Seven Sisters Bird’s Eye Chili

Seven Sisters Bird’s Eye Chili

　　The Seven Sisters Bird’s Eye Chili belongs to the Solanaceae family and is a variant of fresh chili, falling between long-fruited and clustered types. It is named for typically growing in clusters of seven upright, pointed chilies. The Seven Sisters Bird’s Eye Chili plant features short stems, dense foliage, strong resistance to adversity, fewer pests and diseases, high fruit-setting rates, and relatively good yields. The individual fruits come in three sizes—large, medium, and small—with the medium size being the main variety. The fruits come in two shapes: conical and elongated. The fresh weight per fruit ranges from 2 to 3.5g, and the dry weight is 0.4 to 0.8g, with a drying rate of 25.5%. The fruit is rich in capsaicin, vitamins, and fiber. According to expert analysis, every 100g of dried chili contains up to 219.5mg of capsaicin, which is 2.5 times higher than that of chilies produced in the renowned chili-growing regions of Youxian and Liling in Hunan. The fruit is bright red and glossy, with a pure and intense spiciness and an unforgettable aftertaste. It has been honored with the reputation of “China’s Shishou Chili” and is widely sold in many countries across Southeast Asia and Europe and America. The history of this chili is long-standing. Historical research shows that as early as the Qing Dynasty, it was commonly grown in areas such as Gaojimiao, Jiangbodu, and Shishou, but was limited to self-cultivation and self-consumption in farmers’ vegetable gardens, covering a total area of about 600 acres. The yield of dried chilies was about 50kg per unit, with a total production of nearly 30,000kg. After the liberation, especially since the Third Plenary Session of the 11th Central Committee, Shishou vigorously developed diversified operations, and chili production saw rapid growth. By 1984, the total chili-growing area had reached 6,810 acres, the yield per unit increased to 120kg, and the total production rose to 670,000kg, with many specialized households focusing on chili cultivation emerging across the region. Starting in 1992, Shishou began providing improved chili seeds, conducting rejuvenation trials, promoting centralized greenhouse seedling cultivation, integrated pest management, and formula fertilization, among other new technologies. These advancements led to further development in chili production. By the end of 1997, the chili-growing area had reached 3,000 acres, with a yield of 200kg per unit and an annual production of 600,000kg of dried chilies. As Shishou’s chili production expanded significantly, various chili processing industries were subsequently established, producing over ten types of condiments including pure chili oil, spicy bean paste, chili oil, chili powder, hot pepper oil, and spicy chili sauce. These products are known for their appealing color, delicious taste, and rich aroma, making them ideal seasonings for cooking and noodle dishes. Among them, the “Nanyue Chili Oil” produced by Shishou seasoning manufacturers is meticulously blended, undergoes high-temperature dehydration, soaking, extraction, purification, and filtration through ten refined processes. The final product is deliciously spicy, nutritious, and deeply flavorful, known to stimulate appetite, aid digestion, strengthen the spleen and stomach, and invigorate the spirit. It has been awarded the Certificate of High-Quality Product by the Hubei Provincial Government. The product sells well across the country and is highly favored by consumers. (Shishou)