Bird’s Eye Chiles are the same as Piri Piri chiles & closely related to tabasco peppers. Most popular in eastern Asian cuisines, these chiles are full of heat & authentic flavor. 1: Color ranges from orange to red to purple to black 2: Approximately 1-inch long & slender 3: Ranging 50,000 to 175,000 on Scoville Heat Scale Bird’s Eye Chiles are very popular in the cuisines of Cambodia, Vietnam, Thailand, & the Philippines. While they are most popular in these areas now, they originated in South America & Mexico & were later introduced to Asian cultures through Spanish & Portuguese traders. It was not until the 15th century that the hot pepper was introduced to Europe by the Spanish as a replacement for pricey black peppercorns. A member of the Capsicum family, Bird’s Eye Chiles are not only full of heat but long regarded for healing abilities & health-boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management, & digestive issues. 1: Use in sauces & marinades 2: Use where heat is desired in pasta, soups, sauces, & dips 3: Remove seeds for less heat STORAGE & HANDLING: Store in a cool, dry place. INGREDIENTS: Birdseye chiles. Processed in Africa on equipment that also processes peanuts. Birdseye Chiles Bird’s Eye Chili, Thai Piri Chiles - De-stemmed Spices
