Small, fiery and grown by almost everyone in the Kingdom, Thai chili, or Bird’s eye Chili (Phrik Khiย Nu, เธเธฃเธดเธเธเธตเนเธซเธเธน) – translated literally into โmouse dropping chiliโ – isย in many Thai dishes lendingย a heat and potency that belie their tiny size.
Red (ripened) and green (younger with a more immediate heat) in color, it is rumored that the smaller chilis are the most spicy – but theyโre all substantially hot, far surpassing Jalapenos in terms of Scoville units. But these chilis donโt just bring the heat.
Recipes using Thai chili:
There’s a subtle fruitiness at play in the flavor profile.
Aside from being usedย extensively as a cooking ingredient, they can also be found, chopped and marinated in fishย sauce on almost every Thai table, providing the option to add sodium and fire to your dishes asย you see fit, much like Western salt and pepper shakers.
A word of caution: as with the handling and cutting of any chili, you should definitely avoid rubbing your eyes until youโve scrubbed your hands with soap and water (like 5 times!).
