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Fresh Bird Eye Chilli, also known as Hari Mirch and Pacha Milagai, is a small green chilli with an intense, sharp heat. It is widely used in Indian, Thai and South Asian cooking and should be added carefully to curries, chutneys, pickles, sauces and stir-fries. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Slit a chilli and add it to tadka for dal or sambar, blend a small amount into coriander and mint chutney, or use it in Thai curry paste and sambal. Bird eye chilli can also be finely chopped for pickles, stir-fries and noodle dishes. Add gradually and taste before using more.
How hot are bird eye chillies?
They are much hotter than many standard green chillies. Use a small amount first and adjust carefully.
How can I reduce the heat?
Use less chilli and remove the inner membrane and seeds. Yoghurt or coconut milk can also soften the overall heat of a dish.
Can I substitute regular green chilli?
Yes, but the heat and flavour will differ. Adjust the quantity to taste.
