Bird's eye chili facts for kids
Quick facts for kids Bird's eye chili |
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Several bird's eye chilis on a shrub
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| Species | Capsicum annuum |
| Cultivar | Bird's Eye |
| Heat |  Very hot |
| Scoville scale | 100,000 - 225,000 SHU |
The Bird's eye chili is a very spicy chili pepper. It is also known as Thai chili because it is very popular in Thailand. In Thai, it's called prik ki nu, which means "mouse dung chili" because of its small shape. This chili comes from Mexico and is a type of Capsicum annuum.
Today, you can find Bird's eye chilis growing all over Southeast Asia. They are used a lot in many Asian cuisines. Sometimes, people might confuse it with another chili called "siling labuyo". That chili looks similar but usually points upwards and is from a different plant species.
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What Are Bird's Eye Chilis Like?
The Bird's eye chili plant is a perennial plant. This means it lives for more than two years. Its fruits are small and pointy. Often, two or three chilis grow from the same spot on the plant. These chilis are known for being very, very spicy!
Even though they are small, Bird's eye chilis are quite hot. Their heat is measured using something called the Scoville scale. Bird's eye chilis usually score between 100,000 and 225,000 Scoville units. To give you an idea, this is much hotter than a common jalapeño pepper. It's also about half as hot as some very fiery habanero peppers.
Where Do Chilis Come From?
All the chilis we see around the world today first grew in Mexico, Central America, and South America. They were spread to other parts of the world by Spanish and Portuguese explorers and traders. This happened during a time called the Columbian Exchange. Many other common foods, like maize (corn), tomatoes, and pineapples, also spread this way. The chili varieties found in Southeast Asia today arrived there in the 1500s or 1600s.
How People Use Bird's Eye Chilis
Bird's Eye Chilis in Food
Bird's eye chilis are a key ingredient in many dishes.
- In Indonesian cuisine, these chilis are used in many different meals. They are also a main part of sambals, which are spicy sauces.
- In Vietnamese cuisine, you can find these chilis in soups, salads, and stir-fried foods. They are also used to make many sauces, pastes, and marinades. People often eat them raw, either fresh or dried, to add a spicy kick.
- In Thai cuisine, Bird's eye chilis are loved for their fruity taste and extreme spiciness. They are used a lot in Thai curries and Thai salads. Both green and ripe red chilis are used. Sometimes, people just eat them raw on the side with meals like khao kha mu (stewed pork with rice).
Bird's Eye Chilis as Decorations
Some types of chilis are grown because they look pretty, not just for eating. These are called "Thai ornamental" chilis. Their peppers point upwards on the plant. They change colors from green to yellow, then orange, and finally red.
One special type is called "Numex twilight". It's similar but less spicy. Its fruits start out purple, then turn yellow, orange, and red, creating a beautiful rainbow effect on the plant. These decorative peppers can even grow wild in places like Saipan and Guam.
See also
In Spanish: Chile ojo de pájaro para niños
