Description
Bird’s eye chilli powder is a potent spice made from the small fiery Bird’s Eye chilli pepper, also known as Thai chilli. It is known for its intense clean heat which can range from 50, 000 to 100, 000 Scoville Heat Units, making it significantly hotter than cayenne pepper.
Bird’s eye chilli powder is derived from small, fiery peppers (Capsicum annuum) native to Mexico, but cultivated extensively in Southeast Asia. Known as Thai chili, it rates 50,000–100,000 Scoville Heat Units (SHU), delivering intense, fruity heat to dishes. It is commonly used in curries, stir-fries, and sambals.
Key Details About Bird’s Eye Chili:
- Scientific Name: Capsicum annuum.
- Heat Level: Ranks between 50,000 and 100,000 Scoville Heat Units (SHU), though some varieties can reach 175,000.
- Origin & Usage: Despite their association with Southeast Asian cuisine, these chilis are native to Mexico. They are heavily used in Thai, Vietnamese, Malaysian, and Indonesian cooking.
- Appearance: Small, typically red or green, and harvested from plants with upward-facing fruit.
- Flavour Profile: Intense heat with a slight fruity flavour.
- Alternatives: Often confused with or substituted by piri-piri (African bird’s eye) or Thai chillis
Common Culinary Applications:
- Stir-fries & Curries: Adds sharp heat to popular dishes.
- Sambals & Sauces: Ground into pastes for dipping or cooking.
- Marinades: Used for meats and seafood.
- Dried/Powdered: Used to add flavour to soups and stews.
Additional information
| Weight | 0.1 kg |
|---|
