Bird’s eye chilli is treasured for its unique pungency and spiciness. The chilli gets its name from its petite size and a shape which is similar to a bird’s eye. Chillies are believed to have been cultivated for over 6,000 years and since then different varieties of chillies have been discovered.
Notice the image closely, is it not so? Long, slender and tapering! Bird’s eye chilli is believed to have a high Capsaicin content. It is grown in most parts of the Northeast India, mainly in the states of Meghalaya and Assam and is also cultivated in the state of Kerala. Bird’s eye chilli plants require ample amount of shade and water for proper growth.
The fields are prepared in March when all foliage is cleared and then ploughed. In April, the seeds are sown and June sees the saplings transplanted. By September, the chillies are ready for harvesting.
Capsaicin is responsible for its pungency. So how does this work? Capsaicin present in chilli binds with the receptors in the mouth. These receptors are responsible for sensing the heat, leading to a burning sensation. But, people tend to love it once they get used to it!
It is used widely for seasoning purposes, but take care to start with a little quantity at a time. The way it is most relished in Meghalaya is in its pickled form where additional spices like fenureek, fennel Seed, black cumin seed, mustard seeds and bishop weed seeds are blended in. The pickle looks visually very appealing and it adds a great punch to salads too.
Zizira is proud to present all chilli aficionados with a range of chillies in various forms. Visit Zizira's store for a masala treat in spices ranging from Lakadong turmeric to Pepper to Chillies!
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