Product Description
PURPOSE
WHAT IS IT?
Bird’s eye chili, is a spicy chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia. The Bird’s Eye are generally red at maturity, but may also be yellow, purple or black.
EXPERIENCE
This chili is a straight heat, go-to chili in most Vietnam and Thai cuisine, adding a nice kick of heat to any savory recipe, especially when the flavor is allowed to steep into oil. It’s a medium-high heat pepper and will add a significant spice of 50,000-100,000 Scovilles. A note: the flavor is less potent when added as a finishing spice. If added at the beginning of cooking, keep in mind that the entire dish will be made very hot.
TRADITIONAL USES
- Condiment
- Curry sauces
- Salads
- Oil based sauces and dressings
IMPROVISATIONAL ‘RIFFS’
- Pound into garlic-lime marinade for grilled chicken
- Simmer whole in coconut curry, then remove before serving
- Infuse fish sauce with sliced chiles for noodle dishes
THE BACKSTORY
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by the Spanish and the Portuguese, together with many other now common crops such as corn, tomatoes and pineapples. This is now called the Columbian Exchange. The chili varieties found in Southeast Asia today were brought by Spanish and Portuguese colonists and traders in the 16th or 17th century.
AKA
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