Bird's eye chili

The Thai chili, also known as prík kii nuu (Thai: พริกขี้หนู, literally "mouse-dropping chili") or bird's eye chili, is a small, fiery chili pepper originating from Thailand. It is widely used in Southeast Asian cuisines, particularly in Thai, Lao, Cambodian, and Vietnamese dishes, to add heat and flavor. The chili is typically green or red, measuring about 2.5–5 cm (1–2 inches) in length, and is known for its high capsaicin content, which gives it a Scoville rating of 50,000–100,000 SHU. In Hebrew, it is called פִּלְפֶּל תַּאִי (pilpel tai). In Vietnamese, it is referred to as ớt hiểm, and in Lao, it is known as phrik khee nu. The Thai chili is often used fresh, dried, or powdered, and is a key ingredient in many traditional sauces and curries.

Wikipedia Information

Bird's eye chili

Variety of chili pepper

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.

Last modified: 2025-10-25T13:21:45ZView full article on Wikipedia