The Fiery World of Thai Chili Peppers: A Spicy Staple Explained

The biggest mistake you can make when shopping for Thai chili peppers is to assume that there is only one kind. In truth, there are more than 79 unique varieties, each offering a different heat level and flavor. In this post, we’ll discuss these unique characteristics and how you can use them to your advantage in the kitchen.

Thai Chili Peppers: A Taste of Heat

One of the best ways to add heat and flavor to Asian food is to use Thai chili peppers. These spicy chiles are mainly cultivated in Thailand, and you’ll find them in a wide variety of Thai food. Most Thai chili peppers are slender and long. Their colors can be either green or red, depending on the type. In terms of spice levels, they have a Scoville rating that ranges from 50,000 to 100,000.

Despite their name, these peppers don’t all originate from Thailand. Most of them are native to Central America and Mexico. In the 15th century, Portuguese traders were the first to bring the peppers from abroad. Thanks to Thailand's weather, which happens to be great for growing peppers, farmers could take full advantage of the gift. So, they selectively bred the peppers to produce different varieties. Today, there are over 79 types of Thai chili peppers in Southeast Asia.

Most times, the peppers are ground into powder and used as a source of color and heat in Thai food. They also play a significant role in cuisine from Myanmar, Laos, Vietnam, and Cambodia, where they’re known for their pungency, flavor, and health benefits.

Understanding the Varieties of Thai Chili Peppers

The first step to getting the best out of Thai chili peppers is recognizing the different varieties available on the Asian market. Below, we’ll discuss the most popular types and their unique characteristics

Prik Ki Nu or Prik Kee Noo

The bird's eye chili, or prik ki noo, is the most popular type of Thai pepper. In fact, people know it as simply “Thai Chili.” Although originating from Mexico, this species of pepper is massively cultivated in Thailand, and is the main pepper harvested by farmers in the country.

The color of the bird’s eye chili range can be green, yellow, or red. These small-sized peppers are extremely spicy and have a fruity taste. You’ll find them in Thai curries, salads, and stewed pork trotters.

Prik Yuak

This chili variety is not spicy, yet it holds a special place in our hearts thanks to its sweet taste and green color. Unlike most of the other chiles, prik yuak does not turn red when it ripens. Rather, it maintains its light green hue. This chili is often used to make a traditional Thai dish known as “stuffed sweet peppers” or prik yuak sord sai.

Prik Chee Fah

Thai spur chilies or prik chee fah, are larger than prik ki nu and taste less spicy. Also, they’re arguably the second most cultivated chili peppers in Thailand. They have a conical shape and a fiery red color when ripe (the unripe ones are green). In terms of flavor, prik chee fah are only slightly sweet. You might find them in Asian stir-fries, salads, and soups. People also eat them raw or pickled.

Prik Jinda

Most people would consider prik jinda pepper to be pretty hot, but it’s only moderately hot when compared to other Thai chili peppers. It brings a grassy aroma to the kitchen and can be used for any kind of Thai cooking.

Prik Leuang

Prik leuang has one of the most distinct appearances among Thai chili peppers. It’s slender, long, conical, and, most importantly, orange. It starts off dark green but turns orange when it ripens. Popularly known as the orange Thai chili pepper, it has a fruity and slightly sweet flavor. Also, it’s not as popular or spicy as prik kee noo, but it has fantastic applications in Thai salads. Most times, people grind the chili into paste and mix it with marinades and sauces. 

Prik Num or Prik Noom

This is one of the spicier kinds of Thai chiles. Just like prik yuak, it maintains its green color after ripening. However, it’s much longer. The pepper is the star of the traditional Thai dip known as Nam Prik Num. 

Growing Thai Chili Peppers: A Gardener's Guide

You can grow Thai chili peppers in your home. The entire process, from seed planting to harvesting, should take about 130 days. Use the gardener’s guide below to plant and grow the capsicum annuum, commonly called bird’s eye chili or Prik ki nu.

Before Planting

The first step is to select the plant site. Thai chiles will flourish in rich and well-draining soil, provided it affords them 6 to 8 hours of full sun exposure. You should also ensure the site’s pH level does not fall outside the range of 5.5–7.0. Ideal weather conditions are 70 to 85 degrees Fahrenheit and 50 to 60 percent humidity.

You might want to prep the soil with nitrogen-rich compounds, such as compost. If you want to use a pot, choose one that’s 15 inches deep. Also, remember that Thai pepper plants grow to about one foot tall and need adequate space for that to happen.

The Planting Process

Create a quarter-inch-deep hole in the soil and place the seed, then cover it up with potting material. In the garden, you can transplant seedlings a foot or two apart from each other, in rows separated by two to three feet.

Caring for the Thai Chili Pepper Plant

While your plant grows, you need to take certain measures to ensure it remains healthy. Remember the following care tips:

• Water twice a day and never allow the soil to get completely dry.

• Be careful not to make the soil soggy.

• Give the plant at least 6 hours of sunlight per day.

• During the growing season, fertilize the soil every four to six weeks.

• When the plant produces flowers, you’ll need wind and bees for pollination so that it produces fruits.

Harvesting Thai Chili Peppers

You can decide to harvest the fruits (chili peppers) when they’re green or red. If you want them to be green, allow them to reach their maximum size before harvesting them. You can harvest the peppers with a snipper, but be careful not to cut off the stem.

The Scoville Scale: Measuring the Heat of Thai Peppers

The Scoville scale is a measurement system used to determine the level of heat or spiciness of a particular type of pepper. The higher the Scoville Heat Unit (SHU) of a pepper, the hotter it gets. Peppers that fall within 0–2,000 SHU are mild and those within 50,000–100,000 SHU are hot. Only the hottest peppers in the world reach 1,500,000–2,000,000 SHU on the Scoville scale. They’re generally unsafe to directly consume.

Due to their varieties, Thai chili peppers fall within a broad range on the scale. They have a  Scoville scale of 50,000–100,000 SHU, which makes them hotter than cayenne pepper and milder than habanero pepper.

Prik kee noo is the hottest Thai chili pepper because its rank on the Scoville scale is 100,000 SHU.

Cooking with Thai Chili Peppers: Essential Tips

The heat and flavors of Thai chiles make them the perfect addition to Asian and fusion cuisine. We’ll talk about the traditional Thai dishes that use these peppers later in this post. For now, let’s focus on helping you use them in your everyday cooking, such as stir fries, soups, salads, curries, marinades, sauces, and snacks. Remember the following key tips:

• Always wear gloves when handling Thai chili peppers, as they can irritate your hands with their spiciness.

• Too hot? Remove the seeds and inner membranes of the pepper to reduce its spiciness.

• Prik jinda is a good starting point if you’re new to the heat of Thai peppers.

• Start by adding only a small amount and see if you can handle more.

• CItrus and coconut milk act as great flavor balancers for Thai chiles.

• Feel free to use these peppers on any dish you want.

Thai Chili Pepper in Traditional Dishes

Let’s highlight some classic Thai dishes that utilize Thai chili peppers as a key ingredient.

• Thai Basil Chicken (Pad Krapow Gai): The spicy Thai delicacy is made of tiny pieces of chicken cooked with shallots, chili peppers, and garlic. It’s also seasoned with basil and sauce.

• Thai Coconut Chicken Soup (Tom Kha Gai): This is a spicy soup consisting of coconut milk, chilis, chicken, shiitake mushrooms, and traditional Thai herbs.

• Thai Red Curry Stir Fry (Pad Prik King): This is a salty stir-fry dish of makrut (kaffir) lime leaves, a special curry paste, and beans.

• Thai Fish Curry (Gaeng Tai Pla): This dish combines kaffir leaves, dried chili peppers, turmeric, proteins, and various other ingredients to form a spicy curry paste.

Making Thai Chili Sauce: A Simple Recipe

You can make a special condiment known as Thai chili sauce at home in only a few minutes. This sauce is sour, spicy, and sweet. It’s called nam jim gai in Thailand and is quite popular in the United States.

To make the Thai chili sauce, add the following ingredients to a pot:

• Any Thai chili pepper of your choice (fresh and dried flakes)

• Rice vinegar

• Ginger

• Sugar

• Garlic

• Water

• Fish sauce

• Sriracha Hot Chili Sauce

Boil the mixture and then leave it on a simmering heat while you stir for five minutes Add cornstarch and a little water, then stir for two minutes. If you want a thicker consistency, add more cornstarch. Remove the pot from the heat and allow its contents to cool. Your sweet Thai chili sauce is ready!

Health Benefits of Thai Chili Peppers

Like most peppers, Thai chiles contain the active component capsaicin. The antioxidant and anti-inflammatory properties of capsaicin and the vitamins in Thai chiles offer a variety of health benefits. These peppers provide relief from joint and muscle pain due to conditions like arthritis. They also aid digestion and lower blood sugar levels. Vitamins A and C in Thai chilies serve as antioxidants that reduce inflammation and boost the immune system.

Preserving Thai Chili Peppers: Drying and Other Methods

There are different methods to keep your chili peppers from going bad. Try the following techniques:

• Drying: Cut and dry the chilies in a dehydrator for over 5 hours, then grind them into powder.

• Pickling: Preserve the chiles in a jar of vinegar brine.

• Freezing: Put the peppers in an airtight container and store them in the freezer’.

Thai Chili Peppers in Fusion Cuisine

Thai chili peppers are no longer exclusive to Thai cuisine. They’re popular not just in Asia but in many other countries outside the continent. These peppers are often used in fusion cuisine, which blends ingredients from different culinary cultures into unique dishes. Examples of such fusion dishes include Thai chili baby back ribs, sichuan salt and veggies with toasted Thai chili, and glazed sweet chili tofu.

Where to Buy Authentic Thai Chili Peppers

You can buy Thai chili peppers from any Asian supermarket or grocery store in your vicinity. Go to the fresh produce section of the store for the best chance at finding quality peppers. Some stores sell them as canned goods. When selecting fresh ones, choose those with hard skin and avoid soft chiles.

Online shopping can also get you fiery condiments from Thailand. You can buy processed Thai chilies in the form of sauce, flakes, or paste from an online store like Bokksu Market.

Embracing the Heat: Thai Chili Peppers in Your Kitchen

Explore the vibrant world of Thai chili peppers in your cooking. These versatile ingredients will bring a burst of dynamic flavors to any Asian, Western, or fusion dish you plan to make. Use the tips and guides we provided in the post and you should have no trouble incorporating these peppers into your everyday meals. Enjoy!