$9.99

Bird's eye chilies are valued for their sweet, peppery flavor and their potent heat. The little peppers pack a punch, measuring between 50,000 and 100,000 Scoville units on the Scoville scale. That's ten times as hot as a jalapeno but half as hot as a habanero. Common in many cuisines, bird eye chili peppers are used to add heat and flavor. Ideal for marinades or sauces that are to be accompanied by fish or chicken, and of course soups. Fresh peppers can be stored in a refrigerator for up to two weeks before being used. 

SKU: 153_OrganicBirdeyeChili
Key Benefits

Bird's eye chilies are valued for their sweet, peppery flavor and their potent heat.

Bird's eye chilies are ideal for marinades or sauces that are to be accompanied by fish or chicken and of course soups.

Organic Bird's eye chili is available in 18g/0.63oz glass jar


Bird eye chilli packs quite a lot of heat and should not be underestimated by their size as they are extremely pungent and very, very hot! Measuring 50,000-100,000 units on the Scoville heat scale. The sharpness is intense and direct, and the taste is similar to Thai chili and are irreplaceable in Thai cuisine.You’re going to love this!

Common in many cuisines, bird eye chili peppers are used to add heat and flavor. Ideal for marinades or sauces that are to be accompanied by fish or chicken, and of course soups. It is perfect for the dining as a condiment with a fiery kick

All in all the bird's eye chilli is one of the most different looking and divine chilli varieties, you can get. We can promise you, that you will love it.

✓ Grown from controlled ecological cultivation.

✓ No Artificial Preservatives or Colours

✓ SHU (Scoville heat unit) – 100.000


Country of origin: Uganda

Organic Birdeye Chili is available 18 gr / 0.63 oz glass jar.

 

Bird's Eye Chili, what is it and how to use it

What is Bird's Eye Chili, and where does it come from?

Bird's Eye Chili pepper (sometimes called Thai chili or Thai Dragon) is a popular spice used in Southeastern Asian cuisine. It still grows wild in Ethiopia, among other places. They're tiny, but they pack a punch and thus are often used in agriculture. Due to their pointy shape and small size, they have gotten the name "Bird's Eye"!

Piri Piri is the name given to this chili type in Africa. Kachchi is a name used in Southeast Asia. The spread of these places was made possible by Portuguese and Spanish sailors in the 17th century. The Bird's Eye plant, like all chiles, is native to Central America.

In hot weather areas, the little chilies grow on small bushy plants. The pods usually produce around 5 cm in length and one centimeter in diameter. 

The color of the Bird's Eye chili, when mature, is red. Before they mature, the pepper is green. Although unripe, it is still edible and often used in green curries. 

They usually have a stem attached when fresh and contain loose, spicy seeds. Because of their little weight, the peppers are inexpensive and can be used whole, sliced, or seeded and chopped.

The small but strong peppers add spice to foods or make spicy sauces and can be eaten raw, dry, or cooked. 

Fun fact! The Bird's Eye Chili plant is a popular ornamental plant. It is an excellent addition to your home due to its small size, beautiful and shiny leaves, and of course, the delightful peppers! It can be grown as a plant pot indoors or even outside during the summer months.


What does Bird's Eye Chili taste like, and is it a strong pepper?

Bird's eye chilies are valued for their sweet, peppery flavor and their potent heat. The little peppers pack a punch, measuring between 50,000 and 100,000 Scoville units on the Scoville scale. That's ten times as hot as a jalapeno but half as hot as a habanero. Because a mature red bird's eye chili has a delayed potency, the heat builds as you eat the dish and lingers long after you stop eating; the spice might sneak up.

How to use the Bird's Eye Chili pepper?

Thai, Vietnamese, Malaysian, and Indonesian cuisines all use bird's eye chili peppers extensively. Salads, stir-fries, curries, sauces, sambals, soups, and marinades all contain fresh or dried chiles. The chiles can be left whole, sliced, diced, chopped, or blended after removing the stems. The seeds are particularly hot and can be removed for a milder flavor.

Wearing gloves while cooking with the Bird's Eye Chili is strongly recommended! The chemical that makes the peppers hot is called Capsaicin. It can linger on your fingers for over several hours and burn your face, particularly sensitive areas around your eyes. So wear gloves and wipe the knife, countertops, and anything else the cut chiles came into touch with before removing them to avoid extra discomfort.

Fresh peppers can be stored in a refrigerator for up to two weeks before being used. To avoid adding moisture and increasing decomposition, wait until before using to rinse them. 

Bird's eye chilies can be pickled or dried to keep them fresh. Although the peppers can be frozen, it is not suggested due to the thin walls of the little peppers. However, dried chiles and pickled peppers can be stored at room temperature for up to a year if properly canned.

Bird's Eye Chili is an excellent pick when you want to add heat to a meal without adding bulk or a conflicting taste. However, a small amount of it will go a long way.

A unique Bird's Eye Chili pepper recipe you have to try

Although you can eat Bird's Eye Chili straight away without cooking, we have written down this delicious recipe. This spicy and delicious chicken is a popular Malaysian dish that's easy to make and will make you fall in love with Bird's Eye pepper! 

It is called Ayam Masak Lemak Cili Padi, where Ayam stands for "chicken," Masak for "cook", Lemak for "creamy," and Cili Padi for the Bird's Eye chili. Incredibly delicious idea for dinner. 

What will you need :
700g chicken, cut into pieces as desired
Ten pieces of Bird's Eye chili
One potato, cut into the form you want
Two teaspoons of turmeric powder
Two bruised lemongrass
Two medium-sized pink onions, coarsely chopped
Two shredded turmeric leaves
Two cups of thin coconut milk
One cup of thick coconut milk 
Salt to taste (We recommend using our Sweet Salt!) 

Instructions:

  1. Firstly, tamp the fresh turmeric and bird's eye chilies until fine. During tamping, add a bit of salt. Place it aside for a bit.
  2. Secondly, cook the chopped onions in 2 tablespoons of oil until fragrant.
  3. After that, add in the spices you crushed before. Stir the mix until the aromatics and oil float to the surface
  4. Add the chicken, lemongrass, and potato to your mix, and keep on stirring! 
  5. Now stir in one cup of water and the thin coconut milk. 
  6. Stir occasionally and cook until the potato is nicely soft. You can test it by pushing into the potato pieces with a fork.
  7. Add the thick coconut milk and turmeric leaves after the potato pieces have softened.
  8. Season with salt to taste 
  9. Serve immediately with white rice.
  10. Enjoy your freshly made Ayam Masak Lemak Cili Padi with Bird's Eye Chili! 

Sounds like a recipe you'd want to try? Get a jar of the unique and delicious Bird's Eye Chili pepper from us!

And the recommended Sweet Salt from here.