Thailand grows more than ten chili varieties they call "Prik".
Bird Green Chili is widely grown in Thailand.
Thin and rough-skinned, Bird Chili Green are long and narrow with a
very pointed end.
Its flesh has many tiny seeds, and above all do not let its seemingly
tiny size be deceiving or underestimated.
Typical of Thai cuisine, this blazing hot chili has a seriously strong
Curries, soups and salads respond well to the intense heat of this ver hot chili.
Add gently and sparingly to heat up stir-fries and all Asian dishes.
Mix with sugar and salt; use as a condiment for fresh fruit.
Always wear rubber gloves or wash hands with soapy water when handling
hili to avoid possible skin and eye irritation.
To calm and soothe a chili burn in the mouth and throat, drink
milk rather than water.
Ice cream, sour cream and yogurt also ease the burn.
Providing an excellent source of vitamin C, the B vitamins, significant
amounts of iron, niacin, thiamine, magnesium and riboflavin, chili
contain more vitamin A than any other food plant.
Nutritionally beneficial, they are cholesterol-free, saturated
fat-free, low in calories, low in sodium and high in dietary fiber.