Bird Eyes Chili Seeds

Information: The Bird Eyes chili comes from Africa and is a close relative of the Tabasco chili as both belong to the species Capsicum frutescens. In Africa they are also known as Piri-Piri. Probably it reached Portugal by way of Portuguese merchant ships already in the 16th century. It is named after the African birds who like to eat the small pods. In Africa, the farmers are planting a few rows of the pungent plants around the fields as shelter from hungry elephants - so you should be cautious when dosing, because their 100,000 scoville units can keep away even adult pachyderms. Today, the birdeye chillies are grown commercially in Uganda, Zimbabwe, Brazil and Australia.

In the African climate the plants have a height up to 1.50 meters, in central Europe they are usually only 50-70 cm tall. Therefore, they are also suitable for pot culture and can be easily overwintered indoors. The small elongated, bright red ripening pods grow upright. The taste of the Bird Eyes Chili is relatively clear and straightforward, without the complexity and fruitiness that many other chillies have. Likewise, their heat is intense, clear and comes directly. The small pods can be easily dried or pickled. Their taste is similar to that of the Thai-Chilis, so they are very suitable for Asian dishes, but also for fish and seafood or for soups, stews, hot sauces and poultry.

Care: Germination temperature is between 22°C and 28°C (germination period: 8-21 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.

You can find plenty of useful tips for successfully growing chili plants in our Chili Cultivation Instructions and in the Chili Diary.