he Bird’s Eye Chilli is also known in Thai by the name prig kee nu. These small chillies should not be underestimated by their size as they are very spicy. The green bird’s eye chillies are yet to ripen, and the red ones signify ripeness, although you can eat them separately or mix the two together for colouring reasons.

The bird’s eye chilli is commonly found in Southeast Asian countries such as Thailand, Laos, Indonesia, Philippines, Malaysia and Cambodia. They are also found in the Kerala area in India, which is where the name for the term Kerala cuisine derives.

The small bird’s eye chilli plant is perennial, providing tapering of 2-3 chillies at a time. There are varieties of plants, producing red, purple, yellow or black chillies. The bird’s eye chilli is believed to belong to Capsicum frutescens, although the perception is changing and some varieties are now believed to belong to Capsicum chinense.

Chillies are a fundamental ingredient in Thai cuisine, providing that spice for which the Kingdom’s food is identified. The bird’s eye chilli is often dried and ground, and then is placed on the dining table and used as a condiment. Prig Kee Nu (as the Thais call it) can also be ground and used for chilli powder. The bird’s eye chilli can be used in a paste along with garlic, vinegar and salt. This paste is then used in a combination of dishes and curries that define the Thai cooking philosophy. Remember these are super hot chillies, so don’t be goaded into eating one whole or you will be in for a surprise.

Our Asian Fruits and Vegetables are air freighted weekly from Thailand, ensuring you receive the freshest and highest quality produce available.