Aalso known as Thai Chillies, Bird's Eye Chillies, Thai Dragon Peppers, Prik Kee Noo which translates to "mouse droppings chilli" in Thai, referring to their small size and shape), or Padi, are renowned for their potent heat and robust flavour. These small chillies, slender and about 2 to 3 centimeters long with a pointed tip, are available in both red and green varieties. The green chillies provide a bright, grassy heat, while the red ones are slightly sweeter and more mature, offering an intense spiciness that defines Thai cuisine. Both types deliver sharp, pungent heat that can dramatically transform culinary dishes.

Seasons/Availability:
These chillies are available year-round due to their cultivation in warm climates, which are ideal for maintaining their fiery flavour and vibrant colours.

Uses & Flavour Pairings:
Essential for Thai dishes such as Pad Thai, curry pastes, and spicy salads, Thai Birdseye Chillies are perfect for infusing oils and vinegars and can be used fresh, dried, or ground. They pair excellently with garlic, lemongrass, coconut milk, and meats like chicken and pork, enhancing dishes with their robust spiciness.

Nutritional Information & Allergens:
Thai Birdseye Chillies are rich in vitamins A and C, beta-carotene, and capsaicin, the latter of which is noted for its anti-inflammatory properties and ability to boost metabolism. These chillies are naturally free from common allergens.

Preparation and Storage:
Due to their intense heat, it is advisable to handle these chillies with gloves to avoid irritation. They should be washed before use and can be chopped finely to distribute their heat throughout the dish. Store them in the refrigerator for up to a week, or dry them to extend their shelf life for several months.

History:
Originating from Southeast Asia, Thai Birdseye Chillies are integral to the region’s culinary practices, celebrated for their ability to add depth and heat to traditional dishes.