De-Stemmed Birdseye Chiles
Bird's Eye Chiles are the same as piri piri chiles and closely related to tabasco peppers. Most popular in eastern Asian cuisines, these chiles are full of heat and authentic flavor.
Suggested uses
Basic prep
Lightly toast and crush to remove seeds.
Storage & handling
Store in a cool, dry place.
Ingredients
Birdseye chiles. Processed in Africa on equipment that also processes peanuts.
Bird's Eye Chiles are very popular in the cuisines of Cambodia, Vietnam, Thailand and the Philippines. While they are most popular in these areas now, they originated in South America and Mexico and were later introduced to Asian cultures through Spanish and Portuguese traders. It was not until the 15th century that the hot pepper was introduced to Europe by the Spanish as a replacement for pricey black peppercorns.
A member of the Capsicum family, Bird's Eye Chiles are not only full of heat, but long regarded for healing abilities and health boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management and digestive issues.
Classic recipe
Portuguese Chicken
Traditional chicken stew from Portugal is rich with tomatoes and wine and spicy. The heat comes from Birds Eye Chiles and can be adjusted in this recipe to meet any preference. Our De-Stemmed Birdseye Chiles are spicy so we remove the seeds here and only use a few. Be sure to wear gloves when handling the dry chiles.
