The African bird’s eye chili (Capsicum frutescens or Capsicum annuum, depending on the variety) is a small, potent chili pepper found across sub-Saharan Africa. It is known by many regional names, including piri piri, peri peri, and pili pili. The peppers are typically 2–3 centimetres long and ripen from green to bright red.
These chilies pack significant heat, generally ranging from 50,000 to 175,000 Scoville heat units, placing them well above jalapeños but below the hottest modern cultivars. They have a sharp, immediate burn with a fruity, slightly smoky undertone that distinguishes them from Asian bird’s eye varieties.
African bird’s eye chilies are central to many regional cuisines across the continent and are the key ingredient in peri peri sauce, popularised globally through Portuguese-African culinary traditions. In Australia, they are most commonly encountered as dried chilies, chili flakes, or as an ingredient in hot sauces.
How it's produced
African bird’s eye chilies are grown both in small-scale subsistence gardens and on larger commercial farms across Africa, with Mozambique, Uganda, Ethiopia, and Malawi among the significant producers. The plants are hardy, drought-tolerant, and well-suited to tropical and subtropical climates. Some wild or semi-wild populations exist, with birds playing a key role in seed dispersal.
The peppers are hand-harvested as they ripen, often in multiple passes over the growing season. For commercial use, they are typically sun-dried whole after harvest, which concentrates their heat and extends shelf life significantly. Dried chilies are then sold whole, crushed into flakes, or ground into powder. Fresh chilies are used locally or processed into sauces and pastes.
What it costs the planet (per kilo)
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