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Birds Eye Chilli Flakes


Our Bird’s eye chili derived its name because of its seed’s dispersal by birds and its round
shape. Our spice is known to add punch to exotic dips and dishes. Our special Bird Eye’s
Chilli is grown in Dulongnar a small village in the Ri-Bhoi district of Meghalaya. The bird’s
eye chillies from Meghalaya are fiery, pungent and fruity in taste and explode in flavours
when added to curries, soups and pickles.

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Organic Birds Eye Chilli Powder
(Locally known as sohmynken khnai in Khasi language)

Best to keep it airtight and away from sunlight.
Bird’s eye chili powder has a high nutritional value constituting Vitamin C, Niacin, Iron, and Potassium.

Bird’s Eye Chilli Powder is known to:
1. This spice has anti-cancerous and anti-bacterial properties which reduce bacterial
infections in the body.
2. Bird’s eye chili powder lowers the risk of diabetes due to its medicinal properties.
3. Consumption of this spice heals joint pain, treats infection, and reduces fungi on the
skin because of the capsaicin presence in the chili.
4. The capsaicin content in chili’s minimizes the risk factor for heart diseases in patients.
5. The chili powder can also be used in various pain relief medications because of its
high capsaicin component.

The powder can be added in exotic salads and pasta to Indianized pickles. The bird chili
powder is used in hot and spicy dips, sauces soups. This spice is an essential ingredient in
Thai cuisine because of its flavorful taste.

Bird’s Eye Chilli Flakes (Hand Pound with flakes)

We also have Birds Eye Chilli Whole from Mizoram

Additional information

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Prep time: 25 mins

Ingredients you need:

  • Tomatoes
  • Red peppers
  • Garlic
  • Bird’s eye chilli, stems removed
  • White vinegar
  • Vegetable/olive oil
  • Sugar
  • Salt


Step 1 – Char the tomatoes directly on the gas stove. On the side lightly toast the Dry Bird’s eye chillies. Next, put the garlic cloves in a pan and dry roast for a couple of minutes. Once done, let it also cool down.

Step 2 –  In a blender, add garlic, tomatoes and peppers along with bird’s eye chilli. Add ½ cup of water and blend again.

Step 3 –    Pour it into a pan along with oil, sugar, salt and vinegar. Bring it to a boil and let it simmer for about 5 minutes. Once cooled completely, taste for salt and add any, if required. Pour the sauce into a container. Cover the container and allow the sauce to age for a few days. It helps the flavours to blend better.

Step 4-   Finally, strain it through a sieve and pour about a tablespoon of the strained mixture back into the sauce. Mix and store in an airtight jar. Ready to serve!”

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