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BIRD EYE CHILLI RED

Bird eye chili long
Accept the challenge of this spicy vegetable!

Latin Name: Capsicum frutescens
Other Comercial Names: Piri-piri, Peri-peri, Peli-peli

The chili has a long association with Mexican cuisine as later adapted into Tex-Mex cuisine. Although unknown in Asia until Europeans introduced it there, chili has also become a part of the Korean, Indian, Indonesian, Szechuan, Thai and other cooking traditions. Its popularity has seen it adopted into many cuisines of the World.

The chili is the source of the Malay proverb "Kecil-kecil cili padi", which refers to something small in size or stature that contains something unexpected for its size.

Did You Know... What is the hottest chilli? According to the Guinness Book of Records it is the Red Savina pepper (a Habanyera cultivar).

Selection criteria: Chillies should be smooth, shiny, bright and firm. Avoid any that are dull, shrivelled or discoloured.
Periods when cultivated: Year-round
Transport: By air in 5 Kg boxes.

Download DataSheet:

bird_eye_chilli_red_datasheet_08_01.pdf 1.06 MB

Price £ 0.00

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