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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, bird's eye chilis are very healthy as they are rich in Vitamins C and A, which support immune function and vision. They also contain capsaicin, a compound known for its anti-inflammatory properties and potential to provide pain relief.
Per 100g, bird's eye chilis contain approximately 40 calories and 8.8g of carbohydrates. Because they are typically consumed in very small quantities, their contribution to your daily caloric and carb intake is minimal.
Bird's eye chilis contain capsaicin, which may help boost metabolism and increase the rate at which the body burns fat. Additionally, the intense heat can help increase satiety, potentially leading to reduced calorie intake during meals.
Yes, bird's eye chili is keto-friendly. It is low in calories and fat, and while it contains some carbohydrates, the amount consumed in a typical serving is negligible and will not disrupt ketosis.
Yes, bird's eye chili is a natural vegetable and is inherently both vegan and gluten-free. It is an excellent way to add flavor and heat to restricted diets without adding processed additives.
Bird's eye chilis are quite hot, measuring between 50,000 and 100,000 Scoville Heat Units (SHU). They are significantly spicier than jalapeños but generally milder than habanero peppers.
They are commonly used in Southeast Asian dishes like stir-fries, curries, and soups. You can chop them finely to distribute heat throughout a dish, or add them whole to infuse a milder spice that can be removed before serving.
bird's eye chili is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 5 recipes featuring bird's eye chili with step-by-step instructions.
Browse recipes →Yes, bird's eye chilis can be eaten raw and are often used in fresh salsas, salads, or dipping sauces. However, be prepared for intense heat, as the raw pepper delivers a sharper punch than when it is cooked.
Fresh chilis should be stored in a paper bag in the refrigerator, where they will last for about 2 weeks. For long-term storage, you can freeze them whole or dry them, which preserves their heat for several months.
To reduce the heat before cooking, remove the seeds and the white inner membranes where most of the capsaicin is concentrated. If a dish is already too spicy, adding dairy, acid (like lime juice), or a small amount of sugar can help neutralize the burn.
