CHALEUR CRÉOLE bird's eye hot chili pepper is a small Caribbean chili sold whole and dried, in a 50 g pouch. Very hot, a few grains are enough to spice up a court-bouillon, a marinade or a sauce chien, to be dosed according to your taste for heat.
What is bird's eye chili?
Bird's eye chili, also called piment z'oiseau or piment martin depending on the region, is a small variety of Capsicum frutescens grown in the Caribbean (Martinique, Guadeloupe) and in Réunion. It is also found under the names piment langue d'oiseau or piment œil d'oiseau. It measures 2 to 3 cm, turns from green to red as it ripens, and develops an intense heat, between 30,000 and 50,000 Scoville units, well above cayenne pepper.
How to use it?
Add it whole to a court-bouillon, a sauce or a simmered dish, then remove it at the end of cooking for a controlled heat. Finely chopped, it spices up fish or chicken marinades and sauce chien. Blended with a little oil, garlic and salt, it makes a homemade Caribbean chili paste, to be dosed drop by drop. Handle it with care and wash your hands after use.
What to pair it with?
It spices up a veal colombo as much as a cod blaff. For a ready-to-use condiment that's less strong to dose at the table, CHALEUR CRÉOLE green chili paste pairs well with this whole chili. The chili peppers and hot sauces section brings together the rest of the range. In the same section: SIWO PÉTÉ DJÈL chili syrup.
Product information
- Brand: CHALEUR CRÉOLE (packaged in France)
- Net weight: 50 g
- Form: whole, dried
- Ingredient: chili (single ingredient expected); full list and allergens: refer to the label of the product received
- Storage: keep dry, away from light
