The piri-piri or peri-peri chili from Uganda is derived from the Capsicum frutescens plant, like all chili peppers. It is cultivated in Uganda, Central Africa, and is similar to the bird’s eye chili grown in Thailand.

Its heat level reaches up to 120,000 Scoville units. In Indonesian cuisine, it is widely used in soups, salads, and fried dishes. It is used in sauces, pastes, and marinades, and can be eaten raw, fresh, or dried.

The African bird’s eye chili or piri-piri has a rich, smoky base with a fruity flavor and a long burn. It is more delicate than typical chili peppers.

The African Bird's Eye Chili measures on the Scoville scale, with heat levels of approximately 150,000 - 175,000 units, much spicier than typical cayenne peppers.

The packaging includes a variety such as:

• Eco-friendly kraft bag
• Secure zip lock bag
• Tapered plastic containers
• Glass or plastic jars

The product packaging ensures the high quality of the contents.