Birds Eye Chilli Padi

Vietnam Birds Eye Chilli Padi

Spice up your cooking with Vietnam Birds Eye Chilli Padi, a small but fiery chilli commonly used in Singapore, Southeast Asian and Asian-style dishes. Also known as bird’s eye chilli, birds eye chilli, chilli padi, chili padi, cili padi, red chilli padi, chilli padis, small chilli, 小辣椒, 小米辣, 辣椒 or Capsicum frutescens, this chilli is suitable for sambal, dipping sauces, stir-fries, curries, soups, marinades and hawker-style condiments.

Chilli padi is loved for its sharp heat, fresh chilli aroma and ability to brighten savoury dishes with just a small amount. It is often sliced into soy sauce, pounded into sambal, added to garlic chilli, cooked into curries, or used in spicy seafood, noodles, soups and stir-fries.

Origin: Vietnam.

Birds Eye Chilli Padi Quick Facts

Taste and Heat

Vietnam Birds Eye Chilli Padi has a strong peppery heat and fresh chilli aroma. A small amount can make a dish noticeably spicy, so it is best added gradually if you are not used to very hot chilli.

The heat can vary by colour, ripeness, variety and batch. Red chilli padi is often used for its sharper mature chilli flavour, while green chilli padi can taste fresher and more grassy.

• Small but very spicy chilli
• Fresh peppery aroma
• Common in Singapore hawker-style condiments
• Good for sambal and dipping sauces
• Can be used fresh, sliced, pounded or cooked
• Heat level varies naturally by batch
• Use carefully if you are sensitive to spicy food

Bird’s Eye Chilli, Chilli Padi and Chili Padi

Bird’s eye chilli, birds eye chilli, chilli padi and chili padi are common names customers use for this small hot chilli. In Singapore, “chilli padi” is one of the most familiar local names.

The plural may appear as chilli padis in casual searches, though “chillies padi” or “chilli padi” is often used in everyday speech. In Chinese, it may be searched as 小辣椒, meaning small chilli, or 小米辣, a common Chinese name for small hot chillies.

Chilli Padi Scoville Heat Guide

Customers often search for chilli padi Scoville because this chilli is small but powerful. Bird’s eye chilli / chilli padi is commonly described as a very hot chilli, often around 50,000 to 100,000 Scoville Heat Units.

This is a general guide only. Actual spiciness can vary depending on variety, growing conditions, ripeness, colour, storage and batch. Always start with a small amount when cooking for guests or children.

Birds Eye Chilli Singapore and Chilli Padi SG

If you are searching for birds eye chilli Singapore, chilli padi SG or chili padi for local cooking, SKC Fruits offers Vietnam Birds Eye Chilli Padi when available for everyday kitchen use.

This chilli is suitable for Singapore-style meals such as sliced chilli in soy sauce, chicken rice chilli, seafood dipping sauces, sambal, fried noodles, spicy soups, curries and stir-fried vegetables.

Fresh Chilli Padi vs Dry Chilli

This product is sold as fresh chilli padi, not dry chilli. Fresh chilli padi gives a sharper, brighter chilli flavour, while dry chilli gives a deeper, more concentrated dried chilli aroma and is often used in chilli oil, dried chilli paste and mala-style dishes.

If you want to dry chilli padi at home, make sure the chillies are clean, dry and free from mould before drying. Store dried chillies in an airtight container away from moisture.

Chilli Manis Note

Some customers search for chilli manis, but chilli padi is not a sweet chilli. “Manis” means sweet in Malay and Indonesian, while chilli padi is known for strong heat.

If you want a sweet-spicy sauce, chilli padi can be mixed with sugar, vinegar, garlic, lime, fish sauce or soy sauce to make a sweet chilli-style condiment.

How to Use Birds Eye Chilli Padi

Birds Eye Chilli Padi can be used raw, sliced, pounded, blended or cooked. Remove the stems before use, and wash only when you are ready to cook or serve.

• Slice into light soy sauce or dark soy sauce
• Pound into sambal belacan
• Blend into garlic chilli sauce
• Add to curries, soups and stews
• Use in Thai-style salads and dipping sauces
• Add to fried noodles, fried rice and stir-fries
• Use in marinades for seafood, chicken or tofu
• Mix with lime, garlic and fish sauce for a spicy dip

Handling Tips for Spicy Chilli

Birds Eye Chilli Padi can irritate your skin and eyes if handled carelessly. Avoid touching your eyes after cutting chilli, and wash your hands thoroughly after handling.

If you are cutting a large quantity, consider wearing gloves. For less heat, use fewer chillies or remove some of the seeds and inner membrane before cooking.

• Use a clean knife and board
• Avoid touching your eyes after handling chilli
• Wash hands thoroughly after cutting
• Wear gloves if preparing many chillies
• Start with a small amount when cooking
• Keep away from young children and pets

Storage and Handling

Keep Vietnam Birds Eye Chilli Padi refrigerated, dry and unwashed. Excess moisture can make fresh chillies soften or spoil faster.

Store them in a container or produce bag lined with paper towel if needed. Wash only before use, and remove any soft, mouldy or leaking chillies early so the rest of the pack keeps better.

• Refrigerate after delivery
• Keep dry and unwashed during storage
• Use paper towel to absorb excess moisture
• Store in a produce bag or container
• Wash only before cooking or serving
• Remove soft or mouldy chillies early
• Use as soon as possible for best aroma and heat
• Discard if slimy, mouldy or fermented-smelling

Nutrition Information

Approximate values per 100g of raw hot chilli. These are general nutrition values and are not lab-tested values for the current Vietnam Birds Eye Chilli Padi batch. Exact values may vary by chilli variety, ripeness, colour, size, origin and batch.

Birds Eye Chilli Padi is usually eaten in small amounts as a spice or condiment. It can be enjoyed as part of a balanced diet, but it may be too spicy for some people.