Thai Chili

Vegetable

Thai Chili is a small but fiery chili pepper, prized across Southeast Asian cuisines for its intense heat and vibrant color. The peppers are slender, pointed, and typically measure 1–2 inches long, ripening from green to bright red. Despite their size, they pack a punch—registering between 50,000 and 100,000 Scoville heat units.

How chefs use it:

Fresh or Raw: Sliced or pounded into sauces, dips, and salads like som tam (green papaya salad).

Stir-Fries & Curries: Adds searing heat and brightness to wok dishes, soups, and curries.

Chili Pastes: Ground with garlic, shallots, or shrimp paste to make sambals and curry pastes.

Pickled or Fermented: Preserved in vinegar or fish sauce to serve as a condiment.

Texture & Prep Tips: Firm, thin-skinned, and easy to chop or crush. Handle with care—oils can irritate skin and eyes. Remove seeds for slightly less heat, or use whole for infusing broths and oils.

Flavor profile in a dish: Intense heat balanced by a sharp, fruity brightness. Enhances flavors without masking them, bringing a clean, fiery kick that defines many Thai, Lao, and Vietnamese dishes.