— VEGETABLES – PEPPERS
Bird-eye pepper
This pepper may not be the largest of its kind, but it is certainly not the mildest. Other names for this pepper are Piri Piri, Rawit or Thai Chili. It is available in the colours red and green. In the Asian cuisine is it often used as a seasoning in countless dishes.
Bird-eye at the Scoville scale
The Scoville scale is used to measure the amount of capsaicin to show the “hotness” of the pepper. Capsaicin is a substance which stimulates receptors on the tongue that are sensitive to heat and pain. This gives a burning sensation. To prevent overheated situations, it is recommended to check the hotness on the Scoville scale!
Availability Bird-eye pepper
Origin
The bird-eye chilli is often linked to the Asian kitchen, but the origin of this product is different. The Bird-Eye pepper is originally from Central America. The Bird-eye chilli was introduced in Europe and Asia in the 16th century.
SPAIN, SOUTH AFRICA, KENYA & MOROCCO
How to store
Chili peppers have to be kept in a cool place but preferably not in the fridge, as they tend to lose some flavour.
How to eat
Halve the pepper and remove the seeds (unless you really like spicy of course). If necessary: use gloves when preparing these peppers and do not rub in your eyes. The peppers are often used in Asian cuisines to make sambal, curry paste and salsa.
