Database of Chilli Pepper Varieties


Species: Frutescens | Origin: Sudan | Heat: Hot

Since many wild chiles have the word "bird" in their names, distinguishing among them can be difficult. The African birdseye chile is both wild and domesticated and is also known in English as the African Devil, Monbassa or Zanzibar chile, or in Swahili as pili-pili. Depending on growing conditions, the plants range in height from 1 to 4 feet tall and are usually very bushy. The pods grow erect of the plant and measure between 1/2 and 1 inch long and taper to a blunt point. They mature from green to bright red and are very pungent measuiring around 175,000 Scoville units.

© Photo by Harald Zoschke

BIRD AJI (PI 238061)

Species: Baccatum | Origin: Bolivia | Heat: Very Hot

This wild variety has a sprawling habit and is very prolific. The pods are very small (0.5in x 0.3in) round and very pungent. Note that the small round pods of the wild species are often refered to as 'bird peppers. The pods are very attractive to bird species, the mechanismthrough which the wild varieties were spread all over South & Central America. More accurately this varieity is part of the species Capsicum baccatum var. baccatum.

© theChileman

© Jakob Axelsson


Species: Annuum | Origin: Unknown | Heat: Hot

Description currently unavailable.

© Cross Country Nurseries


Species: Annuum | Origin: Africa | Heat: Very Hot

There are dozens of varieties of Bird Peppers throughout the world. The two best known varieties in North America are Tepin and Pequin. Bird peppers are commonly reported to be the hottest chile pepper known to man. In fact, one ounce of the Tepin variety will yield enough heat for 300 gallons of salsa!


Species: Annuum | Origin: Guyana | Heat: Very Hot

This variety is more accurately part of the Capsicum annuum var. glabriusculum species. These peppers are found all over Africa where there are also called congo, Mombassa, Pequin, Uganda or Zanzibar chiles Hot Chilli Pepper Birdseye Some state this pepper is even hotter than Habanero and the plant produces small thin walled fruits approximately 2cm in length by 0.5cm wide that ripen from green to red. The seeds are difficult to germinate as it is considered a wild variety. Very pungent registering between 100,000-175,000 scoville units.

© Jukka Kilpinen

© Harry Nyström


Species: Frutescens | Origin: Unknown | Heat: Hot

Description currently unavailable. Note: The CGN classification system for chile varieties indicates an accession from the genebank at Wageningen, The Netherlands

© www.cgn.wur.nl


Species: Annuum | Origin: Netherlands Antilles | Heat: Very Hot

Description currently unavailable.


Species: Chinense | Origin: Unknown | Heat: Unknown

Description currently unavailable

© Semillas La Palma

© Semillas La Palma


Species: Annuum | Origin: Malawi | Heat: Unknown

Description currently unavailable.

© Jukka Kilpinen


Species: Unknown | Origin: Unknown | Heat: Unknown

© Allen M Boatman


Species: Annuum | Origin: Mexico | Heat: Very Hot

Pequin is a wild 'bird pepper. There are two 'types' of pequins, one called chiltepin which is tiny and round and the more oval shaped ones called chilipiquin. Chile Pequin is the Nahautl language word corrupted to the present day word. In ranch country, both grow wild and all are called chile pequins. Pequins do not take well to cultivation and must be hand picked so are not widely available in supermarkets. Plants fruit best in second year and should be brought indoors to overwinter. In Mexico both fresh green and dry red chile pequins are available. The green eaten fresh as a condiment or in salsas; the red ripe dry ones used in cooking and ground into chile blends. Very hot! I use both to make chile pequin jelly. Other names: bird, chile bravo (wild), chile del monte (woodlands).

© Jukka Kilpinen

© Jukka Kilpinen


Species: Annuum | Origin: USA | Heat: Very Hot

Description currently unavailable.

© Allen M Boatman

© Allen M Boatman


Species: Unknown | Origin: Thailand | Heat: Hot

Very productive and resilient plants produce masses of hot, thin skinned, tapering chillies similar to the often seen Bird Eye chilli. Easy and quick to bear fruit,

© Ready to Grow


Species: Chinense | Origin: Unknown | Heat: Unknown

Description currently unavailable.

© Allen M Boatman

© Mats & Patrica Pettersson


Species: Annuum | Origin: Zimbabwe | Heat: Very Hot

This delicious and very pungent peppers of this variety are around 1in long by 1/4 in wide when fully mature. The pods grow erect on the plant and ripen from green to a deep ruby red colour approximately 90 days after transplanting. The plant is relatively large, typically growing 2ft high and up to 1-2ft across and is very productive.

© Mark McMullan

© Semillas La Palma