Thai Bird’s Eye
Capsicum annuum
A compact, high-heat chile name applied to several small, upright-fruiting types across Southeast Asia.
Very hot
50,000–100,000 SHU
- Flavor
- Sharp, fresh, intense.
- Origin
- Southeast Asia
- Best uses
- Curries, sambals, sauces, stir-fry.
- Days to maturity
- 75-100
How the heat plays out
Early estimateHits immediately, climbs to a very high peak, and lingers a while, felt on the tongue. Sharp, focused
In the kitchen
- Fresh
- Small pods work sliced, crushed, or whole.
- Dried
- Dries well.
- Smoked
- Can be used in smoke-forward pastes.
- Roasted
- Quick cooking preserves heat.
- Fermented
- Useful in sambals and sauces.
