Description
Species: Easy to grow, Frutescens, High yield, Ornamental, Upper Mid Heat
Belonging to the Capsicum frutescens species, Zimbabwe Birds Eye is celebrated for its intense heat and robust growth.
Taste Profile
The taste of Zimbabwe Birds Eye peppers is bold and fiery, with a distinct piquancy that adds depth to culinary creations. Its flavour profile is not for the faint-hearted, delivering a powerful kick to the palate.
Heat Level
Scoring a formidable 9 out of 15 on the heat scale, Zimbabwe Birds Eye peppers are not to be underestimated. Their fiery intensity makes them a favourite among chilli enthusiasts seeking a potent culinary experience. It is rated around 175,000 to 350,000 SHU on the Scoville scale.
Texture and Appearance
These peppers boast a sleek, bullet-shaped appearance, measuring approximately 1 cm in size. Their vibrant hue and compact structure add aesthetic appeal to any garden or culinary dish.
Size of Plant
Growing to around 30 cm in height, the Zimbabwe Birds Eye plant is well-suited for container gardening. Its compact size makes it an excellent choice for those with limited space, thriving in pots on windowsills or verandas.
Culinary Uses
Zimbabwe Birds Eye peppers are prized for their ability to add a fiery kick to a variety of dishes. From spicy sauces and marinades to salsas and stir-fries, these peppers elevate the flavour profile of any recipe with their intense heat and bold flavour.
Growing and Care
Cultivating Zimbabwe Birds Eye peppers is relatively straightforward, making them an ideal choice for both novice and experienced gardeners. Providing well-drained soil, ample sunlight, and regular watering will ensure healthy growth and abundant harvests. With minimal care requirements, these peppers thrive in a variety of climates and conditions.
Fun Facts
- The Zimbabwe Birds Eye peppers are often used to create the famous peri-peri sauce, a staple in African cuisine.
- These peppers have been cultivated for centuries and hold cultural significance in various traditional dishes.
