General Information
Also known as birdseye chile peppers, these are small and one of the strongest varieties available. Only about 1 to 1-1/2 inches long and 1/4 inch in diameter, these diminutive chiles are little firecrackers! Very hot with a fast, clear and lasting explosion of heat; a bit acidic too. The fiery punch does not dissipate with cooking. The thin-fleshed Thai chile ranges in color from green to red when fully ripe. It’s a popular addition in many Southeast Asian dishes. Used in many Thai soups and curries.
Thai Red chiles are a quintessential ingredient in Southeast Asian cuisine and are used to add spice and heat to foods. A classic component of Thai curries they are used to make curry paste, added whole to curries and finally used as a garnish when plating curry.
History
Red Thai chile peppers have long been an essential component of Thai cuisine and culture. Their use dates back to the sixteenth century when they first made their way to Thailand via Portugal. Today there are two main varieties of Thai chilies grown, the “bird” pepper (prik khee nu) and “chili” pepper (prik khee fah). In total peppers account for approximately twelve percent of agricultural land use in Thailand. Like many hot peppers the Red Thai chile thrives in warm to hot growing regions with ample sun exposure. In Thailand they are grown commercially on hillsides, terraces and in irrigated paddy fields post rice growing season.
