Kanthari is the small, fiery bird’s eye chilli of Kerala homesteads, where a single bush near the kitchen often supplies the household. Its tiny fruits stand upright on the plant and ripen from green or white to red. It is much hotter than ordinary kitchen chilli, Capsicum annuum. The tabasco pepper is a cultivar of the same species.
- Botanical name
- Capsicum frutescens L.
- Family
- Solanaceae
- Tamil
- Kanthari
- Hindi
- Bird chilli
- Parts used
- Ripe and green fruit
- Habit
- Upright bird chilli; Tamil milagai is usually Capsicum annuum
- Last updated
- 2026-10-27
How to recognise Kanthari
It is a bushy, often perennial shrub, usually knee- to waist-high, with many slender branches.
The leaves are oval, smooth and pointed.
Greenish-white flowers, often two or more at each node, nod on slender stalks.
The fruits are slender, one to three centimetres long, and point upwards from the branches, unlike the hanging fruits of most kitchen chillies.
Some botanists merge it with Capsicum chinense, the species of habanero and many north-east Indian chillies.
Traditional use of Kanthari
Kitchen
Kanthari chammanthi, crushed chilli with shallots, salt and coconut oil, is eaten with kanji and tapioca in Kerala.
Kerala food practice
Kitchen
A few crushed kanthari chillies go into spiced buttermilk and fish curries, and whole ones are pickled in brine or vinegar.
Kerala food practice
Kitchen
Tabasco peppers are fermented and mashed with vinegar for the hot sauce of Louisiana.
American food practice
Modern notes on Kanthari
The heat comes from capsaicin, which switches on TRPV1, the nerve receptor that also senses painful heat.
Bird’s eye chillies often measure from about fifty thousand to over one hundred thousand Scoville units, far hotter than common chilli.
Capsaicin creams are approved in some countries for nerve pain, but that is a measured dose, not whole chillies.
Kanthari safety
Wash your hands after cutting kanthari and keep it away from the eyes. Very hot chillies can cause stomach pain and vomiting when eaten in large amounts, especially by children.
Ecology and sourcing
Birds eat the upright red fruits and spread the seeds, because they do not feel capsaicin.
That is why the plant often comes up by itself near walls and fences.
It tolerates heat and humidity well and can live and fruit for several years.
Related plants
Also in Solanaceae
Questions about Kanthari
Is kanthari the same as ordinary green chilli?
No. Ordinary chilli is Capsicum annuum, which is milder.
Why do the fruits point up?
Upright fruits are typical of this species and attract birds.
How do I calm chilli burn in the mouth?
Drink milk or eat curd; water spreads the capsaicin.
Can I grow Kanthari in a pot?
Yes. It does well in a sunny pot and fruits for years.
Is tabasco pepper related?
Yes. Tabasco is a cultivar of Capsicum frutescens.
Sources
- Capsicum frutescens L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q311426 (Capsicum frutescens)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.