Descripción del producto
PROPÓSITO
¿QUÉ ES?
Bird’s Eye is a medium-to-high heat pepper, from 50,000-300,000 SHU. Some variants, across Southeast Asia, are cross-bred and may be yellow, purple, or black. The African Bird’s Eye (ABE) is red, about mid-scale, at 175,000 SHU. If you want the convenience, and consistency, of heat, with a trace of fruit, try Bird’s Eye chili powder.
EXPERIENCIA
Bird’s Eye is often described as “fruity.” The powder, however, compared to other peppers that we use, is much lighter in the “fruity” aspect, than the fresh. It mostly brings on the heat.
This is a role player (heat) spice, not a rock-star.
GEOGRAFÍA CULINARIA
This powder, being sold by Spice Jungle, sources from India, but the chiles are widely grown. The tiny Bird’s Eye Chili is a transplant of a South American pepper. There is some argument as to where it first landed, but it is believed to be somewhere in Southeast Asia.
From there, they went to Africa, via trading routes. Thai bird chili is used extensively in Thai, Indonesian, and Vietnamese cuisine. It’s grown commercially, for both domestic use and export, in Thailand, India, and Indonesia.
The African Bird’s Eye (ABE) is a major export. Malawi is the biggest producer of the Bird’s Eye (Piri Piri) chiles in Africa, but South Africa, Zambia, Mozambique, Kenya, Ghana, Uganda, and Zimbabwe all are major producers.
USOS TRADICIONALES
- Thai chile powder;
- Nasi Goering - Spicy Indonesian fried rice;
- Sambal Oelek - An Indonesian sauce with chili peppers, and varying ingredients like shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice;
- rik nam pla (chili fish sauce), a popular Thai condiment.
IMPROVISATIONAL ‘RIFFS’
- Bird’s Eye Birdseye - Ghee, salt, and bird’s eye chili on birdseye frozen stirfry vegetables;
- The heat in my Spicy Cashew-Culantro Noodles
- Thai Shepherd’s Pie - A spicy chicken, peanut and vegetable filling in a sweet chili sauce, topped with a mashed potato crus
- Korean Swedish Pancake - Seoul meets Stockholm with this ultra-thin Swedish pancake, filled with a traditional buchimgae-style with bay shrimp, and wok-fried thinly sliced scallions, carrots, and celery with a hint of gochugaru pepper flakes.
LA HISTORIA
The chili varieties found in Southeast Asia today were brought by the Spanish and Portuguese colonists and traders somewhere between the 15 and 17th centuries, from the Americas. Chiles, highly adaptive, morphed into varietals that fit the climate, and soil conditions. Thailand, where the Bird’s Eye is almost revered for its flavor, and heat, saw its arrival during the early Ayutthaya period, in the 15th Century. It took nearly another century to find its way into the common cuisine.
USE TIPS
I’m still a big believer in “grind your own,” especially for a pepper like this, as it retains the full potency of the chili’s essential oils. You get the max, every time that you mill the bit that you need. You control how coarse, or fine, that you need, for any particular recipe. Freshly ground, it will lean to the high side of the scale. The powder will lose some punch as it sits, so buy less, more frequently, to get the full impact.
ADVERTENCIA SANITARIA
The ground bird’s eye powder can become airborne very quickly. It will burn all mucus membranes in the eyes, nose. Saline spray, in the nose, and a very mild salt wash can help ease pain in the eyes.
Remember that if you add the chili while cooking, the oils in the foods will absorb it, and accelerate it. Add last if you want to contain the heat. Also remember that refrigerating, canning, bottling, or other preservation systems can accelerate the heat. Use sparingly until you’ve tested these situations.
ALIAS
Spanish: Chile ojo de pájaro en polvo
French: Piment oiseau en poudre
German: Bird’s-Eye-Chilipulver
Italian: Peperoncino bird’s eye in polvere
Portuguese (BR): Pimenta malagueta em pó
Portuguese (PT): Malagueta em pó
Dutch: Bird’s-eye chilipoeder
Swedish: Bird’s eye-chilipulver
Norwegian: Bird’s eye-chilipulver
Danish: Bird’s eye-chilipulver
Finnish: Bird’s eye -chilijauhe
Polish: Chili bird’s eye w proszku
Czech: Chilli bird’s eye v prášku
Slovak: Chilli bird’s eye v prášku
Hungarian: Bird’s eye chili por
Romanian: Chili bird’s eye pudră
Bulgarian: Чили „Бърдс ай“ на прах
Serbian (Latin): Bird’s eye čili u prahu
Croatian: Bird’s eye čili u prahu
Slovenian: Bird’s eye čili v prahu
Greek: Τσίλι bird’s eye σε σκόνη
Turkish: Bird’s eye acı biber tozu
Russian: Перец чили bird’s eye (молотый)
Ukrainian: Перець чилі bird’s eye (мелений)
Arabic: مسحوق فلفل عين الطائر الحار
Hebrew: אבקת צ׳ילי עין הציפור
Persian (Farsi): پودر فلفل چیلی چشم پرنده
Urdu: برڈز آئی مرچ پاؤڈر
Hindi: बर्ड्स आई मिर्च पाउडर
Bengali: বার্ডস আই মরিচ গুঁড়ো
Punjabi: ਬਰਡਜ਼ ਆਈ ਮਿਰਚ ਪਾਊਡਰ
Tamil: பர்ட்ஸ் ஐ மிளகாய் தூள்
Telugu: బర్డ్స్ ఐ మిర్చి పొడి
Marathi: बर्ड्स आय मिरची पावडर
Gujarati: બર્ડ્સ આઈ મરચું પાવડર
Sinhala: බර්ඩ්ස් ආයි මිරිස් කුඩු
Nepali: बर्ड्स आइ खुर्सानी पाउडर
Thai: พริกขี้หนูป่น
Vietnamese: Ớt hiểm xay
Indonesian: Bubuk cabai rawit
Malay: Serbuk cili padi
Filipino (Tagalog): Pulbos na sili labuyo
Chinese (Simplified): 小米椒粉
Chinese (Traditional): 小米椒粉
Japanese: バードアイチリパウダー
Korean: 버드아이 고추가루
Swahili: Pilipili kichaa unga
Amharic: የበርድስ አይ ቃሪያ ዱቄት
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