Heat= Very Hot (Capsicum Annuum)
Also known as Thai chili & Jeeraka Paranki. Birds eye chilli is commonly found in Ethiopia and across Southeast Asia. It is a small, short pepper of 2-3cm long, with a Scoville unit of 50,000-100,000 SHU. Chilli adds a different flavour dimension to any savoury dishes. They
have a fruity, peppery flavour with intense heat. The spice can sneak up on you, as a mature red bird’s eye chile can have a delayed potency with the heat building as you eat the dish and then linger long after you stop eating.
 
Uses in food: 
Curry
Bunny Chow
Stew
Soup
Nachos
Stir-fries
Salsas
Sauces & pastes
marinate meat, fish, or vegetables
Used extensively in Thai, Vietnamese, Malaysian, and Indonesian cuisines.

Natural benefits may include: It has become a general fact that bird’s eye chilli helps in improving digestion by increasing the production flows of enzymes and also gastric acid. Capsaicin stimulates increased production of endorphins which increases appetite. Speeds metabolism and controls cholesterol levels. Bird’s eye chilli can also treat flu and other nasal blockage diseases, thanks to the capsaicin that has the capability to release mucus.