Chili Birdseye Whole 50g
Handle with care! Our Whole Bird's Eye Chilies are famous for their intense, sharp heat and slightly fruity undertones. A staple in Southeast Asian cuisines, these small but mighty chilies pack a serious punch and are perfect for infusing oils, making fiery pastes, and adding raw heat to dishes. Unlock the fiery potential of this iconic chili: Spice Pastes & Curries: Soak in warm water to rehydrate, then blend into authentic Thai curry pastes (e.g., Green Curry) or sambal.
Infused Oils & Vinegars: Add a few whole chilies to a bottle of oil or vinegar to create a beautifully spicy base for dressings and cooking.
Spice Grinds: Dry roast briefly and grind in a mortar or spice grinder to make your own incredibly potent chili flakes or powder.
Slow-Cooked Dishes: Add a single whole chili to soups, stews, and braises (like rendang) for a deep, building heat. Remove before serving.
Fiery Garnish: Finely slice (handle with gloves!) and use as a garnish for noodles, stir-fries, and soups. A Word of Caution: These are very hot chilies. Always handle with care.
We recommend using gloves when cutting or processing them and avoiding touching your eyes or face. Start with a very small amount and add more to taste.
How to Use: For a slower release of heat, add whole. For immediate, intense heat, crush, slice, or grind. To rehydrate for pastes, soak in warm water for 20-30 minutes until soft.
Storage: Keep in an airtight container in a cool, dark, and dry place.
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Categories: Spices / Herbs / Salts (107)
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14/386 Richmond Road, Grey Lynn, Auckland 1021