Chilli Birds Eye Whole



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
Show More

Share :

Culinary 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. 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.


100% dried Bird's Eye Chilli

Country of origin:


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 gently to low heat to make a chilli oil
  • Grind in a mortar and pestle before adding to a dish to integrate the flavour seamlessly

Caution When Preparing Bird's Eye Chillies:

You may want to wear rubber gloves when working with these chillies, especially if you are a contact lens wearer. The chilli oil and heat chemical, capsaicin, can stay on your fingers for several hours and really sting when you take out your lenses or touch your eyes.

You're in for a painful surprise if you didn't wear gloves. Also, the hot chilli chemical (capsaicin) will stay on your contact lenses and sting you again the next day.


Want to get started on your culinary spice journey . Sign up for our monthly newsletter for recipes, and inspiration.

About The Spice People

Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.

Contact Us

The Spice People

Safe Site

Secure Payment