Description
Additional Information / Fun Facts
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Despite being small, it is much hotter than regular chillies.
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Used both as a flavour enhancer and a natural preservative in spicy dishes.
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Known for its bright red colour when ripe.
Chilli Birds Eye
Latin (botanical) name : Capsicum frutescens
Introduction / Overview :
Bird’s Eye Chilli is a small but extremely hot chilli variety. Despite its size, it delivers a sharp, intense heat that is popular in many global cuisines. It’s often used fresh, dried, or ground to bring fiery spice to dishes.
Key Benefits:
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Very high in capsaicin, boosting metabolism and aiding fat burning.
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Supports circulation and heart health.
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Rich in vitamin C and antioxidants.
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Known to have antimicrobial properties.
Where It’s Used (Culinary Applications)
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Common in Southeast Asian cuisines, especially Thai and Indonesian dishes.
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Used in chilli sauces, sambals, marinades, and stir-fries.
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Ground into powders or flakes for soups, stews, and curries.
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Added to pickles and chutneys for extra heat.
Available Forms
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Whole Bird’s Eye Chili (with or without stem) – 15/SHU, 30/SHU
• Crushed / Flakes – 40/ SHU
• Powder – 70/SHU
Description
Additional information
Quick Facts
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Other Names: Thai Chilli, Piri Piri (in some regions)
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Flavour Profile: Extremely hot, sharp, pungent
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Storage: Store in airtight container, away from moisture and sunlight
