Natural Bird’s Eye Chilli, grown traditionally by tribal farmers in Mizoram without the use of pesticides or chemicals, is a fiery spice known for its intense heat—up to 10 times hotter than jalapeños. These small yet potent chillies offer a sharp, fruity flavour and are also cultivated in Kerala, where they’re called Kanthaari Mulaku.
Why eat it?
Rich in vitamin C, beta-carotene, and bioflavonoids, Bird’s Eye Chilli is known for its anti-inflammatory and antioxidant properties. It is traditionally used to support respiratory and digestive health, and helps strengthen immunity by fighting pathogens.
Cooking tips:
Use sparingly to add bold heat and vibrant flavour to salads, curries, stir-fries, and marinades. Ideal for pickling in mustard oil or adding zing to your favourite dishes.
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