birdseye chilli

origin: Malawi
heat: 9/10

One of the hottest chillies around, the tiny red birdseye chillies have extreme heat but the thin flesh and 'clean' chilli flavour lacking the complexity of some of the other chillies makes them suitable for a wide range of uses both raw and in a cooked dish.

uses: Add a pinch of ground or chopped birdseye chilli to pasta for an injection of pure heat. Add chopped or whole birds eye chilli to a small dish of fish sauce, lime juice and sugar for a Thai-style dipping sauce or condiment for your guests to add as required at the table.
good with: lime, garlic, shellfish, noodles, pasta, butter, olive oil, vinegar, lemon, coriander leaf, basil, parsley, soy, ginger, mango, coconut,

recipe kits: cajun jambalaya, piri piri chicken

try this: insanity hot salt