The African Birdseye Chile is also known as the African Devil, Mombassa Chilli, African Chilli or Zanzibar Chilli. The Birdseye Chilli is a close relative of the fiery hot tabasco chilli. It has been grown in the African wild for many generations, but now in modern times it is grown and commercially harvested in Australia, Malawi, Uganda and Zimbabwe.
The African Birdseye chilli leads to a blunt point and are usually between 1 cm. and 2.5 cm. in length. The young fruits are initially green and the chilli turns a bright red when fully ripe.
The Birdseye Chilli from Uganda, is believed by many to be the hottest chilli outside the legendary category of the C. Chinense species. It registers between 100,000 - 225,000 on the Scoville Heat Scale. These high and potent heat levels give good reason for them to be harvested and processed for commercial and used as a pepper extract. It takes around 350 chillies to make 30 grams of the extract.
With the clean flavour although lacking the character and complexities of more popular chillies, it has been compared to have undertones of dry hay with a distinct bite.
Caution should be made when handling these peppers due to their heat. Ensure you wash your hands after handling and not rub your eyes or nose as this would lead to irritation. You will find this chilli common place as an ingredient in various soups, stews, chicken dishes and with no surprise, hot sauces!
The African Birdseye Chile is definitely a hot chilli, but nowhere near the hottest which is registered by the Carolina Reaper. At 1,500,000 - 2,200,000 on the Scoville Heat Scale is the hottest pepper in the world.
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