DESCRIPTION - Bird's-eye chilies are small, thin, pointed peppers that are red when ripe. They are green when unripe but can still be eaten and are sometimes orange or purple depending on ripeness. In Thai cuisine, green peppers are typically used in green curries, while ripe, hot red peppers are used in red curries. When fresh, they often still have a stem attached and contain loose, edible seeds that are particularly hot. The peppers are affordable thanks to their light weight and can be used whole, sliced, or deseeded and diced.

PREPARATION AND USE –
• Bird's eye chilies are widely used in Thai, Vietnamese, Malaysian, and Indonesian cuisines.
• Fresh or dried chilies are added to salads, sauces, sambals, soups, and marinades.
• Pepper is also used to make various other sauces and condiments, and fresh or dried chilies appear in stir-fries and curries.

THE HEALTH BENEFITS –
• Bird's eye chili helps improve digestion by increasing enzyme production and can speed up the movement of food through the intestinal tract.
• It also increases appetite by stimulating the intestine.
• It can also help in the healing process of stomach ulcers.
• Bird's eye chili was traditionally used against arthritis and rheumatism.
• It was also used as a cure for dyspepsia, flatulence and toothache.
• It can also be useful for reducing blood cholesterol.

NUTRITIONAL VALUES – per 100g
• Calories - 22.7 kCal
• Total Carbohydrates - 2.2g
• Net Carbs - 7g,
• Fats – 6g,
• Protein – 2.9 g