Fresh Chilli Padi (小辣椒)

Spice up your Singaporean cuisine with bird's eye chilli: Exploring the Heat of Chili Padi, a popular Nonya delicacy! Discover the fiery flavour of Bird's Eye Chilli, also known as Chili Padi, a staple ingredient in many spicy Singaporean dishes. With 50,000 to 100,000 Scoville units, this small but mighty chilli packs a punch and is incredibly spicy. Learn about its significance in Nonya cuisine and how it can elevate your taste buds to new heights. Spice up your food with this culinary tradition, flaming flavour enhancer.

STORAGE

Chillies can be kept in the fridge for up to a week if stored correctly.

FUN FACTS & TIPS

Fresh Chilli Padi are commonly used in dishes in Asia and are particularly noted for their intense peppery spiciness. Highly acclaimed in Asian cuisine, Bird's Eye Chilli is often used in various Thai dishes, including curries and salads. In Singapore, this is the most common chilli we eat in hawker centres, sometimes in different variations such as garlic chilli combined with chicken rice. Another typical way Singaporeans enjoy is by cutting it up and drizzling it with light or dark soy sauce over it.

NUTRITION & HEALTH BENEFITS

• Boosts metabolism
• Improves the immune system
• Reduces inflammation
• Improves heart health
• Fights diabetes
• Relieves migraines
• Provides relief from joint pain
• Keeps your hair and skin healthy

Packed with vitamin C, vitamin B6, vitamin B, vitamin K1, vitamin A, potassium and copper,

Common Names: Bird's Eye Chilli, Thai Chili, Cili Padi, Kanthari, Chili Pepper, Capsicum Annuum, Capsicum Annuum L. And Capsicum Frutescens L, 小红辣椒, 小米辣., Chabai, Cabai, Chabai Achong, Lada Merah, Lada Chanchang, Cili Hijau, Cilimerah, Lombok, Chabe Sabrang, Capsieum Frutescens, Cabai, Chabai Burong, Chabai Rawit, Lada Api, Lada Merah, Lada Kerawit, Lombok Belis, Lombok Jemprit, Chabe Chengek, Lajiao, Hsiam Chiao, La Tsiu