Orange in colour, this chilli rates 100,000-225,000 on the Scoville Scale, placing it in one of the hottest groups. Whilst the taste is slightly fruity, it is very pungent and hot. When cooking with birdseye chilli, it is recommended to add at the end of the process, for a less potent flavour. A favourite in Thai and Vietnamese cuisine, it is perfect for soups, salads, stir fries, curries and fish sauce (as a condiment). Used in smallgoods making to create seriously hot salami. In low’n’slow it can be used to create spicy dry rubs for ribs and used in making your own hot sauce.

Misty Gully’s range of premium spices have been sourced especially for making small goods at home, when only the best quality will do!