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[Capsicum annuum] Ground Rawit Bird Eye pepper powder, very hot, a staple of Thai and Southeast Asian cuisine.
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Rawit Bird Eye powder comes from one of Southeast Asia's most popular hot pepper varieties, also known as Thai Chili. It is made by drying the plant's small, erect pods and grinding them fine, keeping their signature high heat intact.
The plant, classified as Capsicum annuum (sometimes confused with Capsicum frutescens), produces small tapering pods, often in clusters of two or three per node, ripening from green to deep red.
Seeds are started indoors from February to March, transplanting outdoors once the climate is reliably mild and warm.
The plant thrives in sunny, warm spots with well-drained soil and regular but moderate watering, conditions that favour abundant pod production.
Pods should be picked at full red ripeness and dried quickly to preserve colour and aroma, then ground only once fully dry for a stable, even powder.
Like many Capsicum varieties it can suffer from aphids, whitefly and root rot in overly wet soil; good drainage prevents most issues.
Rawit Bird Eye powder is a staple of Thai, Indonesian and wider Southeast Asian cuisine, used to season sauces, soups and sambal with a very high heat level.
Rich in capsaicin, it has thermogenic and digestive-stimulating properties, plus vitamin C and antioxidants preserved through drying.