Bird's Eye Chiles are the same as Piri Piri chiles and closely related to tabasco peppers. Most popular in eastern Asian cuisines, these chiles are full of heat and authentic flavor.
- Color ranges from orange to red to purple to black
- Approximately 1-inch long and slender
- Ranging 50,000 to 175,000 on Scoville Heat Scale
Bird's Eye Chiles are very popular in the cuisines of Cambodia, Vietnam, Thailand, and the Philippines. While they are most popular in these areas now, they originated in South America and Mexico and were later introduced to Asian cultures through Spanish and Portuguese traders. It was not until the 15th century that the hot pepper was introduced to Europe by the Spanish as a replacement for pricey black peppercorns.
A member of the Capsicum family, Bird's Eye Chiles are not only full of heat but long regarded for healing abilities and health-boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management, and digestive issues.
- Use in sauces and marinades
- Use where heat is desired in pasta, soups, sauces, and dips
- Remove seeds for less heat
Storage & Handling:
Store in a cool, dry place.
Birdseye chiles. Processed in Africa on equipment that also processes peanuts.