Below is a list of all known varieties for Thai Chili (Bird's Eye). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Indian Finger Chili (Hara Mirch) | A general term for the fresh, long, green chiles widely used in Indian cooking. They range from mild to very hot and provide a sharp, vegetal, herbaceous heat and flavor. |
| Kanthari Mulaku (Indian White Chili) | A small, very hot *C. frutescens* variety from Kerala, India. It ripens to a translucent white color and is known for its extreme heat and a clean, fruity, less earthy flavor than other Indian chiles. |
| Nam Phrik Pao (Thai Chili Paste) | A thick, sweet, and smoky chili jam made from dried chiles (like Thai Bird's Eye), shallots, garlic, and tamarind. Used as a cooking base and condiment in Thai cuisine. |
| Piri Piri (African Bird's Eye) | A specific, very similar cultivar (often *C. frutescens*) widely cultivated in Africa. It is known for its intense, concentrated heat and slightly smoky, peppery flavor, the key ingredient in the famous Piri Piri sauce. |
| Red Spur Chili (Prik Chee Fah) | A long, slender, red Thai pepper variety that is milder than the true Bird’s Eye. It is used more for color and volume in cooking, providing a gentle, fruity heat. |
| Santaka Chili | A very hot, upright-growing Asian chile similar to the Thai Bird's Eye. It is primarily used dried, providing a fierce heat and a clean flavor in Chinese and Japanese cooking. |
| Sichuan Facing Heaven Chili (Chao Tian Jiao) | A thin-walled chili that grows pointing upward (facing the sky). It is a moderate to hot chili with a slightly fruity, savory flavor, widely used in Sichuan cooking. |
| Siling Labuyo (Philippine Chili) | The specific variety of small, very hot chili grown in the Philippines, a local variant of the *C. frutescens* type. It has a concentrated, fiery heat and is used extensively in local vinegars and sauces. |
| Thai Chili (Green/Unripe) | The common green stage of the Bird's Eye pepper. It possesses the intense heat of the ripe fruit but with a sharper, grassier, and more vegetal flavor profile. It is a staple in green curry pastes and fresh dipping sauces in Thai cuisine. |
| Tianjin Chili | A long, slender, medium-hot chili, a variation of the *C. annuum* family often used in Northern Chinese cuisine. It is typically used dried, providing a clean, bright, and slightly smoky heat. |