Chilli Bird’s Eye Whole
A very small hot chilli. Use sparingly in pickles and curries.
Other Common Names
Scuds, Piri-Piri, Botanical Name: (Capsicum annuum)
Description & Use
There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Chilli Bird’s Eye: Is one of the smallest and generally hottest of chillies. Add for pure heat when hotness is more important than flavour.
Produce of India packed in Australia.