The piri-piri or peri-peri chili from Uganda comes from the Capsicum frutescens plant. It is cultivated in Uganda in Central Africa and is similar to the bird's eye chili from Thailand. Its flavor and heat can reach up to 120,000 Scoville heat units, while regular paprika has about 10,000 units.

In Indonesian and Vietnamese cuisine, chilies are used in soups, salads, and fried dishes, as well as in sauces, pastes, and marinades. In Thai cuisine, they are valued for their fruity and spicy flavor. The African bird's eye chili is thin and has a smoky base with a fruity and long-lasting burn.

The African Bird's Eye Chili, with a heat level of 150,000 - 175,000 Scoville units, should be used with caution in cooking, especially if you do not have a high tolerance for spicy foods.

• Carolina Reaper Pepper: Over 1,500,000 Scoville units
• Scotch Bonnet Pepper: 100,000 - 350,000 Scoville units
• Habanero Pepper: 100,000 - 350,000 Scoville units
• African Bird's Eye Chili: 50,000 - 175,000 Scoville units
• Cayenne Pepper: 30,000 - 50,000 Scoville units
• Tabasco Pepper: 30,000 - 50,000 Scoville units
• Serrano Pepper: 10,000 - 23,000 Scoville units
• Jalapeño Pepper: 2,500 - 8,000 Scoville units
• Anaheim Pepper: 500 - 2,500 Scoville units
• Pimento Pepper: 0 - 500 Scoville units
• Bell Pepper: 0 Scoville units

The product packaging ensures quality and comes in various forms such as bags, plastic containers, and glass jars.