Bird's-eye Chillies

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Description

Bird's eye chilies are small, very hot peppers, measuring around 50,000 to 100,000 Scoville Heat Units (SHU). They are a staple in many Southeast Asian cuisines like Thai and are also known as Prik Kee Noo. They can be used fresh, dried, or ground into a powder and are named for their small, pointed shape and because birds are known to disperse their seeds. Key characteristics Heat level: They are significantly hotter than a jalapeño but not as hot as a habanero. Shape and color: The plant produces small, thin, pointed peppers that are green when unripe and turn red when ripe. Origin: They are commonly found in Southeast Asian countries like Thailand, Laos, and Vietnam, though other varieties may originate from places like Africa. Flavor: They provide a fruity and peppery taste with a punch of heat. Culinary uses: They are used to add spice to a wide variety of dishes, including curries, sauces, and stir-fries. They can also be used as a garnish or a condiment, often dried and ground into a powder. How they are used In cooking: Thinly sliced and added to curries, stir-fries, and sauces. As a condiment: Dried and ground into a powder that can be placed on the table for diners to add to their food. As a garnish: Sliced fresh and sprinkled over salads. In drinks: Used to add a spicy kick to cocktails. Storage Fresh: Store in the refrigerator's crisper drawer for up to two weeks. Do not rinse until ready to use to prevent decay. Dried: Properly canned or dried chilies can last at room temperature for up to a year.

Type

Root Vegetable