Eye chiles are small, fiery chiles native to Africa and are widely used in African, Portuguese, and global cuisines. These tiny peppers, typically measuring about 1-2 centimeters in length, pack a powerful punch despite their small size. On the Scoville scale, African Bird’s Eye chiles range between 100,000 to 175,000 Scoville Heat Units (SHU), placing them among the hotter varieties of chiles, comparable to cayenne and Thai chiles.
The peppers are bright red when mature, but they can also be harvested green for a slightly milder flavor. Known for their intense heat and distinctive flavor, African Bird’s Eye chiles have a fruity, citrusy taste underneath the heat, making them a popular ingredient in marinades, sauces, and spice blends. In particular, they are a key component in the famous piri piri sauce, a tangy, spicy condiment made with the chiles, lemon, garlic, olive oil, and herbs. This sauce is often used to marinate and glaze chicken, seafood, and vegetables in Portuguese and African cuisines.
These chiles are cultivated mainly in African countries like Mozambique, Malawi, and Uganda, where they thrive in the hot, dry climates. They are also widely grown in parts of South America and India, thanks to their popularity in global cooking.