Green Chilli / Bird's eye chilli


Fresh green chillies often used in Asian cooking, particularly Indian. These can be used as an alternative to dry red chillies or red chilli powder. They're rich in vitamins A and C.


Other names: Hara Mirch, RTGS: phrik khi nu, Kacha Lanka, IPA: [pʰrík kʰîː nǔː], Haree Mirchi, పచ్చి మిరపకాయలు, literal: mouse dropping chili; Tagalog: siling labuyom, Thai: พริกขี้หนู, हरी मिर्च, Hari Mirchi, Indonesian: Cabe Rawit
Translations: ハリMirch, هاري Mirch, Hari Mirchi, 하리 Mirch, הארי Mirch, Хари Mirch, हरि मिर्च, Харі Mirch, 哈日Mirch, Хари Мирцх, Хари Mirch

Physical Description

It can be long and thin like a bean, or stout and long. It is said that smaller the chili, the hotter it is.

Colors: Light - dark green, red or orange at maturity

Tasting Notes

Flavors: Hot
Mouthfeel: Spicy, Crunchy
Substitutes: Black or white peppers, Red chilli

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: may, june, july, august
Choosing: If it is turning orange-red or black, don't get it.
Buying: Green Chilli are widely available in all local market or supermarket in Southeast Asia. But in several country you may have to buy it at China's Town.

Preparation and Use

Cleaning: Wash the chilli under fresh water to remove any dirt or pesticides

Conserving and Storing

As soon as you get it home, wash, dry and keep it in box in the fridge. Presence of water might spoil it.



Related Cooking Videos