The piri-piri or peri-peri chili pepper from Uganda comes from the plant Capsicum frutescens. It originates from the American continent and is cultivated in Uganda in Central Africa. It is similar to the bird's eye chili grown in Thailand. Its strong flavor and heat can reach up to 120,000 heat units on the Scoville scale. In Indonesian and Vietnamese cuisine, it is widely 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 thinner than typical peppers and has a rich, smoky base with a fruity and long-lasting burn. You can make an excellent sauce for meats and vegetables by mixing it with oil, lemon, salt, and garlic during cooking.

Heat Level: The African Bird's Eye Chili is one of the hottest peppers in the world, with an average heat level of about 150,000 - 175,000 Scoville units. This makes it significantly hotter than typical cayenne peppers, which have 30,000 - 50,000 Scoville units. It should be used with caution in cooking, especially if you do not have a high tolerance for heat.

• Carolina Reaper: 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 is designed to ensure the best quality and protection. It is available in various forms, such as kraft bags, secure zip lock bags, plastic containers, glass or plastic jars. The packaging photos are indicative.