This hot little number goes anywhere. 

Bird’s Eye Chili is cultivated throughout Africa and Southeast Asia- it’s essential for Thai and south Indian cooking. It’s well known for its strong, hot taste but mild flavor, making it an ideal ingredient to add heat to a dish without changing the balance of flavor. 

Épices de Cru’s variety hails from Kerala, in the south of India, where it’s used in all manner of hot curries. 

Bird’s Eye Chili works best in slow-cooked dishes, meat marinades, with fish and poultry, or to make a spiced salt.