Chili Bird's Eye
Whole bird's-eye chilies, fiery heat for Asian curries and wok.
- Whole bird's-eye chilies with fiery heat and fruit
- A classic for pad thai, tom yum and Asian curries
- Aromatic heat for stews and braises
- Tip: cook in whole and remove before serving
You will receive 34 enjoyment points
Inhalt: 30 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Chili Bird's Eye, whole very hot bird's-eye chilies for Asian cooking
The bird's-eye chili is small but has a concentrated, fiery heat with a fine fruity aroma. We pack the whole pods in our manufactory in Klingenberg am Main. A natural product with possible colour variations.
How to use
A classic for Asian curries, pad thai, tom yum and wok dishes. Cook the whole pods in and they release an aromatic heat into stews, braises and marinades with lamb, beef or robust poultry. Remove them again before serving.
Good to know: the longer the pods cook, the more heat they release. For milder food, leave them whole, for more fire, cut them open or crush them lightly.
A quick Thai wok dish in 4 steps
- Heat 2 tbsp oil in a wok and briefly fry 2 to 3 whole bird's-eye chilies with garlic and ginger.
- Add vegetables and your protein, such as chicken, prawns or tofu, and stir-fry over high heat.
- Deglaze with soy sauce, a little fish sauce and a squeeze of lime.
- Serve with rice and remove the whole chilies before eating. For more heat, crush them briefly.
What makes them special?
Despite their small size, bird's-eye chilies are among the hottest varieties in everyday cooking. Their heat is clear and direct, with a fine fruit behind it that gives Asian dishes their typical kick. As whole pods they are especially easy to dose, since you can always take them out again.
At a glance
- Whole bird's-eye chilies with a fiery heat
- Fine fruity aroma behind the heat
- A classic for pad thai, tom yum and Asian curries
- Ideal for cooking in stews and marinades
- Manufactory quality from Klingenberg am Main
Goes well with
For Asian cooking, combine them well with our Thai Curry and Chinese Wokspice. It gets milder with the ground Chili, and much hotter with Chili Bhut Jolokia. Find more in our spice blends collection.
Frequently asked questions
How hot is Bird's Eye?
Very hot. The small pods have a concentrated, clear heat with a fruity background.
How do I use whole chilies?
Best cooked in and removed before serving. That way you release heat without biting into a whole pod.
How do I control the heat?
Through the cooking time and whether you leave the pods whole, cut them open or crush them.
What are they good for?
For pad thai, tom yum, Asian curries, wok dishes and for stews and marinades.
