Whole Birdseye Chili Pepper

Whole birdseye chili peppers are used to add intense heat and fruity flavor to many dishes, especially in Southeast Asian cuisine like Thai curries, soups, and stir-fries. They can be used whole in cooking, or sliced, chopped, or pureed for sauces, marinades, and condiments, and are also a popular choice for making homemade hot sauces or infusing oils.  

Culinary uses

Soups and curries:

Add whole or sliced peppers to dishes like Thai Tom Yum soup or green curry, and remove before serving to control heat. 

Stir-fries:

Toss in sliced or whole peppers during the last 60 seconds of cooking for a burst of heat. 

Sauces and marinades:

Blend them into sauces, marinades, or condiments like sambal to add significant spice. 

Infused oils:

Steep whole chilies in oil to create a spicy oil for drizzling over pizza or using in other recipes. 

Condiments:

Crush them with salt and sugar to accompany dishes or use them to make spicy vinegar. 

Accompaniments:

Serve raw, whole green peppers with fried foods in some cuisines, or use them in salads and other dishes. 

Dehydrating:

Dry and grind them to create chili flakes or powder for later use. 

Cooking tips

Handle with care: Birdseye chilies are very hot, so wear gloves to avoid skin irritation. 

Adjust heat: For less heat, remove the seeds and the white membrane, as this is where most of the capsaicin is concentrated. 

Pair with cooling ingredients: Balance the heat by pairing the chilies with ingredients like yogurt, coconut milk, or lime juice.