Bird Eyes chili comes from Africa and is a close relative of Tabasco chili as both belong to the species Capsicum frutescens. In Africa they are also known as Piri-Piri. It probably reached Portugal via Portuguese merchant ships as early as the 16th century. It is named after the African birds that like to eat the small pods. In Africa, farmers plant a few rows of the pungent plants around the fields as protection from hungry elephants - so you should be careful when dosing, as their 100,000 scoville units can keep even adult pachyderms away. Today, chilies are grown commercially in Uganda, Zimbabwe, Brazil and Australia.

In African climates the plants are up to 1.50 meters high, in Central Europe they are usually only 50-70 cm high. Therefore, they are also suitable for potted cultivation and can easily overwinter indoors. The small, elongated, bright red ripening berries grow upright. The taste of Bird Eyes Chili is relatively clear and uncomplicated, without the complexity and fruitiness of many other chilies. Similarly, their heat is intense, clear and comes instantly. The small tubs can be easily dried or pickled. Their taste is similar to the Thai chili, so they are very suitable for Asian dishes, but also for fish and seafood or for soups, stews, hot sauces and poultry.