Okay let’s talk spur chilis. Honestly, I kinda stumbled into these little firecrackers myself. Started because I was chopping up these red peppers for some salsa last week – you know, the ones that look a bit like small jalapeños but skinnier? Yeah, those.
Anyway, the juice got on my fingers and wow, it stung way more than I expected! Like, lingering heat, you know? I rinsed my hands like crazy, but that tingly feeling stuck around. Made me think, “Alright, what are these things exactly called?”
My First Move: The Label Check. I dug the plastic clamshell container outta the recycling bin. The sticker said “Spur Chili” plain as day. Huh. Heard the name before somewhere online maybe, but never really paid attention. So, mystery peppers right there in my kitchen.
Diving Down the Rabbit Hole (AKA Phone Search). Grabbed my phone while nursing my finger sting. Typed in “spur chili.” Big mistake? Nah, led me down a fun path. Learned these little guys go by other names too – Bird’s Eye chili is a big one, especially common around here in stores. Super popular in places like Thailand, Vietnam, all over Southeast Asia, and parts of Africa. More names popped up: Thai chili, Prik Kee Noo. Seems everyone has their own label!
The Heat Factor. This is where it got interesting for me. Found out spur chilis are seriously hot. We’re talking like 50,000 to 100,000 Scoville units! To put that in perspective for my salsa-making self:
- Regular Jalapeño: Maybe 2,500 – 8,000. Child’s play compared to this!
- Serrano Chili: Around 10,000 – 25,000. Getting warmer.
- Habanero: Now we’re talking fire at 100,000 – 350,000. Spur chilis basically sit right below habaneros on the heat scale. Serious stuff!
No wonder my fingers were screaming. Lesson number one: Wear gloves when handling these spicy little guys! Rookie mistake on my part.
Taste & Smell Investigation. Since I already had them… time for some cautious tasting. Very. Cautiously. I sliced a tiny piece off the end, avoiding the seeds and membrane (which I now know hold a LOT of the heat). Touched it to my tongue. Yeah, immediate punch! Sharp, intense heat that builds. But underneath? A kind of bright, almost fruity flavor? Hard to place exactly. Smelled it before tasting – definite sharp, peppery, kinda smoky aroma? Less grassy than a jalapeño. Interesting.
The Cooking Test. Okay, knew salsa wasn’t happening today – way too hot for me raw like that. Decided to use one spur chili. Just one mind you, for a whole pot of stew. Chopped it super fine (wore gloves this time!), seeds removed. Let it simmer in with the veggies and broth. Result?
- Heat: Definitely present! It gave the whole stew a noticeable kick, built gradually while eating. Not face-melting, but pleasantly warming, like “Okay, you mean business.” Perfect level using just one.
- Flavor: That underlying fruity/smoky thing? It actually blended really well into the rich tomato base. Added complexity for sure, not just pure fire. Screw the jalapeños sometimes!
What Worked For Me Using Them:
- Freezer Life: Had extras? Tossed the rest into a ziplock bag and threw them in the freezer. They freeze perfectly! Just grab one or two as needed later.
- Drying Attempt: Strung a couple on thread near a sunny window. Still drying, but seems promising. Wonder if they will lose heat?
- Sauces & Pastes: Next plan? Maybe blend a couple frozen ones with garlic, ginger, vinegar? Sounds like a solid hot sauce base.
Final Thoughts After Messing Around: Spur chilis (or Bird’s Eye, or Thai chilies…) are awesome little powerhouses. They pack a major heat punch way beyond jalapeños or serranos. But handled right, they offer more than just spice – there’s that unique bright/fruity/smoky flavor hiding underneath the fire. Key takeaways for folks like me?
- Respect the heat! Use sparingly, especially if you’re new. One goes a LONG way.
- Gloves. Seriously. Do not be like past me.
- Store extra easily in the freezer.
- Great for adding serious flavor complexity to soups, stews, sauces where you want depth and heat.
Screw the chili snobs, spur chilis are totally accessible and practical once you know what to expect. My freezer stash is officially set. Grilled chicken tonight is getting a finely minced spur chili rub!
