Bird pepper

Hot bird's tongue pepper, also known as bird's eye pepper, is a small pepper known for its intense aroma and pungent heat, attributed to capsaicin, a natural compound. On the palate, it offers a complex blend of slightly sweet and fruity flavors, accompanied by an intense burn enhanced with notes of lemon and mint, making it an excellent choice for sauces, marinades and spicy dishes.  Native to South America, this bright red pepper is considered one of the hottest peppers in the world, reaching a level of 10 on the Scoville scale. It is widely used in Asian and Caribbean cuisine, especially in Thailand, India and the West Indies. It can be used whole, ground or powdered to add flavor and color to dishes, including soups, sauces, curries, and fish and meat dishes. To fully release its aromas, it is recommended to brown it in olive oil, then add it at the end of cooking.  The name "bird's tongue" comes from the attraction this pepper has for birds, particularly the common martin, which has contributed to its spread throughout the world.  From a nutritional point of view, hot bird's tongue pepper is rich in vitamins, including vitamin A, B6, C and E, which promote eye health, the immune system, and have antioxidant properties. It is also an important source of dietary fiber essential for digestion and metabolism. In addition, it contains minerals such as iron, magnesium, phosphorus and potassium, which support cellular well-being and the nervous system. Finally, it is rich in capsaicinoids and flavonoids which help reduce inflammation and fight chronic diseases, including cardiovascular disease and cancer.