Madagascar Red Pili-Pili Chili (Oiseau) - Spice

Madagascar

• Botanical Name: Capsicum frutescens
• Botanical Family: Solanaceae
• Extraction Method: Hand-harvested, sun-dried or used fresh
• Plant Part Used: Fruits
• Geographic Origin: Madagascar
• Appearance: Small red or green peppers, 1 to 2 cm long
• Aroma: Spicy, slightly fruity
• Flavor: Very spicy, slightly fruity
• Key Constituents: Capsaicin, dihydrocapsaicin, carotenoids
• Heat Level: 30,000 to 50,000 Scoville Heat Units (SHU) or intensity 8 on the Scoville scale
• Moisture Content: 10-12% (for dried chili)
• Solubility: Soluble in oil and alcohol, insoluble in water

• Stimulating: Revitalizes the body and mind, helps fight fatigue.
• Antioxidant: Protects cells from damage caused by free radicals.
• Digestive: Stimulates digestion and helps relieve stomach discomfort.
• Anti-inflammatory: Reduces inflammation and helps alleviate pain.
• Antimicrobial: Helps combat bacterial and fungal infections.

• Gastronomy: Used in spicy dishes to add intense heat and unique flavor.
• Pastry: Incorporated into dessert recipes for a spicy and exotic touch.
• Food Industry: Employed in the production of hot sauces, marinades, and preserves.
• Wellness: Used in infusions for its therapeutic properties.

• Culinary: Add fresh or dried bird’s eye chili to your recipes for a spicy and intense flavor.
• Infusion: Use the chilis to prepare stimulating infusions.
• Spice Blends: Combine with other spices to create flavorful blends.
• Sauces: Use it to make homemade hot sauces.

• Use sparingly, as the red pili-pili is very hot.
• Store in a cool, dry place, away from direct sunlight.
• Avoid contact with eyes and mucous membranes. Wash hands thoroughly after handling.