Bird’s eye chili / चिड़िया की आंख वाली मिर्च / उल्टी मिर्च
Bird’s eye chili, also known as Thai chili, is a small but incredibly potent chili pepper that plays a significant role in many Asian cuisines. Here’s a breakdown of key information:
Key Characteristics:
- Species:
- It primarily belongs to the species Capsicum annuum, though there can be confusion with similar chilis from Capsicum frutescens.
- Appearance:
- These chilis are small, slender, and pointed, often growing upright.
- They come in various colors, starting green and ripening to red, and sometimes other colors like orange or purple.
- Heat:
- Bird’s eye chilis are known for their intense heat, ranking high on the Scoville scale.
- They pack a significant punch, much hotter than jalapeños.
- Regional Variations:
- They are widely used in Southeast Asian cuisines, including Thai, Vietnamese, Indonesian, and Malaysian.
- Regional names and slight variations exist.
Culinary Uses:
- Versatility:
- Bird’s eye chilis are used fresh, dried, or pickled.
- They add heat and flavor to curries, soups, stir-fries, sauces, and sambals.
- Common Applications:
- In Thai cuisine, they are essential in dishes like curries and salads.
- In Indonesian cuisine, they are a key ingredient in sambals (chili pastes).
- In Vietnamese cuisine, they are used in soups, salads, and as a condiment.
Health Considerations:
- Capsaicin:
- The heat comes from capsaicin, which has potential health benefits, including pain relief and metabolism boosting.
- Caution:
- Due to their intense heat, bird’s eye chilis should be used with caution, especially by those not accustomed to spicy food.
In essence, bird’s eye chili is a small but mighty ingredient that adds a fiery kick to many dishes, particularly in Southeast Asian cooking.
We’ve used images to give you an idea of what to expect. Feel free to call us at 8590303380 if you’d like more details.
