Chillies get their heat from a substance called capsaicin, which is in its highest concentration in the seeds and seed-bearing placenta inside the chilli. Small chillies are generally very hot, as the ratio of seeds and placenta to outer flesh is higher than it is in a larger chilli. In addition, the seeds and placenta are light in colour, almost a pale cream, so when these thin skinned small Bird’s Eye Chillies are ground, the powder will be comparatively light in colour.
Have a gentle sniff of the powder before using it (be careful not to inhale too deeply) and notice the tantalising, rich, almost caramel-like notes. This special chilli powder is about flavour as well as heat, that’s why a light sprinkle on my breakfast eggs sets me up for the day!
This chilli powder is excellent in both Indian and Asian curries, stir fries, chilli con carne, spiced pasta dishes and whenever a chilli lover wants a special hit.