Chilli, Red Birdseye
Very hot chilli. No surprise it's shaped like a red bullet – it could stop you dead in your tracks.
Chillies vary in intensity and it can be hard to know what is hot. Feel free to ask us about what's hot, and in season.
- Freshest in December to April.
- Good for hot heat in every dish, including guacamole, casseroles, salads and pasta sauces.
- Store in freezer or fridge, whole, chopped or dried.
Top Tip
Create your own chilli oil in 10 minutes! Warm 400g olive oil, add a tablespoon of chilli flakes and 2-3 chillies to taste, and stir gently for 4 minutes. Place in sterilised glass jar.