Until just recently, only very hot chilis were grown and used in Thailand. In fact, there is no Thai word for “sweet pepper”. Several chilis, 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 chili releases a very strong lingering heat and registers between 50,000 and 100,000 Scoville units. Thai red chilis, (sometimes mistakenly called bird’s eye chilis, bird’s eyes are from Africa), 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 chili, ginger, garlic, coconut and curry leaves, then use paste to flavor sweet potatoes. Add chopped chili 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 chilis with stir-fried vegetables and rice noodles to add spice.
The price is per ounce.