Smoked Red Bird’s Eye Chili

The Bird’s Eye Chili is a small variety of chili originating from Africa and Asia. It is characterized by its small size, conical or oval shape, and intense heat. This chili is often used to add spiciness to dishes and is popular in many cuisines worldwide.

What are the characteristics of Bird’s Eye Chili?

Bird’s Eye Chilies are relatively small, typically measuring between 1 and 3 centimeters in length. They have a conical or oval shape, sometimes resembling a small pointed bell pepper. The color varies depending on maturity. Immature chilies are green, then they turn yellow, orange, and red as they ripen.

Bird’s Eye Chilies are known for their high level of spiciness. They generally fall within the hot range on the Scoville scale, which measures the heat of chilies. In addition to their intense heat, dried bird’s Eye Chilies can also have subtle floral notes and other aromas, depending on the specific variety. They develop floral, slightly chocolatey notes.

Bird’s Eye Chili generally ranks quite high on the Scoville scale, which measures the heat of chilies. The heat range of Bird’s Eye Chili varieties can vary from 50,000 to 100,000 Scoville units, depending on the specific variety and growing conditions. Our dried Bird’s Eye Chili is situated in the middle, around 80,000 Scoville units, or level 8 on the simplified Scoville scale.

Although these chilies are known for their intense heat, it’s interesting to note that traditional Khmer cuisine in Cambodia is not particularly known for its spiciness compared to some other Asian cuisines. Cambodian cuisine often favors a subtle balance of flavors, and Bird’s Eye Chili is used sparingly, adding a gentle heat rather than intense spiciness.

Khmer cuisine often prefers complex and balanced flavors, emphasizing ingredients such as fresh herbs, mild spices, and aromatic sauces. Therefore, while Bird’s Eye Chili is present in Cambodian cuisine, it is used in moderation, contributing to a culinary experience where the heat complements rather than overwhelms the flavors.

The smoking of Red Bird’s Eye Chilies is conducted using a cold-smoking technique that pays homage to the distinctive terroir of Kampot. Carefully selected coconut chips and rice husks are used to infuse the chilies with a delicate smoke.

This cold-smoking process preserves the natural flavor and characteristic heat of the Bird’s Eye Chilies while adding subtle smoky nuances that enrich their aromatic profile. The meticulous selection of smoking materials helps capture the essence of the Cambodian terroir, offering a unique and refined taste experience.

This traditional method, perpetuated by La Plantation, ensures that each cold-smoked Red Bird’s Eye Chili embodies the heritage of Kampot’s terroir, providing culinary enthusiasts with a spice of exceptional quality, imbued with the subtle aromas of the region.

Smoked Red Bird’s Eye Chilies are the ideal ingredient to add a smoky and spicy touch to a variety of dishes. Here are some original ideas for cooking with these chilies:

• Sprinkle smoked red Bird’s Eye Chilies on your meats before grilling to add a smoky and spicy dimension to every bite.
• Transform your avocado toast into a burst of flavors by adding these smoked chilies. The combination of creamy avocado texture and smoky heat creates a unique culinary experience.
• Infuse your scrambled eggs with flavors by adding a pinch of chilies. Their subtle heat and smoky aromas will instantly enhance this classic breakfast dish.
• Add an aromatic depth to your favorite spicy sauces, such as harissa, rougail, or Argentine chimichurri, by incorporating these smoked chilies. Their delicate smoke will intensify the profile of each sauce.
• Give your guacamole a kick by incorporating a touch of smoked chilies. This bold combination of flavors will create a memorable guacamole.
• Add smoky heat to your pasta or rice dishes by integrating these chilies into the preparation. Their unique aroma will transform your dishes into an unforgettable culinary experience, particularly pasta vongole (with clams and parsley) or aglio e olio (garlic and oil).
• Create your own spicy condiments by mixing these smoked chilies with olive oil, vinegar, and herbs. Use them as a side to add a kick to your favorite dishes.
• Explore the sweet-spicy fusion by adding a pinch of smoked red Bird’s Eye Chilies to your melted chocolate. Create unique desserts, such as spicy chocolate truffles.
• Accompany your favorite cheeses with a spicy touch by sprinkling these smoked chilies. Create a unique cheese platter by pairing artisanal cheeses with this distinctive flavor.

By judiciously dosing these smoked chilies, you can explore a variety of creative culinary ideas, combining heat, floral notes, and smoky aroma for memorable dishes.

IMPORTANT: It is essential to exercise caution when using Bird’s Eye Chilies in cooking, as their heat can be very strong. If you handle the chili with your fingers, make sure to thoroughly clean your hands and utensils to avoid any discomfort.

Transfer the whole Bird’s Eye Chilies into an airtight container, such as a glass jar with a sealed lid. Ensure the container is clean and dry before placing the chilies inside.

Store the container in a cool, dark place, away from direct sunlight and excessive heat. Heat and light can alter the flavor and potency of the chilies.

Avoid humidity by keeping the Bird’s Eye Chilies in a dry location. Moisture can lead to mold formation and compromise the quality of the chilies.

By following these storage tips, you can extend the shelf life of your smoked Bird’s Eye Chilies while preserving their characteristic spicy flavor. It is recommended to regularly check the chilies to ensure they remain in good condition.