Thai Chiles, also refered to as the Bird’s eye chiles are commonly found in Southeast Asia and are extensively used in India, Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine. This pepper is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilis. It is a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with chiles and seasoned with salt and lime juice. These chiles are full of heat and authentic flavor.
Thai chili peppers are one of the few that don’t necessarily need to be toasted, reconstituted or even chopped. Just toss them into a dish whole and call it a day!
Dark red to reddish-brown
Approximately 1 to 2 inches long and slender
Ranges from 70,000 to 300,000 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