Spice Up Your Sirtfood Diet With Bird’s-Eye Chillies

The Sirtfood Bird’s-Eye Chillies contain the major sirtuin-activating nutrients Luteolin and Myricetin.

Bird’s-eye chillies(sometimes referred to as ‘Thai chillies’) are one of the top 20 Sirtfoods and appear regularly in the recipe sections(here and here) of this website. If you are not used to spicy food, it is suggested you start with half the chilli amount stated in the recipe, as well as deseeding your chilli before use. You can adjust the heat to your preference throughout the diet.

Chilli originated in the Americas and has been part of the human diet since at least 7500 BC. Explorer Christopher Columbus brought it back to Spain in the 15th century and its cultivation spread rapidly through the rest of the world. Its pungent heat is designed as a plant defence mechanism to cause discomfort and dissuade predators from feasting on it, yet many relish adding it to their eating patterns.

There are more than 200 varieties, coloured anything from yellow to green to red to black, and varying in heat from mildly warm to mouth-blisteringly hot.

Bird’s- Eye Chillies boast much greater sirtuin-activating credentials than the milder standard chillies that are more commonly used.

Bird’s-eye chillies are well-known for their potential weight-management benefits. These fiery peppers can help boost metabolism by raising body temperature, a process known as thermogenesis. This increase in metabolic rate aids in faster calorie burning, supporting digestion and efficient waste elimination. Studies discussed on Ncespro highlight how incorporating spicy foods like bird’s-eye chillies into a balanced diet may help reduce fat accumulation and improve overall metabolic function.

The chemical compound present in Bird’s-Eye chilli which results in the burning sensation is called Capsaicin. The effects of this compound can vary among individuals. However, the most common is a burning sensation in the mouth, throat, and stomach upon ingestion.

It’s not just the heat of chillies but the way they enhance the flavours of other ingredients.