The hottest peppers we sell! Our organic Thai Birds Eye Chili Peppers are 100,000 heat units! Hottt!!! These are straight from the farms of India where this pepper thrives!Bird’s-eye – tiny but powerful green and red chillies, especially common in Thai and South-east Asian cooking. Bird’s eye peppers are typically harvested when it is approximately an inch in length and matured from green to red or purple in color. It is a popular ingredient in southeast Asian, African, Spanish, and Portuguese cooking. Often referred to as piri-piri, peri-peri, peli-peli, or picante in eastern Europe, the Bird’s eye Chili Pepper is a very hot pepper, adding significant heat to food recipes. It is commonly used to make marinades and sauces for meats, poultry, fish and seafoods. PLEASE NOTE! Cayenne and Chili are the same thing and contrary to popular myth, the difference in their names has nothing to do with either their heat units or origins.
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Chillies in prime condition can be stored for a week or two in a ventilated plastic bag in the fridge. Chilling affects the flavour, so bring them to room temperature before use. Dried chillies will keep for around 12 months if stored in an airtight container away from direct sunlight.
The seeds and flesh of the chilli can both be eaten, but cooking chillies does not reduce the intensity of capsaicin; only removing the seeds and veins will lessen their heat. To prepare fresh chillies, slit them lengthwise, remove the seeds and membranes with the tip of the knife and cut off the stem. Rinse them under cold running water and then prepare according to the recipe. It’s very important to avoid contact with the eyes or any sensitive skin during or after preparing chillies – even washing your hands afterwards may not be enough to remove all the capsaicin.
Mild chillies can be roasted and stuffed in the same way you would a sweet pepper. To roast fresh chillies, place them under a very hot pre-heated grill, directly over a gas flame or – best of all – over hot coals, until the skin blackens and blisters. Be careful not to over-roast chillies as they tend to disintegrate.
Some of the larger dried chillies work better when reconstituted. If you’re making a liquidy dish such as a soup or sauce, add the dried chillies to the pan whole and they’ll plump up during cooking. Otherwise, reconstitute them by soaking in a bowlful of water for about an hour, then use them in the same way as fresh chillies. Crumbled dried chillies work well when fried in olive oil with garlic and mixed with spaghetti for a simple Italian-style supper.
Should you find yourself with a particularly fiery mouthful of chilli, the most effective antidotes are dairy products (particularly when combined with cooling cucumber, as in the Indian raita), because capsaicin is fat-soluble. Eating starchy foods such as bread or rice can also help. A drink of cold water won’t help – it will actually seem to increase the heat.
On Nov-28-11 at 07:49:15 PST, seller added the following information:
On Nov-30-11 at 16:47:33 PST, seller added the following information:
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