Birds Eye Chilli Whole
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Small, light-red Birds Eye Chilli with around 100,000 Scoville. Its heat sets in quickly and holds steadily, without turning bitter. In aroma it shows bright, lemony and slightly floral notes – ideal when you want freshness and heat at the same time. In cracked form it can be dosed very finely.
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Category: Chilli, cracked
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Taste: very hot, lemony, floral, bright-fruity
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Use: curries, wok dishes, stews, chilli oil, pastes, sauces, grilled vegetables, tofu
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Format: 30 g jar / 200 g stand-up pouch
My tip: I let them steep briefly in warm oil or scatter them over curries at the end. A small amount is enough – better to add more than to over-season.
Origin & Story
The Birds Eye Chilli belongs to the species Capsicum frutescens and is closely related to the Tabasco chilli. It originally comes from South America but was spread early on to Southeast Asia and Africa. Today it is a firm part of the cuisines of Thailand, Vietnam, Nigeria, Kenya and Uganda.
In Southeast Asia it is known as "Thai chilli", in Africa it seasons pastes, stews and grilled dishes. Its appeal lies in the quickly rising, steadily lasting heat, which is clearly noticeable but not burning. Despite its small size, it is one of the most important chillies for everyday use.
Highlights
Birds Eye Chilli reaches around 100,000 Scoville units, putting it well above cayenne but below the so-called superhots. Its aroma is bright, slightly lemony and floral. It is especially suited to dishes that call for heat and freshness at the same time.
Thanks to its fine structure it takes effect quickly and evenly – ideal for wok dishes, curries and sauces. In cracked form it can be dosed precisely and harmonises well with other ingredients.
Quality
The Birds Eye Chilli comes – depending on the harvest season – from Uganda, Nigeria, Kenya or South Africa. The pods are harvested at full ripeness, gently dried, de-stemmed and freshly cracked at the manufactory. All processing steps are carried out with no additives and no anti-caking agents.
Tip from Tobias Funke
"Birds Eye is my favourite when heat needs to be used precisely – e.g. in seasoned oil or Asian sauces. I like to use it as a finish on curries or in combination with peanut and coriander."
Recommended use
- Curries, wok dishes, stews
- Chilli oil, pastes, sauces
- Grill, vegetables, tofu
Recipe idea
Spicy noodle pan with Birds Eye Chilli & peanut
View recipe
Origin / Ingredients
Uganda / Nigeria / Kenya / South Africa
Ingredients: Birds Eye Chilli, cracked (100%)
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Note
Very hot. Do not handle directly with your hands. Not suitable for children.
Ingredients
Birds Eye chilli
Additional information
| Weight | 0.03 kg |
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