Bird's eye chili

Bird's eye chili (also known as Thai chili, Thai bird chili, and Prik kee noo) is a chili pepper variety native to Southeast Asia. It is a member of the Capsicum genus and is known for its small size and high heat level.

Description

Bird's eye chili is small in size, typically measuring between 1 to 2 inches in length. The peppers are usually red or green in color, with a pointed tip that resembles a bird's beak, hence the name. Despite their small size, bird's eye chilies pack a significant punch, with a heat level of 50,000 to 100,000 Scoville Heat Units.

Cultivation

Bird's eye chili is widely cultivated in Southeast Asian countries such as Thailand, Vietnam, Cambodia, Laos, and the Philippines. The plant thrives in tropical climates with high humidity and rainfall. It is typically grown in home gardens and small-scale farms, and is a staple ingredient in many local cuisines.

Culinary Uses

Bird's eye chili is used extensively in Southeast Asian cuisine. It is a key ingredient in many dishes, adding heat and flavor. The chili is often used fresh, but can also be dried or ground into a powder. It is used in a variety of dishes, including curries, stir-fries, and sauces. In addition to its culinary uses, bird's eye chili is also used in traditional medicine in some cultures.

Health Benefits

Bird's eye chili is rich in Vitamin C and Vitamin A, and also contains significant amounts of capsaicin, a compound that is believed to have several health benefits. Capsaicin has been shown to help reduce pain and inflammation, boost metabolism, and improve heart health.

See Also

• Capsicum
• Scoville Heat Units
• Southeast Asian cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

Bird's eye chili

• 
  Thai peppers
• 
  Phrik khi nu
• 
  Phơi ớt hiểm
• 
  Tahu isi goreng plus cabe rawit
• 
  Phrik nam pla