Description
Majorly grown in Assam and some parts of Manipur. It is blood red in color and highly pungent. The skin type is normal. Harvesting season of this variety is October to December. It is used in traditional dishes of the Kerala cuisine. Kochchi sambal, which is hot sauce or paste made from different chilli varieties containing grated coconut and lime juice has bird eye as main ingredient to add pungency. It is used extensively in Thai, Malaysian, Singaporean Indonesian, and Vietnamese cuisine.
Product Code : CHW11
Pungency (SHU) : 100000-125000 SHU
Uses:
- Used in souses & curries
- Used in kitchen as fresh pounded chillies
