Thai Chili Pepper
Summary:
Thai chili peppers are small, slender, and pack a powerful punch of heat. They are a staple in Southeast Asian cuisine, where they add intense spice to dishes like curries and stir-fries.
Region of Origin:
Native to Southeast Asia, particularly Thailand, and widely grown in tropical and subtropical regions.
Spice Level:
50,000 – 100,000 SHU
Flavor Profile:
Thai chilies have a fiery heat with a slightly fruity and earthy undertone.
Common Cultivars:
- Bird’s Eye Chili
- Prik Kee Noo
- Prik Chee Fah
Culinary Uses:
Commonly used fresh or dried in curries, stir-fries, and sauces. They can also be used to infuse oils, vinegars, or make spicy condiments like chili garlic sauce.
Health Benefits:
Rich in capsaicin, vitamins A and C, and known to boost metabolism and circulation.
Growing Conditions:
Thai chilies thrive in warm, humid environments with well-drained soil. They grow best in temperatures between 70°F and 95°F.
Preservation and Storage Tips:
Can be dried, pickled, or frozen for long-term storage. Fresh chilies should be refrigerated and used within a week.
Substitutes:
Substitute with serrano peppers for less heat or habanero for a more fruity profile.
Popular Dishes or Recipes:
- Thai Green Curry
- Spicy Papaya Salad (Som Tum)
- Thai Chili Dipping Sauce
Historical and Cultural Significance:
Essential in Thai cuisine, symbolizing heat and flavor in dishes across Southeast Asia.
Pairings:
Pair well with garlic, ginger, lemongrass, coconut milk, and fish sauce.
Warnings or Precautions:
Use gloves when handling, as the heat can be intense.
Scoville Rating Comparisons:
Hotter than cayenne but milder than habanero.