THAI CHILIS (BIRDS EYE) WHOLE

Thai chilis, also known as bird’s eye chilis, originally come from Southeast Asia and are an essential part of Thai cuisine. They are grown in tropical conditions and dried in the sun after harvest to concentrate their heat and full aroma. These small, fiery fruits are a symbol of Thailand’s vibrant and aromatic cooking tradition.

With a heat level of about 9/10 on the Scoville scale, Thai chilis are among the intense varieties. Despite their strength, they have a fruity, spicy aroma with a slight sweetness that blends harmoniously with the heat. Their flavor is clear and intense and creates the typical fiery character of many Southeast Asian dishes.

Ideal for curries, sauces, soups, marinades and wok dishes. Thai chilis can be used fresh, dried or ground – whole, in pieces or as a paste. They give meat, fish and vegetable dishes authentic Thai heat. Also perfect for making chili oil or spicy vinegars. Take care when handling these chilis – they are very hot.

Thai chilis belong to the species Capsicum frutescens and are indispensable in Southeast Asian cuisine. In Thailand they are often made into spicy dips together with garlic and lime juice. Their high capsaicin content is responsible for their typically intense heat that kicks in quickly.

Heat level: 9/10 on the Scoville scale