Attractive and brightly coloured with a smooth shiny skin. Birdeye chillies are small, long and thin. They can be red or green. They are very hot and add a distinctive flavour to dishes.

Peppers vary in degrees of heat (measured by the Scoville Scale). As a general rule, the smaller the chilli the hotter it is, but the colour is no guide to heat. The heat of the chilli comes from capsaicin, an oil which is concentrated in the seeds and the white pith that surrounds the seeds, although it is present in the flesh too.

CHILLI, BIRDEYE are classed as a vegetable.


Chillies can be used raw or cooked. Use raw in dips, salsas, salads, or as a garnish. Alternatively, try cooking in stir-fries, soups, stews, vegetables dishes, oriental soups, Thai and Indian curries and rice dishes.

Nutritional Information

Typical values per 100g: energy 45 kcal, 189 kJ; protein 2.2g; carbohydrate 6.7g; fat 0g.


Remove the stalk, cut the chillies in half lengthways and remove the seeds. Rinse flesh, then slice or chop as required. It is advisable to wear rubber gloves when preparing chillies and to wash equipment thoroughly after use. Avoid rubbing any of the fiery oil into your eyes. If you prefer a milder taste remove seeds and pith before cooking.


Store in a refrigerator for up to 7 days.


Chillies should be smooth, shiny, bright and firm. Avoid any that are dull, shrivelled or discoloured.

Fun Fact

Overdone the chilli? Too hot to eat? Use milk, yoghurt or cucumber for cooling relief.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.