African Bird’s Eye Chiles, Capsicum frutescens, measure 100,000-225,000 SHU (Scoville Heat Units). They are also called African bird’s eye chili, bird’s eye chili, African bird's eye chili, bird eye chili, birds-eye peppers.

African Bird’s Eye Chiles are typically between ½" and 1" in length and taper to a blunt point. 

They make a big impact for such a little berry. They are also known by their Swahili name pili-pili (or peri-peri, or piri-piri depending on the influences of dialect and translation). The African Bird’s Eye Chile, specifically the variety from Uganda, is believed by many to be the hottest chile that is not a member of the legendary Capsicum chinense species. Due to these potent heat levels, most of these African chiles are harvested and processed for commercial use as a pepper extract.

African Bird’s Eye Chiles are popular with food trucks; chicken restaurants; brewpubs; chili oil and pasta manufacturers; seasoning companies; independent spice shops; brewers; and distillers.

There are approximately 50 African Bird's Eye Chiles per ounce.

We also have African Birdseye Chile Powder available.

Flavor Profile

African Bird’s Eye Chiles have a clean flavor with undertones of dry hay and a nice bite.

Heat Level

African Bird's Eye Chiles are crazy hot chiles, measuring 100,000-225,000 SHU (Scoville Heat Units).

How to Use

African Bird's Eye Chiles are commonly used to make peri-peri sauce, a vinegar and lemon sauce that showcases the heat and flavor of this pepper. Vinegar loves these peppers, so use them as the heat when making Hot Italian Giardiniera, or pop a pepper or two into Pickled Red Onions for a sweet-salty-sour-spicy bite. Add to Harissa Couscous for even more heat and an unobtrusive flavor. Finish African Vegetable Stew with a sprinkling of freshly-ground African Bird’s Eye Chiles for a terrific kick. Their flavor goes well with a wide range of cuisines, so don’t be afraid to use them when making Shrimp Pad Thai or Blackened Tilapia Tacos. 

Use African Bird’s Eye Chiles with beef, lamb, pork, chicken, or seafood. It goes well with vegetables, stews, and soups, or add to marinades or dressings. Great in salsas and hot sauces. 

African Bird’s Eye Chiles pair well with garlic, onion, chives, cilantro, cumin, cardamom, coriander, ginger, citrus, chocolate, lemongrass, and grains of paradise.