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Product Description
Origin
Thailand grows more than ten chili varieties they call "Prik".
Bird Red Chili is widely grown in Thailand.
Taste
Thin and pointed, Bird Red Chili vary from one-half to three inches long.
Many tiny seeds inhabit its tough-textured thin flesh.
Typical of Thai cooking, this hot chili releases a very strong lingering
heat.
Usage
Curries, soups and salads respond well to the intense heat of this very
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
chili 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.
Health Benefits
Providing an excellent source of vitamin C, the B vitamins, significant amounts of iron, niacin, thiamine, magnesium and riboflavin, chili
ontain 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.