Until just recently, only very hot chiles were grown and used in Thailand. In fact, there is no Thai word for sweet pepper. Several chiles, along with sweet peppers, have now been introduced to Thailand, but the general population does not use them.

Thin and pointed, red Thai chilies vary from one-half to three inches long. Many tiny seeds inhabit its tough-textured thin flesh. Typical of Thai cooking, this hot chile releases a very strong lingering heat and registers between 50,000 and 100,000 Scoville units.

Nutritional Value

No other food plant contains as much vitamin A. An excellent source of vitamin C and the B vitamins, chiles offer substantial amounts of iron, thiamine, niacin, magnesium and riboflavin.

Serving Ideas

Thai red chiles, or bird’s eye chiles, are quite hot. Roast and fry them together with garlic, fish sauce and sugar, then toss with clams and finish with Thai basil. Pound together chile, ginger, garlic, coconut and curry leaves, then use paste to flavor sweet potatoes. Add chopped chile to fish sauce, sugar and lime juice, then toss with roasted chicken, carrots and cabbage, or shredded green papaya for a cold salad. Combine diced green chiles with stir-fried vegetables and rice noodles to add spice. Thai green chiles will keep, dry and refrigerated, for up to two weeks.

Ethnic/Cultural Info

Presentation is very important in Thai cuisine and various colors of chiles are used to enhance their dishes. Fresh and dried hot chile peppers are often used whole and they leave the stem intact. In tribal villages and in the rural areas of Thailand, baskets of scarlet peppers can be seen drying on rooftops and porches. All pungent peppers by English-speaking Thais are called chiles. The Santa Fe Grande chile, or Caribe, and some other sweet bell peppers have been introduced to Thailand, but hot chiles are still preferred.

Seasons/Availability

Red Thai chilies are available year round.