Bird's eye chili, bird's chili or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia.
Bird's eye chili can also be found in India, in Meghalaya and Kerala; it is used in traditional dishes of the Kerala cuisine.
This cultivar is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilis. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice. It is used extensively in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine.
The bird's eye chili is small, but is quite hot.
All chilis found around the world today have their origins in Mexico, Central America, and South America.
In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in fish sauce as a condiment or eaten raw.
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side.