Capsicum frutescens

Available for purchase from 1 July 2025  

Pili Pili Bird’s Eye is a fiery little chilli with deep roots across East and Southern Africa, where it grows as a semi-wild staple in gardens, fields, and along fences. Though the name “pili pili” simply means “pepper” in Swahili, this term has become synonymous with small, upright chillies used in everyday cooking and traditional sauces. The Bird’s Eye type is especially prized for its robust flavour and reliable heat, and has been a cornerstone of coastal and inland food cultures from Zanzibar to Zambia.

These chillis pack a searing burn with heat levels ranging from 50,000 to 175,000 Scoville units. But the appeal goes beyond heat; they offer a clean, bright pepper flavour with a slight tang, making them ideal for use in fresh relishes, mashes, sauces, and vinegar infusions. Pili Pili chillis are essential in table condiments and are commonly paired with garlic, oil, and citrus to create sharp, addictive seasonings.

Start seeds indoors eight to ten weeks before the last frost, sowing them 5 mm deep in a fine, moist Germination Mix. Use a Germination Heating Pad to maintain consistent warmth between 26 °C and 30 °C for faster, more even germination, which usually takes 10 to 21 days. These chillis thrive on heat and light, and germinate best with bottom heat or a greenhouse setup.

Once the plants have developed sturdy growth and all danger of frost has passed, transplant them into full sun in fertile, well-drained soil. Pili Pili Bird’s Eye grows into bushy plants reaching 45 to 90cm tall, often branching prolifically and producing masses of upright, slender pods around 2 to 5 cm long. Pods ripen from green to bright red over a growing period of about 90 to 100 days. They can be used fresh, dried, or fermented, and will reward growers with an abundant, flavour-rich harvest.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds