BIRD CHILI (WHOLE)

The bird's eye chili, sometimes also called the martin chili, is a variety from the Mascarenes. It is between 30,000 and 60,000 on the Scoville scale (scorching hot). This scale, created at the beginning of the 20th century, aims to measure the intensity of spiciness of peppers, in particular by evaluating the level of capsaicin, responsible for the sensation of heat. Bird's eye chili is on a par with cayenne pepper, so it is a very hot pepper, use with caution. It is an essential product in the kitchen which will enhance pies, soups or vegetable stir-fries. Whole, it will infuse into a sauce, a stew or olive oil to make a condiment. The Creole language has drawn up the most poetic list of the different peppers found in this cradle of Capsicum. The botanical name for the pepper: the "z'osio" pepper. The bird's tongue pepper or bird pepper gets its name from its thin shape, like the "cherry pepper" and the "lampion pepper". All these peppers are used to spice up West Indian black pudding, acras (vegetable, fish or meat fritters) and of course curries, which are the spicy cousins of Indian curries. Be careful, however, when using chili peppers, the "ti-piment" can be formidable 897it is important to wash your hands after handling and not to touch your eyes!Origin: Malawi