Description
About Red Bird Chili
The red bird chili is a habanero pepper, with an elongated green shape that turns red when ripe. It is ranked 8 on the Scoville scale, nearly double that of cayenne pepper. It is distinguished by its intensity and power, used in various dishes, sauces, and marinades. It is one of the most renowned peppers in the world.
Cultivation of Pili-Pili in Madagascar
Pili-pili is one of the condiments exported from Madagascar. The cultivation of “pilo kely” requires specific conditions such as soil fertilization with organic matter. It thrives in temperatures between 25°C and 35°C. Pili-pili can be harvested at different levels of ripeness and before reaching full maturity. In Madagascar, four regions produce pili-pili: Anjorozobe, Itasy, Lake Alaotra, Vakinakaratra, and Fenerive Est.
Description of Red Chili
Its name “bird chili” comes from the martin birds that enjoy eating these chilies.
The red chili belongs to the Capsicum genus, and the origin of its spicy taste is capsaicin. The red chili is the fruit of a plant belonging to the Solanaceae family. It measures between 50cm and 10cm in height. It starts as a small green pepper, turning bright red when mature.
History of Red Bird Chili
Originally from South America, the red chili spread worldwide after Christopher Columbus’s first discovery. During that time, it was named “the spice of the poor.” Nowadays, it is appreciated for its appetizing aroma. It also possesses medicinal virtues. Rich in antioxidants, it helps combat stress. The presence of capsaicin makes it an anticancer and a slimming agent.
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