Chili Bird's Eye (whole)
Capsicum frutescens
There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chilies were unknown to the rest of the world.
The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.
Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.
Bird's eye chills are the smallest and generally hottest of chilies. Add for pure heat when hotness is more important than flavor.
Take care! Heat level – 9/10.
Other Common Names: Aji
Botanical Names: (Capsicum frutescens)
Health Benefits: All Chili peppers contain capsaicin. The amount of capsaicin is relative to the heat of the Chili pepper. The more pronounced the heat, the more capsaicin. Bird’s Eye Chilies are one of the hottest and thus contain some of the highest amounts of capsaicin. Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy. Capsaicin is also commonly considered a beneficial adjunct to a healthy lifestyle in cardiovascular function, increasing circulation, as well as an appetite suppressant and metabolism booster. Peppers also contain free-radical fighting properties, which may help to maintain a youthful complexion, and prevent cellular damage that can lead to disease. Chilies are also an excellent source of antioxidants Vitamins: A and C, as well as Vitamin K.
| Botanical Name | Capsicum frutescens |
|---|---|
| Common Names | Aji, Red Pepper. |
| Flavor | HOT |
| Contains | Bird's eye chillis |
| Application | To add pure heat to dishes when hotness is more important than flavour. |
