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Bird Eye Chillies/Peppers (100g) Thai Name: Prik I Noo Suan The Bird’s Eye Chilli is also known in Thai by the name prig kee nu. These small chilies should not be underestimated because they are only an inch or so long, as they are very spicy. The green bird’s eye chilies are yet to ripen, and the red ones signify ripeness, although you can eat them separately or mix the two together for coloring reasons. The bird’s eye chilli is commonly found in Southeast Asian countries such as Thailand, Laos, Indonesia, Philippines, Malaysia and Cambodia. They are also found in the Kerala area in India, which is where the name for the term Kerala cuisine derives. The small bird’s eye chili plant is perennial, providing tapering of 2-3 chilies at a time. There are varieties of plants, producing red, purple, yellow or black chilies. The bird’s eye chili is believed to belong to Capsicum frutescens, although the perception is changing and some varieties are now believed to belong to Capsicum chinense. As mentioned above, these chilies are known to pack a punch, regardless of how small they are. The chili was actually listed by the Guinness Book of Records as the hottest chili on the planet at one time. Chilies are a fundamental ingredient in Thai cuisine, providing that spice for which the Kingdom’s food is identified. The bird’s eye chili is often dried and ground, and then is placed on the dining table and used as a condiment. Prig Kee Nu (as the Thais call it) can also be ground and used for chilli powder. The bird’s eye chili can be used in a paste along with garlic, vinegar and salt. This paste is then used in a combination of dishes and curries that define the Thai cooking philosophy. Remember these are super hot chilies, so don’t be goaded into eating one whole or you will be in for a surprise. Fresh produce of Thailand These are just some of the Thai recipes that it is used in:
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