Thai peppers, also known as bird's eye peppers or simply chili peppers, are among the hottest peppers in the world, popular in East Asia, these small but potent peppers are used extensively in Southeast Asian cuisine. Let's take a closer look at these amazing peppers.
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What Are Thai Peppers?
Thai peppers are a type of chili pepper that is commonly used in Southeast Asian cuisine, particularly when making Thai food. These peppers are small and fiery hot, with a sharp, pungent taste.
Thai peppers can vary greatly in size and heat, with some being as small as a few millimeters and others reaching up to 10 centimeters in length. The hottest variety is the bird's eye chili, which measures a few millimeters in diameter but packs a powerful punch.
Thai peppers are typically used fresh, either whole or diced, and are often used as a garnish or added to sauces and stir-fries. When cooked, it can add a significant amount of heat to a dish, so it is important to use them sparingly.
Thai chili pepper Scoville falls between 50,000 and 100,000 on the Scoville scale, making them one of the hottest chili peppers in the world.
Where Do They Come From?
These small and spicy chilies are often used in traditional Thai cuisine and originated in Mexico, and were brought to Southeast Asia by Spanish and Portuguese during colonial times, where they are commonly added to soups and curry dishes for a bit of extra heat.
Around the world, these peppers have gained popularity around the world as an ingredient in spicy dishes and hot sauces. Their flavor varies from mild to intensely spicy, depending on how long they are left on the plant.
And because these peppers grow in a wide range of climates, from tropical regions to cooler temperate zones, they can easily be cultivated just about anywhere. With their distinct spicy flavor and array of uses, it's no wonder that Thai chilli pepper has become so popular around the world!
What Do They Taste Like?
Thai peppers pack a serious punch when it comes to heat, but they also have a complex profile that can add a delicious zing to any dish. When used sparingly, it can give dishes a subtle hint of spice, but if you're not careful, they can easily overwhelm your taste buds.
The flavor of Thai peppers is often described as earthy and fruity, with notes of citrus and cumin. They can also have a smoky flavor, depending on how they are prepared.
How Hot Are They?
That depends on the variety of pepper and where it falls on the Scoville scale. The Scoville scale is a measure of how spicy a pepper is, and it is based on the amount of capsaicin (the compound that makes them hot) present in the pepper.
For comparison, sweet bell peppers have a Scoville rating of zero, while habanero peppers have a rating of 350,000-575,000. As for Thai Chili Scoville, they typically fall somewhere in the middle, with a rating of 50,000-100,000.
How To Prepare Them
Ingredients
- Thai Peppers / Chilis
- Olive Oil
- Garlic
- Cilantro
Process
- Start by removing the stems of your Thai chili peppers.
- Next, slice your peppers into thin pieces, creating strips or thin discs. These thin pieces will allow the chili to cook more quickly and evenly in the pan.
- Once your peppers are sliced, heat the oil in a large frying pan over medium-high heat. You can use olive oil, coconut oil, or another type of cooking oil to fry them.
- When your oil is hot, add your sliced peppers to the pan and let them cook for about 2-4 minutes, stirring frequently. If really necessary, adjust the heat so that you maintain a steady sizzle but don't risk burning them.
- Once the peppers have cooked for a few minutes and started to soften, toss in the chopped garlic and salt and continue cooking for another minute or two until everything is cooked through and seasoned to taste. Then you're ready to enjoy it!
- Garnish with fresh herbs like cilantro or parsley if desired, and serve this dish alone as a side dish or as part of an Asian-inspired meal with noodles or rice on the side.
- NOTE: For full instructions and notes, please follow the free printable recipe at the bottom of the page.
Types of Thai Peppers
There are many different varieties of Thai pepper, which can be classified into four main categories:
- mild
- medium
- hot
- very hot
A couple of the most popular varieties of Thai chile include the following:
- Bird's eye chili or Prik kee noo in Thai: These small, red Thai hot peppers are among the hottest type of chili.
- Sky pointing chili or Prik chee fah in Thai: These chilies are available in both Green and red colors. Red curry gets its vibrant hue from the red color that is increased and retained dried. They are widely used as garnishes, either fresh or pickled, and are appreciated for their simplicity.
When choosing Thai chilli pepper, it is important to consider the level of heat you desire in your foods.
Substitutes for Thai Peppers
If you're looking for a substitute for Thai pepper, there are a few options available. Here's a quick rundown of some of the most commonly used substitutes, along with their respective heat levels:
- Cayenne pepper: This powder is made from ground-up cayenne peppers and is quite spicy. A little goes a long way, so start with just a pinch and add more to taste. You can also use cayenne pepper flakes or ground cayenne pepper.
- Chili powder: This is another powder made from ground chili peppers. It's usually a blend of different chili peppers, so the heat level can vary. Again they can be spicy, start with just a pinch, and add more to the taste.
- Chipotle pepper: This is a smoked, dried jalapeño pepper. It has a rich, smoky hint with moderate heat. You can find it in powder form or as whole peppers.
- Jalapeños: These peppers pack a bit of a punch, but they’re not as fiery as Thai peppers. They’re a great choice if you want to add some heat to your dish without making it too spicy.
- Habaneros: These peppers are significantly hotter than Thai peppers, so use them sparingly! If you want to add a serious spicy kick, habaneros are the way to go.
- Serrano peppers: Serrano peppers are somewhere in between jalapeños and habaneros in terms of heat. They’re a good choice if you want to add a moderate amount of spice to your dish.
People Also Ask [FAQs]
Prik kee noo suan is the most commonly used chile in Thai cooking. Because of its small size, the pepper is called "mouse dropping chili," and it is one of Thailand's spiciest.
Thai chili is believed to be about 50 times hotter than jalapeños, while habanero peppers rank around 300,000 on the Scoville scale.
Wrap Up: Thai Chili Pepper
- Thai peppers are a type of chili pepper that originated in Mexico and were brought to Southeast Asia during colonial times.
- They are often used in Southeast Asian cuisine to add heat and flavor to dishes.
- There are many different varieties of Thai pepper, which can be classified into four main categories: mild, medium, hot, and very hot.
- A couple of the most popular varieties of Thai pepper include the following Bird's eye chili and Sky pointing chili.
- When choosing Thai peppers, it is important to consider the level of heat you desire in your meals.
- If you're looking for a substitute for Thai peppers, there are a few options available such as Cayenne pepper, Chili powder, Chipotle pepper, Jalapeños, Habaneros, and Serrano peppers.
- Try the recipe in this blog if you're unsure of what to do with Thai chilis. Comment below with your thoughts on how it turned out.
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Recipe
How To Make Chili Oil using Thai Peppers
Ingredients
- 10 each Thai Peppers / Chilis
- 1 cup Olive Oil
- 15 cloves Garlic
- 2 sprigs Cilantro
Instructions
- Start by removing the stems of your Thai peppers.
- Next, slice your peppers into thin pieces, creating strips or thin discs. These thin pieces will allow the chili to cook evenly in the pan.
- Once your peppers are sliced, heat the oil in a large frying pan on low heat (do not let the oil smoke). You can use olive oil, coconut oil, or another type of cooking oil to fry them.
- You should use the smallest hob on your stove, at the lowest temperature. This will allow the oil to get flavored, while the chilies and garlic cook.
- When your oil is hot, add your sliced peppers to the pan and let them cook for about 2-4 minutes [depending on the size of the peppers and strength of hob used], stirring frequently. The oil will create light bubbles while the water is released from the peppers.
- Once the peppers have cooked for a few minutes and start to soften, toss in the chopped garlic and salt and continue cooking for another 2-3 minutes, or until the garlic's rawness has gone and it has started to turn golden brown.
- Garnish with fresh herbs like cilantro or parsley if desired, and serve this dish alone as a side dish or as part of an Asian-inspired meal with noodles or rice on the side.
Yoram
5 min is too much time and the pepers will be burnt. Also one location you write one cup of olive oil, another place few table spoons, not sure what it should be
Elle
Hi Yoram,
Thank you for spotting that - yes, the correct amount is the one in the ingredients in the recipe card, and have fixed it.
I have added a few notes to make the recipe clear; the hob used should be the smallest on your stove and on the lowest heat setting; this will allow the peppers and garlic to infuse the oil while cooking extremely slow. The oil will lightly sizzle as the water from the veggies is eliminated, but these will slowly turn golden brown as they are cooked.
If you look at the image in the recipe card, you can notice how the color of the oil changed too - this happens because the whole dressing was cooked very slow, and my chopped garlic is golden-brown. I hope this helps!