{"id":29380,"date":"2021-02-12T15:27:10","date_gmt":"2021-02-12T13:27:10","guid":{"rendered":"https:\/\/gurmeesool.ee\/toode\/organic-birdeye-chili-gourmet-tsilli-nr-153\/"},"modified":"2026-08-14T10:39:44","modified_gmt":"2026-08-14T08:39:44","slug":"organic-birds-eye-chilli-gourmet-no-153","status":"publish","type":"product","link":"https:\/\/gurmeesool.ee\/en\/toode\/organic-birds-eye-chilli-gourmet-no-153\/","title":{"rendered":"Organic Bird\u2019s Eye Chilli Gourmet No. 153"},"content":{"rendered":"

What is Bird\u2019s Eye chilli and where does it come from?<\/b><\/h2>\n

The Bird\u2019s Eye chilli (sometimes also known as the Thai chilli or Thai Dragon) is a popular spice used in Southeast Asian cuisine. It still grows wild today. These chillies are tiny but extremely hot. Their pointed shape and small size have earned them the name \u2018Bird\u2019s Eye\u2019!<\/span><\/p>\n

Piri Piri is the name given to this type of chilli in Africa. Kachchi is the name used in South-East Asia. The spread of the chilli was facilitated by Portuguese and Spanish sailors in the 17th century. The Bird\u2019s Eye plant, like all chillies, originates from Central America.<\/span><\/p>\n

In hot climates, these small chillies grow on small bushy plants. The pods are usually about 5 cm long and 1 cm in diameter.<\/span><\/p>\n

When ripe, the Bird\u2019s Eye chilli is red. Before ripening, the chilli is green. Although unripe, it is still edible when green and is often used in green curries.<\/span><\/p>\n

When fresh, they usually have a stalk attached, and the pods contain loose, spicy seeds. Due to their small size, these chillies are inexpensive and can be used whole, sliced, or deseeded and chopped.<\/span><\/p>\n

Fun fact! The Bird\u2019s Eye chilli plant is a popular ornamental plant. Thanks to its size, beautiful glossy leaves and, of course, its charming chillies, it makes a wonderful addition to a spacious home! It can be grown in a pot indoors or even outdoors during the summer months.<\/span><\/p>\n

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What does the Bird\u2019s Eye chilli taste like, and is it very hot?\u00a0<\/b><\/h2>\n

The Bird\u2019s Eye chilli is prized for its sweet yet peppery flavour and intense heat. These small chillies are fiery, measuring between 50,000 and 100,000 Scoville units on the Scoville scale. That\u2019s ten times hotter than a jalape\u00f1o, but half as hot as a habanero. As ripe red Bird\u2019s Eye chillies have a delayed heat, the heat only sets in later whilst eating the dish and lingers long after you have finished eating.<\/span><\/p>\n

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How to use Bird\u2019s Eye chillies?<\/b><\/h2>\n

Bird\u2019s Eye chillies are widely used in Thai, Vietnamese, Malaysian and Indonesian cuisines. Salads, chips, curries, sauces, sambals, soups and marinades all contain fresh or dried chillies. Once the stalks have been removed, the chillies can be left whole, sliced, diced, chopped or blended. The seeds inside the pod are particularly hot and can be removed to achieve a milder flavour.<\/span><\/p>\n

When preparing food with Bird\u2019s Eye chillies, it is strongly recommended that you wear gloves! The chemical that makes chillies hot is called capsaicin. It can linger on your fingers for several hours and cause a burning sensation on the skin, particularly in the sensitive areas around the eyes. So wear gloves and wipe down your knife, work surfaces and anything else that has come into contact with the chopped chillies before removing them, to avoid pain and discomfort.<\/span><\/p>\n

Fresh chillies can be stored in the fridge for up to two weeks before use. To prevent moisture build-up and spoilage, wait until just before use to wash them thoroughly.<\/span><\/p>\n

Bird\u2019s-eye chillies can be pickled or dried to preserve their freshness. Although chillies can be frozen, this is not recommended due to the thin skin of small chillies. However, when properly preserved, dried and pickled chillies will keep at room temperature for up to a year.<\/span><\/p>\n

Bird\u2019s Eye chillies are an excellent choice if you want to add heat to a dish without introducing a overpowering or overpowering flavour. A small amount is enough.<\/span><\/p>\n

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A unique Bird\u2019s Eye chilli recipe that\u2019s well worth trying:<\/b><\/h2>\n

Although Bird\u2019s Eye chillies can be eaten straight away without cooking, we\u2019ve put together this delicious recipe. This spicy and flavourful chicken dish is a popular Malaysian dish that\u2019s easy to make and will make you fall in love with Bird\u2019s Eye chillies!<\/span><\/p>\n

It\u2019s called Ayam Masak Lemak Cili Padi, where \u2018Ayam\u2019 means \u2018chicken\u2019, \u2018Masak\u2019 means \u2018cooked\u2019, \u2018Lamak\u2019 means \u2018creamy\u2019 and \u2018Cili Padi\u2019 refers to Bird\u2019s Eye chillies. An incredibly tasty idea for dinner.<\/span><\/p>\n

You\u2019ll need:<\/b><\/p>\n