Burnt red to walnut in color, slightly smoky in scent, quick and biting in flavor. The Thai Chile Pepper is indispensable in Thai, Laotian, and many other Asian cuisines. And, Thai Chili Peppers are probably one of the few that don’t necessarily need to be toasted or reconstituted. Just toss them into a dish whole and call it a day!
Thai Chiles are closely related to piri piri and birdseye chiles. Mostly popular in eastern Asian cuisines, these chiles are full of heat and authentic flavor. Thai Chiles are very popular in the cuisine from Thailand, Vietnam, Cambodia and the Philippines. Believe it or not, Thai Chile Peppers have their origins in South America and Mexico and were later introduced to Asian cultures through Spanish and Portuguese traders.
Dark red to reddish-brown
Approximately 1 to 2 inches long and slender
Ranges from 70,000 to 130,000 on the Scoville Heat Scale
- Perfect for stir-fries, aiolis, remoulades, stews and broths
- Staple ingredient in Thai curry, this product is also a great for any Thai dish.
- It is used in traditional dishes of the Kerala cuisine, a state in the south west of India
Packed in Resealable Natural Kraft Bags
Superior Quality & Simple Ingredients – All Natural, Non GMO, Kosher, Gluten Free