Dried Birds Eye Chilli pods

DRIED BIRDS EYE CHILLI PODS

How to Use: Birds Eye chillies are extremely hot and potent, originating from Thailand and widely used across Southeast Asian cuisine. These small, fiery pods pack a serious punch, rating between 50,000-100,000 Scoville units. To use them effectively, you can crush them whole into dishes, snip them with scissors, or grind them into flakes or powder. For a milder flavour, remove the seeds before using. They’re brilliant for adding intense heat to stir-fries, curries, soups, and marinades. A little goes a long way—start with just half a pod and adjust according to your heat tolerance.

Recipe 1: Thai Basil Chicken (Pad Kra Pao)

• 500g chicken mince
• 4 cloves garlic, minced
• 2-3 Birds Eye chillies, finely chopped
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• Large handful Thai basil leaves
• Steamed jasmine rice, to serve

Heat oil in a wok over high heat. Add garlic and chillies, stir-frying for 30 seconds until fragrant. Add chicken mince, breaking it up with a wooden spoon. Once nearly cooked through, add fish sauce, oyster sauce, soy sauce and sugar. Stir-fry for another minute. Turn off heat and fold in the Thai basil leaves until just wilted. Serve immediately over steamed rice.

Recipe 2: Birds Eye Chilli Oil

• 10 dried Birds Eye chillies
• 250ml neutral oil (like grapeseed or sunflower)
• 1 star anise
• 2 cloves garlic, crushed
• 1 tsp Sichuan peppercorns (optional)
• 1 tbsp sesame seeds

Crush the dried chillies slightly to release their flavour. Combine all ingredients in a small saucepan and heat on low for 20-25 minutes, ensuring the oil doesn’t smoke. Remove from heat and allow to cool completely. Strain into a sterilised glass bottle and use as a condiment for noodles, dumplings, or drizzled over eggs or vegetables.

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