Our’s is a house of foodies.
From the youngest to the senior resident (my husband, 12 days older than me), we all love to eat. And we crave big, bold flavors. Food flavors are known to permeate amniotic fluid and breastmilk, so from their earliest days my children have known and loved spicy food. In fact, I’ve caught my middle child adding red pepper sauce to his scrambled eggs since toddlerhood.
I grew up about an hour outside of New Orleans, Louisiana and we added ground Cayenne Pepper or chili flakes to food the way that the rest of the country uses black pepper. Bird’s Eye Chili has since replaced Cayenne as my favorite source of heat and flavor and I dust it subtly (it’s pretty intense) atop just about everything from eggs cooked over medium to bone broth and Chicken Parmesan. It’s a staple-spice in our home, along with smoked sea salt and Real Salt®. We also keep whole peppercorns and coarse Himalayan Sea Salt in grinders and use them everyday.
But back to Bird’s Eye. We buy it, along with other herbs and spices, by the pound from Mountain Rose Herbs. According to their website Bird’s Eye Chili, Capsicum frutescens L., contains a number of notable chemical constituents, many which are used in Allopathic (conventional) medicine. They also note that red chilis have been used as both food and medicine for over 9,000 years by Native Americans.
Berkeley Wellness boasts that red peppers like Bird’s Eye are also rich in flavor, vitamin C, vitamin B6, and minerals like potassium and magnesium.
There’s more information out there and I encourage you to do some research and critically assess that information for yourself.
And in spite of the fact that I have not done any randomized, double-blind, placebo controlled studies on my household, I do think that it’s immune supportive qualities are benefitting us and I actually crave it when I feel a sore throat coming on. In any case, Bird’s Eye Chili is a flavorful addition to savory dishes (and some sweet) that our family thoroughly enjoys and I highly recommend it!
*Top 3 Photographs by Cristina Howell
*Bottom Photograph by Elena Moiseeva