African and Thai Birdseye Chillies
Birdseye chillies, known for their intense heat and vibrant flavour, spread globally primarily through Portuguese maritime trade networks established in the early 16th century. Originating in Central and South America, these peppers found new homes in Africa and Southeast Asia, where they adapted to local conditions and became integral to regional cuisines. Their journey from the Americas to Africa and Asia, primarily facilitated by Portuguese traders, demonstrates the profound impact of global trade on world cuisines. Despite their small size, these chillies pack a powerful punch, offering heat enthusiasts a range of fiery culinary experiences.
The African birdseye chili (Capsicum frutescens), also known as peri-peri, was
introduced to the continent by Portuguese traders. It’s typically smaller than many other chili varieties, usually measuring about 1-2 cm in length. These peppers are bright red when ripe and offer a fruity, slightly smoky flavor with heat levels ranging from 50,000 to 100,000 Scoville units. They’ve become essential in dishes like peri-peri sauce, particularly in Portuguese-influenced African cuisines. The compact size and intense heat of these peppers have made them a favorite among chili enthusiasts and a crucial ingredient in many African dishes.
Thai birdseye chillies (Capsicum annuum), while also influenced by Portuguese trade, have developed their own distinct characteristics in Southeast Asia. While often considered smaller than their African counterparts, it’s important to note that the size of South Asian birds-eye chillies can vary tremendously, typically ranging from 1-4 cm long. These chillies can be used when red or green and are known for their extreme heat, ranging from 50,000 to 150,000 Scoville units. They offer a sharp, clean heat with subtle fruity notes and are crucial in many Thai dishes, including Som Tam and various curries. Their versatility and intense flavor have made them indispensable in Southeast Asian cuisine and increasingly popular worldwide.
Culinary uses
In terms of culinary uses, African birds eye chillies are staples in Portuguese and Mozambican cuisine, most famously used in peri-peri sauce. This versatile sauce, made with chillies, citrus peel, onion, garlic, bay leaves, paprika, and oil, is used as a marinade or sauce for grilled chicken (Frango Piri Piri) and seafood. In South African cuisine, these chillies are mixed with other spices to create seasonings for braai (barbecue), especially for meats and traditional sausages like boerewors. They’re also crucial in Mozambican dishes such as Camarão à Mozambican. Large, succulent prawns are bathed in a fiery sauce made with peri-peri chillies, garlic, and often beer or white wine
Thai birds eye chillies are fundamental to Southeast Asian cuisines. In Thai cooking, they’re essential for dishes like Som Tam (Green Papaya Salad), where
fresh chillies are pounded with garlic, palm sugar, lime juice, and fish sauce. They’re also key ingredients in various Nam Prik (chili pastes) used for dipping or as flavor bases. Thai curries rely heavily on these chillies in their paste preparations, featuring in popular dishes like Green Curry, Red Curry, and Panang Curry. In stir-fries like Pad Krapow, they’re cooked with garlic, meat or tofu, and holy basil. Vietnamese cuisine incorporates these chillies in Nuoc Cham, a dipping sauce with fish sauce, lime juice, and sugar. In Malaysian and Indonesian cuisines, they’re used in various sambals, such as Sambal Belacan (a spicy condiment with shrimp paste) and Sambal Matah (a Balinese raw chili relish).
Both varieties share some common characteristics. They’re rich in vitamins A and C and contain capsaicin, which is linked to various health benefits. When preparing these chillies, it’s important to handle them with care as their oils can irritate skin and eyes. They can be used fresh, dried, or ground into powder and are popular in hot sauces and spice blends worldwide. These peppers thrive in warm climates and can be grown in pots or gardens, making them accessible to home gardeners and cooks alike.