Bird’s Eye Chilli may be small, but it packs a punch!
Bird’s eye chilli, or chillies in general, are nutritionally classified as a vegetable. It is used widely in cooking to spice up and provide a depth of flavour to food. What you might not know is that it also provides a range of nutrients, minerals and plant compounds, such as vitamins B1, B2, B3, and C, calcium, phosphorus, copper, potassium and many more.
What makes the bird’s eye chilli special is its high capsaicin content, which makes it among the ten hottest chilli peppers in the world!
But what’s capsaicin?
Capsaicin is the active compound found in bird’s eye chilli and other peppers that is responsible for the hot and spicy flavour. However, that’s not all capsaicin has to offer. Research shows that the capsaicin in bird’s eye chilli has so many health benefits, including:
- Helping digestion by increasing the production of enzymes and gastric acid
- Improving metabolism, which can accelerate weight loss
- Improving heart function and health
- Helping infection with its anti-fungal properties
- Boosting immunity and providing anti-inflammatory benefits
- Promoting hair growth and healthy skin
- Helping to regulate blood pressure and minimise risk of stroke
- Improving detoxification of harmful substances from the body
There are several ways you can enjoy this beautiful spice. Chilli powder is generally a versatile spice, but our Organic Bird's Eye Chilli Powder is special. It is 100% organic, farmed to strict standards and absolutely vegan friendly. Our chilli powder is also part of the Organic Spice Bundle
Here's a recipe that will tickle your spice buds!
Pulled mushroom tacos
- 200g oyster mushrooms
- 1 tsp Dhow bird’s eye chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp garlic infused olive oil (or EVOO and fresh garlic)
- 1/2 brown onion, diced
- 1 tbsp tomato paste
- 2-3 tbsp soy sauce
- 1 tbsp maple syrup
- A pinch of salt & pepper
- 8 corn tacos
- 8 fresh tomatoes, chopped
- 1 long green chilli, sliced
- 1/4 red onion, sliced
- 1 small iceberg lettuce
- Coriander, to garnish
- Plain coconut yoghurt (optional)
- Shred the mushrooms using a fork to make incisions and then pull individual strands apart with your hands.
- Heat up the olive oil in a heavy bottom frying pan.
- Add in the diced onion, fry on a gentle heat for about 10 minutes until translucent and lightly browned.
- Add the ground cumin, coriander and smoked paprika, and cook for a minute or so.
- Mix in the tomato paste and our bird’s eye chilli.
- Add in all the mushrooms and coat them with the spices.
- Add soy sauce, maple syrup and water, if it’s getting too dry. Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed.
- Season with some pepper, cook for another 5 minutes and allow the mixture to cool down.
- To assemble: heat the tacos, then add pulled mushrooms, chopped lettuce, fresh tomatoes and red onions in the middle of each taco. Top with coconut yoghurt and fresh coriander.