Thai Chilli popularly known as Bird's Eye Chilli, Bird Eye Chilli or Thai Chilli is a chilli pepper commonly found in Southeast Asia. It is also referred to as Thai Hot, Thai Dragon and Bonnie Pepper.

It is extensively used in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine. It is also found in India, particularly in Meghalaya

The chilli is considered quiet hot but not as hot as habanero chilli. The fruit is commonly 2-3 cm and the plant height is upto 2m.

In Thai cuisine it is used in Thai curries, Thai salads or maybe eaten raw with khao kha mu (stewed pork trotter served with rice). In Vietnamese cuisine, it is used in soups, salads, and stir-fried dishes. They are also put in fish sauce or eaten raw.

Nutritional Facts
Due to the slow release of capsaicin through small ventilated pores within the skin of the chilli, it has been regularly used throughout India for its antibacterial qualities. It is sometimes put on the wounds to clean them and to fight the risk of infection.

Some of the recipes are:

• Sweet Chili Thai Sauce
• Thai Chilli and Cucumber
• Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint