Bird's Eye Chilli - A Fiery Jewel

Product Description:

Tiny in size but mighty in heat, the Bird’s Eye Chilli, locally known as Kon Jolokia or Dhan Jolokia in Northeast India, is a spice that commands respect. These petite pods, measuring barely an inch long, ripen into brilliant shades of red and orange, tapering like tiny flames, and deliver an intense, fiery aroma and pungency.

Renowned across Southeast Asia — from Thailand to the Philippines — this chilli is what gives dishes like Thai Curries their unforgettable kick. It’s a staple in sauces, curries, stir-fries, marinades, and fiery chutneys. In the Indian Northeast, it’s also used to prepare traditional pickles and chilli-infused vinegar, lending a bold flavor with just a drop.

The leaves of the Bird’s Eye Chilli are also edible and appear in Filipino recipes like tinola, used as a leafy green. In fact, this chilli is so iconic in Southeast Asia that the Chinese communities there refer to it as the “chilli that points to the sky” — a poetic nod to how the fruits grow upright.

Beyond the kitchen, this chilli has long been prized in folk medicine. Traditionally used to ease joint pain, toothaches, flatulence, and indigestion, it also serves as a natural insect repellent when mixed with water.

Grown in the hilly regions of Northeast India, the Bird’s Eye Chilli is among the spiciest native chillies in the country. But be warned — this isn’t a chilli to heap on your plate. Just half a spoonful of chutney or pickle is enough to light up your senses. For those still building their spice tolerance, this is a delicacy to savour in cautious, flavorful doses.