Bird’s eye chillies are common chillies of India. They are hot but decent enough to be used regularly in Indian meals.
They are grown organically widely in Meghalaya and provide great taste to your meals.
In March the field is made ready, by clearing and burning the foliage and in April the field is ploughed and the seeds planted.
By June the saplings are ready to be transplanted. September is the month that the bird’s eye chilli is ready for harvesting! All of the six months, that is all. Extra hands are hired only during the planting and harvesting months.
Bird’s Eye Dry chilli grows in plenty in Northeast India. It is called ‘sohmynken khnai’ in the local Khasi language, the literal translation is ‘mouse chilli’, because of the small size.
It is also known as Thai pepper. It falls in the list of world’s hottest chillies with the hotness of 50,000 to 100,000 heat units.
Some say the Bird’s Eye Chilli gets this name from the fact that chilli seeds look similar to the eyes of a bird. It is also said that it is called Bird’s eye chilli because birds widely spread the chilli seeds across different regions. It grows in North East India and in some parts of Kerala where it is known as Kanthari Mulaka.
This chilli is hot and pungent. It uplifts the delicacy of a dish by adding a certain zing, colour, and flavour to it. Bird’s eye chilli is high in Capsaicin which creates its primary taste.
Bird’s eye chillies come in different colours, including vibrant red, green, yellow, and orange. Sometimes, you will also find black or purple varieties of these peppers.
Bird’s eye chillies are on the slightly milder side, because of this you will be able to taste some subtle flavours, not just the heat. With every bird’s eye chilli, you will get hints of fruit-like flavours. If you taste a bird’s eye while it is still green, it will taste extra sour and citrusy while the dried flakes are a little pungent.
Known as the 'little red devil', as the name suggests, adding this chilli into anything you cook will give it an overwhelming punch. On the Scoville scale, the rate between 50,000 and 100,000 Scoville units. They are hot but decent enough to be used regularly in Indian meals. It is grown traditionally by the farmers of Meghalaya.
The extra mile we take to ensure we provide the best-
Our team travels to the most isolated and remote villages to source the best ingredients. We make sure that the ingredients we use in our products come straight from the farmers and beekeepers who make an effort in providing us with the purest and highly genuine produce. These are a few ways how we ensure the purity of our products:
Capsaicin is a chemical compound that helps to heal stomach ulcers and indigestion. It helps in controlling flatulence. Bird’s eye chilli also keeps blood pressure and cholesterol level in check. There are traditional remedies for arthritis pain which use a bird’s eye chilli. Eating this chilli increases the metabolism rate and hence helps in weight-loss. It is also used to treat bruises and swelling by some people.
Hot Chilli Peppers are known to have the following health benefits.
Bird’s eye chilli powder can be used for any curry-based dishes and give them a hot spicy punch