BIRDSEYE CHILE PEPPER

1# BAG

$17.25

---

BIRDSEYE CHILE PEPPER

BIRD-1

Description:

Birdseye Chiles are small but mighty, carrying a burning punch that is almost as hot as a Habanero Chile.

Popular in Vietnamese and Thai cuisine, the Birdseye Chile is usually red when mature but can also be yellow, purple or black. Related to the Piri Piri, Thai and Tabasco Peppers, these little chiles are a healthy source of Vitamin A and are loaded with antioxidants that boost the immune system.

Ingredient Statement:

Birdseye Chiles.

 

Recommended Preparation Instructions:

Lightly toast chiles, then crush to remove seeds and stems.

Product Description

Birdseye Chiles are small but mighty, carrying a burning punch that is almost as hot as a Habanero Chile.  Popular in Vietnamese and Thai cuisine, the Birdseye Chile is usually red when mature but can also be yellow, purple or black. Related to the Piri Piri, Thai and Tabasco Peppers, these little chiles are a healthy source of Vitamin A and are loaded with antioxidants that boost the immune system.

Physical

Color:  Slender light red to red chile. Some stems present.

Flavor:  Pungent, biting hot. Typical of chiles.

Size:  Approximately 3/8 to 1 inch.

Chemical

Moisture: 20   Sulfites:  N/A   Heat Level: Approx. 100,000-225,000 Scoville Heat Units

Ingredient Statement:

Birdseye Chiles.

Shelf Life:  Min 12 months (under optimum storage conditions).

Packaging:  Plastic jars, bag in box or to customer specifications.

Storage Conditions:  Store in a dry, cool place.

Recommended Preparation Instructions:

Lightly toast chiles, then crush to remove seeds and stems.

Microbiological

SPC:  <1,000,000 cfu / g

COLIFORM:  <2500 cfu / g

YEAST:  <5000 cfu / g

MOLD:  <5000 cfu / g

Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources.  Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.