Thai Bird Eye (Prik Jinda) Chilli Seeds

Variety: Thai Bird’s Eye

Species: Capsicum Annuum

Origin: Originally from Thailand, this fiery chilli pepper was introduced by the Portuguese in the 16th century. It quickly became a favourite due to its vibrant red colour and intense heat.

Picante Class: Common

Category: Heirloom, Regionally Significant

Description: The Thai Bird’s Eye Chilli is a small, elongated pepper that packs a punch. At about 5cm long, it comes in various colours, indicating ripeness. Green chillies are unripe and have a biting heat, while red ones are fully mature, offering a mellower, enduring warmth. These tiny chilis are beloved for their fruity, peppery flavour and intense heat, rating between 50,000 and 100,000 Scoville units.

Plant Size:

Pungency:

Grow Difficulty: Easy

Days to Germination: 7 to 14 days

Days to Harvest: About 80 to 100 days after transplant

Culinary Uses:

• Southeast Asian Cuisine: These chillis are staples in Thai, Vietnamese, Malaysian, and Indonesian dishes. Add them to salads, stir-fries, curries, sauces, sambals, soups, and marinades.

• Simple Sauce: Serve sliced bird’s eye chillis alongside Thai dishes with a simple sauce of lime juice and fish sauce.

• Stir-Fries and Curries: Fresh or dried, these chillis add heat without overwhelming the flavours of your dishes.