Description
Bird’s Eye Chili is native to Africa, Southeast Asia. They are presumably called Bird’s Eye Chili because of their small round shape. The Bird’s Eyes are generally red at maturity, but may also be yellow, purple, or black. They are very popular in cuisine from the areas mentioned above, and with heat almost similar to a habanero, they add quite a punch to many types of dishes, including pastas, soups, sauces, dips, and more.
Nutritional Content
- Boosts metabolism and helps reduce weight.
- Birds Eye Chili being rich in antioxidants helps reduce risk of cancer.
- Helps lower high blood pressure and counteract blood clotting, reducing the risk of heart diseases.
- Helps reduce joint pain and headache.
- Possess antibacterial as well as antifungal properties.
Reference: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170106/nutrients
We selectively pick hydroponically grown, chemical-free, and fresh Bird’s Eye Chili from our farm partners.
Storage – Shelf Life
Fresh peppers should be stored in the crisper of your refrigerator until use and will keep for up to two weeks. Avoid rinsing them until just before using to avoid introducing moisture and encouraging decay. To preserve, bird’s eye chiles can be pickled or dried. The peppers can technically be frozen, but it is not recommended since the walls of the small peppers are so thin.
Uses- Bird’s eye Chile peppers are used extensively in Thai, Vietnamese, Malaysian, and Indonesian cuisines. Fresh or dried chiles are added to salads, stir-fries, curries, sauces, sambals, soups, and marinades.
Disclaimer
While we work to ensure that product information is up to date and accurate, we recommend to go through the ingredient list, labels, batch information, warnings and directions before consuming the product. The image(s) shown are representative of actual product. Please note that the product delivered might vary slightly in size, shape or colour. The actual weight of individual product may vary. Hence you will be billed based on the actual weight during processing.
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