- Health & nutrition
- Cooking & preparation
- Cuisines & recipe ideas
- Tips for storing
Bird eye chilli plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are small but very pungent and quite hot (piquant). We offer the most beautiful Whole Bird Eye Chilli (Pili Pili) from Madagascar (a close, spicier cousin of the Cayenne ). Our hand-picked chillis are a uniform bright red color and 100% natural and free from chemicals.
Historically the hot pepper has been used as a natural remedy for arthritis, rheumatism, flatulence and toothache, and they may be used as an insect repellent when mixed with water..
Flavour the oil used in stir fries by frying one or two Whole Chillies for a few minutes, then remove before adding the other ingredients. The longer Chillies are cooked, the hotter the dish will become.
Add to marinades for meat and prawns before barbecuing or grilling.
- Malagsy and African: used to to make chilli paste (known locally as pily kely) to accompany meals and arouse the palate.
- Indonesian: widely used in a variety of dishes and sambals such as sambal ulek (chilli paste)
- Vietnamese: used in soups, salads, and stir-fried dishes. They are also put in a wide variety of pastes, marinades, and sauces such as nuoc cham.
- Thai: highly valued for their fruity taste and extreme spiciness, Bird Eye Chilli is used extensively in many Thai dishes, such as in Thai curries and in Thai salads
Keep fresh and ready to use by storing it (preferably in an airtight jar) away from direct sunlight. Doesn't require refrigeration. Will last for years whether whole or ground.