Chilli Birds Eye Whole – 20g

Original price was: $4.99.Current price is: $3.49.

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Weight
20G

Product Description

The bird’s eye chilli is one of Thailand’s hottest varieties of chillies. They are picked at peak maturity then dried in their whole form to lock in full flavour and heat. Characteristic of the Thai sense of humour, the hottest of these chillies is called park kid noon, which literally means “mouse droppings.” This particular variety is known as Bird’s Eye chillies, or Bird peppers, simply because looking at one from the stem-end can appear like the eye of a bird. When they are fully mature, they turn red. They are a variety of Capsicum frutescens and were originally the chilli used in Sriracha sauce. The full range of chillies that The Spice People stock can be found here

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Flavour Notes:

Chilli Birds Eye whole are one of Thailand’s hottest chillies. On the Scoville scale, they rate between 50,000 and 100,000 Scoville units. That’s over 20 times hotter than a jalapeno but three times less spicy than a habanero. The heat can sneak up on you as the mature red Bird’s Eye chilli can have a delayed potency, with the heat building as you eat the dish, and then lingering long after you stop eating. If your taste tends toward medium or mild-spiced foods, try de-seeding them, then mincing for less heat.

Culinary Notes:

Dried chillies taste rather different from the fresh variety due to the caramelisation of the sugars that occurs during the drying process. Red chillies are a central ingredient in Thai cuisine, but Thai cooks also use green and yellow chillies, hence the three famous colours of Thai curry: green curry, red curry, and yellow curry. Each Thai dish is usually made with a certain chilli, although you can always easily substitute red chillies if you can’t find green or yellow. Peppers of all sizes and shapes can be found in Thai cooking, including sweet bell peppers.

The full range of chillies that The Spice People stock can be found here

Health Benefits:

All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding in weight loss.

Ingredients:

100% dried Bird’s Eye Chilli

Country of Origin:

Thailand

Other Names or Spelling:

Bird peppers

How to use

  • Rehydrate in boiling water before using
  • Chop finely and add into the beginning of cooking your curries, stews or rice dishes
  • Due to their intense heat, only 1 or 2 are needed at a time
  • Add to cool oil and bring to the heat gently for a spicy chilli oil
  • Grind in a mortar and pestle before adding to a dish to integrate seamlessly

Recipe/product links:

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The Spice People FAQs

Birds Eye Chillies, also known as Thai Chilli or Thai Bird Chilli, are small, fiery chili peppers commonly used in Southeast Asian cuisine. They are named for their small size and resemblance to a bird’s eye.

Birds Eye Chillies are quite hot, typically ranging from 50,000 to 100,000 Scoville Heat Units (SHU) on the Scoville scale. However, their heat level can vary depending on factors like growing conditions and ripeness.

Birds Eye Chillies are used to add heat and flavor to a wide variety of dishes, including curries, stir-fries, soups, sauces, and marinades. They can be added whole, sliced, chopped, or crushed, depending on the desired level of heat.

Birds Eye Chillies are suitable for most diets, including vegetarian and vegan diets. However, individuals with sensitivity to spicy foods or certain medical conditions like acid reflux or irritable bowel syndrome (IBS) may need to limit their consumption.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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