Bird’s eye chilli (Capsicum annuum or C. frutescens, depending on the variety) is a small, slender chilli pepper typically 2–4 cm long. Despite its size, it packs considerable heat — generally ranging from 50,000 to 100,000 Scoville units, putting it well above jalapeños but below habaneros.
It is a defining ingredient in Thai, Vietnamese, Malaysian, and Indonesian cuisines, where it appears in everything from stir-fries and curries to dipping sauces and salads. The Thai variety (prik khi nu) is sometimes called “mouse-dropping chilli” for its small size. In Australia, bird’s eye chillies are widely available fresh and are a common starting point for people exploring hotter varieties.
The chilli can be used fresh (green or red), dried, or ground into flakes. Its heat is direct and bright rather than slow-building, which makes it well-suited to dishes where chilli is added as a finishing element.
How it's produced
Bird’s eye chillies are grown as a warm-season crop in tropical and subtropical regions. The plants are compact, bushy perennials (usually grown as annuals in cooler climates) that produce prolific quantities of small, upward-pointing fruits. They thrive in well-drained soil with full sun and warm temperatures.
Commercial production is concentrated in Thailand, India, and other parts of Southeast Asia, though the chilli grows well in northern Australia and can be cultivated in home gardens across most of the country during warmer months. The fruits are typically hand-picked as they ripen, with plants producing continuously over several months. They are sold fresh, dried in the sun, or processed into chilli flakes and pastes.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...