Also 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.

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.