Birds Eye Chili

Discussion in 'Chilli Variety Examples and Info' started by Nathan, Sep 20, 2014.

  1. Nathan

    Nathan Administrator

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    Bird's eye chili, bird's chili or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. It is often confused with a similar-looking chili derived from the species Capsicum frutescens, the cultivar 'siling labuyo'. Bird's eye chili can also be found in India, in Meghalaya and Kerala; it is used in traditional dishes of the Kerala cuisine . This cultivar is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilis. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice. It is used extensively in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine.

    The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.

    The bird's eye chili is small, but is quite hot (piquant). It measures around 100,000–225,000 Scoville units, which is at the lower half of the range for the hotter habanero chili but still many times more spicy than a jalapeño





    [​IMG]
    Several bird's eye chilis on a shrub
    Species Capsicum annuum[1]
    Cultivar Bird's Eye

    Bird's eye chili
    Heat [​IMG] Very hot
    Scoville scale 100,000–225,000


    Taken from : http://en.wikipedia.org/wiki/Bird's_eye_chili
     
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