Bird's eye Chili

Bird's eye Chili, also known as Thai chili, is a small but potent variety of chili pepper. It is available year-round, with peak season varying by region. These chilies are a staple in Southeast Asian cuisine, particularly Thai, Vietnamese, and Indonesian dishes. They are valued for their fiery heat and are often used in curries, sauces, and stir-fries. Bird's eye Chilies can be used fresh, dried, or ground into pastes or powders, and they add a significant spicy kick to any dish they're incorporated into.

Bird's eye Chili Synonyms

Thai chili
Thai dragon
Prik kee noo
Cabe rawit

Bird's eye Chili Substitutes

Cayenne Pepper

Different Forms/Types of Bird's eye Chili

Dried

Dried bird's eye chilies are dehydrated and can be used whole, crushed, or ground into flakes or powder, offering a longer shelf life and a more concentrated heat.

Fresh

Bird's eye chilies can be found fresh, typically small and bright red or green in color, known for their intense heat and pungent flavor.

Frozen

Frozen bird's eye chilies are a great way to preserve their freshness and heat, and can be used as a substitute for fresh chilies.

Pickled

Bird's eye chilies can be found pickled in vinegar, which adds a tangy flavor and can be used as a condiment or ingredient.

Powdered

Ground bird's eye chilies provide a convenient way to add a spicy kick to dishes without the texture of whole chilies.

How to Choose Bird's eye Chili

When selecting fresh bird's eye chilies, look for bright, vibrant colors and taut skin without any wrinkles or soft spots, which can indicate age or poor quality. For dried chilies, ensure they are pliable and not overly brittle, as this can suggest they are too old and have lost some potency. When buying powdered or pickled chilies, check for any additives or preservatives if you prefer a more natural product, and always check the expiration date for quality assurance.

Cooking/Prep Tips for Bird's eye Chili

Bird's eye chili, known for its fiery heat and pungent flavor, is a staple in many Southeast Asian cuisines. When handling bird's eye chilies, it's advisable to wear gloves to avoid skin irritation or burning sensations, especially when dealing with the seeds and inner membranes where the capsaicin is most concentrated. To moderate their heat, remove the seeds and membranes before chopping. For a more intense flavor, use the chili whole or crushed. Bird's eye chilies can be used fresh, dried, or pickled, and their heat level can be adjusted according to taste. Remember, the heat of the chili is released gradually during cooking, so it's important to taste and adjust as you go to avoid overpowering the dish.

Shelf Life of Bird's eye Chili

Fresh bird's eye chilies should be stored in the refrigerator in a paper bag or a perforated plastic bag to allow for air circulation; they can last up to two weeks. Dried chilies should be kept in an airtight container in a cool, dark place to maintain their potency for up to a year. Powdered chilies also require an airtight container and should be stored away from light and heat to prevent loss of flavor. Pickled chilies need to be refrigerated after opening and typically last for several months. Frozen chilies should be kept in the freezer and can last for up to six months.

Recommended Brands for Bird's eye Chili

dried bird's eye chili: Frontier Co-op

pickled bird's eye chili: Roland Foods

powdered bird's eye chili: Spice Jungle

Cooking Techniques for Bird's eye Chili

Pickling: Pickling bird's eye chilies in vinegar with sugar and salt preserves them and creates a condiment that can be used to add a tangy heat to dishes.

Pounding: In a mortar and pestle, pound bird's eye chilies with other ingredients to make a paste. This technique is often used in Thai cooking for curry pastes and spicy salads, releasing the full spectrum of flavors.

Stir-frying: This quick cooking method is ideal for bird's eye chili, as it releases the chili's flavors rapidly. Add finely sliced or minced chilies to the wok at the beginning to infuse the oil, which will distribute the heat throughout the dish.

Popular Bird's eye Chili Recipes

Thai Green Curry
Sambal Oelek
Som Tum (Green Papaya Salad)

Bird's eye Chili Nutritional Information (100g)

fat: 17 g
fiber: 28 g
sugar: 10 g
protein: 12 g
calories: 318 kcal
carbohydrates: 57 g

Flavor Combinations

Bird's eye chili pairs well with ingredients that can stand up to its heat, such as garlic, lemongrass, and ginger. It also complements the flavors of coconut milk, lime, and fish sauce, which are commonly used in Thai and Vietnamese cuisines. Sweet fruits like mango and pineapple can provide a refreshing contrast to the chili's heat. In terms of proteins, bird's eye chili enhances the taste of seafood, poultry, and pork.

Allergen Information

Bird's eye Chili is not a common allergen, but it can cause irritation to the skin, eyes, and respiratory tract if handled improperly. It is recommended to wear gloves when handling these chilies and to wash hands thoroughly after use. Those with a sensitivity to spicy foods should use caution.