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Small but ferociously hot, Bird Eye Green Chilli — known as Hari Mirch in Hindi and Pacha Milagai in Tamil — is one of the most intensely spicy chilli varieties used in Indian, Thai, and South Asian cooking. Despite their tiny size, bird eye chillies pack an extraordinary punch of heat and a sharp, clean spice that cuts through rich curries and sauces. Use with care — a little goes a very long way. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Use bird eye chillies sparingly — even one or two can make a dish very hot. Slit whole and add to tempering (tadka) for a sharp heat in dal and sambar. Blend into green chutney with coriander and mint for a fiery condiment, or use in Thai Green Curry paste and Nam Prik (Thai chilli sauce). Finely chop and add to pickles and achaar, or use whole in stir-fries and noodle dishes.
Store in a sealed bag or airtight container in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze whole — use directly from frozen in cooking. Wash hands thoroughly after handling and avoid touching eyes.
Q: How hot are bird eye chillies?
A: Bird eye chillies are extremely hot — typically ranging from 50,000 to 100,000 Scoville Heat Units (SHU). They are significantly hotter than standard green chillies and should be used in very small quantities. Always taste before adding more.
Q: How do I reduce the heat of bird eye chillies?
A: Remove the seeds and white membrane inside — this is where most of the capsaicin is concentrated. Using fewer chillies and adding dairy (yoghurt, cream) or coconut milk to the dish also helps balance the heat.
Q: Can I substitute bird eye chillies with regular green chillies?
A: Yes — use 3–4 regular green chillies for every 1 bird eye chilli to approximate the heat level. The flavour profile will be slightly different but the dish will still be delicious.
