Origin and production
“ INTENSIVE HOT FROM SOUTH EAST ASIA ”.
Thai chilies, also known as bird's eye chilies, originated in Southeast Asia and are an integral part of Thai cuisine. Grown in tropical conditions, they are sun-dried after harvesting to concentrate their heat and full flavor. These small, fiery fruits are a symbol of Thailand's vibrant and aromatic culinary tradition.
Taste and aroma
With a Scoville rating of around 9/10, Thai chilies are among the most intense varieties. Despite their strength, they possess a fruity and spicy aroma with a subtle sweetness that blends harmoniously with the heat. Their flavor is crisp and intense, contributing to the typical fiery character of many Southeast Asian dishes.
Application
Ideal for curries, sauces, soups, marinades, and stir-fries. Thai chilies can be used fresh, dried, or ground – whole, in pieces, or as a paste. They lend authentic Thai heat to meat, fish, and vegetable dishes. Also perfect for making chili oil or spicy vinegar. Caution is advised when handling these chilies – they are very hot.
Interesting facts
Thai chilies belong to the species Capsicum frutescens and are indispensable in Southeast Asian cuisine. In Thailand, they are often combined with garlic and lime juice to make spicy dips. Their high capsaicin content not only provides the heat but is also valued for its invigorating and circulatory-stimulating effects.
Scoville scale
Heat level: 9/10 on the Scoville scale
Ingredients
Thai chilies, whole
