Birdeye Chilli (Pili Pili), from Madagascar

Capsicum annuum

Also Known as: Bird's Eye, Bird's Tongue, Madagascar Chilli


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 Ten times hotter than a jalapeño but half the heat of a habanero (measuring in at around 50,000 - 100,000 Scoville units), the aromatic chillis of Madagascar really pack a punch! Known locally as Pili Pili or Bird's Tongue, Birdeye Chilli is a spice with character and will be your chilli of choice when it's time to kick things up a notch.

What Does It Taste Like?

Birdeye chillis are beloved for their fruity, peppery flavor and intense slow-building heat. Unlike many hot chillis, you’ll actually be able to taste some hints of fruit-like flavours.

How Is It Used?

Very versatile and used extensively in Indian, Chinese and Thai cuisines, Bird Eye is good to use as an all-purpose chilli when a good deal of heat is needed, either added whole or ground (expect slightly hotter when ground). Great for marinades, seasoning blends, and salsas, Bird Eye Chili is a great ingredient to have on hand as it has a very long shelf life, as long as it's kept airtight.

Another popular use for Birdeye chilli (particularly Birdeye Chilli Powder) is to infuse it in olive oil or vinegar – it releases its flavour quickly, and the resulting oil or vinegar can be used in salad dressings or drizzled over pizzas and other dishes as a condiment.

Available As: Whole Chillis or Ground Chilli Powder

Bird eye chilli plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are small but very pungent and quite hot (piquant). We offer the most beautiful Whole Bird Eye Chilli (Pili Pili) from Madagascar (a close, spicier cousin of the Cayenne ). Our hand-picked chillis are a uniform bright red color and 100% natural and free from chemicals.

Historically the hot pepper has been used as a natural remedy for arthritis, rheumatism, flatulence and toothache, and they may be used as an insect repellent when mixed with water..

Flavour the oil used in stir fries by frying one or two Whole Chillies for a few minutes, then remove before adding the other ingredients. The longer Chillies are cooked, the hotter the dish will become.

Add to marinades for meat and prawns before barbecuing or grilling.

  • Malagsy and African: used to to make chilli paste (known locally as pily kely) to accompany meals and arouse the palate.
  • Indonesian: widely used in a variety of dishes and sambals such as sambal ulek (chilli paste)
  • Vietnamese: used in soups, salads, and stir-fried dishes. They are also put in a wide variety of pastes, marinades, and sauces such as nuoc cham.  
  • Thai: highly valued for their fruity taste and extreme spiciness, Bird Eye Chilli is used extensively in many Thai dishes, such as in Thai curries and in Thai salads

      Keep fresh and ready to use by storing it (preferably in an airtight jar) away from direct sunlight. Doesn't require refrigeration. Will last for years whether whole or ground.