Used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. We mean it. Any dish will welcome a bird’s eye chile. Just keep in mind it’s a medium-high heat pepper and will add a significant spice.
The ground form is extremely noxious and can cause weepy eyes and burned nostrils. Please be careful when using. A note: the flavor is less potent when added as a finishing spice. If added at the beginning of cooking, be aware that the entire dish will be made very hot. Add judiciously.
|Ingredients||Dried Birdseye Chiles.|
|Recommended Applications||This chile is fantastic for marinades or sauces, to go alongside chicken or fish. Use this powder in soups, dips, pastas, and sauces where heat is needed.|
|Basic Preparation||Ready to add to any recipe as directed as no preparation is required.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Caribbean, Indian, Mexican, Thai|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||100,000–350,000|
|Shelf Life||2 Years|
|Country of Origin||India|
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