Cook with Bird's eye chili
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Sweet-spicy Sichuan sauce — dumplings, noodles, ice cream, everything
Coarse Korean chili — kimchi making requires specific large flakes
Chili bean sauce — mapo tofu, twice-cooked pork, dan dan noodles
About
Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam, these are often called boonie peppers or Doni Sali, which can be a term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile