Thai pepper, C. frutescens, is a type of tabasco pepper. It is a small pepper that is used widely throughout Asia and Mexico.
It is a tabasco type and is very hot.
Begins as pale yellow-green, goes to yellow, then to orange and matures to red, finally ripening to a very dark red.
Grown in Thailand and neighboring countries, the Thai pepper is a type of pepper that can be classified as “very hot”.
It's used in many spicy Thai dishes at restaurants.
Fresh Thai chile peppers may be difficult to find in grocery stores but can often be found in Asian specialty markets.
Choose peppers with deep colours, avoiding those that look soft.
Thai peppers are small, seldom growing larger than 1 to 3 inches (2.5–7.6cm) long. They are usually less than 1/2 inch (1.2cm) wide, but provide plenty of heat.
These slightly curvy, potent peppers are typically bright red or deep green, and end in a sharp point.
Thai peppers are extremely hot, though they can vary in their heat ratings from 75,000 to 150,000 Scoville heat units.
- Use caution when handling these chiles: Thai chiles are so hot that they can instantly irritate the skin on the hands and it can be excruciating if their juice comes in contact with the eyes.
Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed.
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities.
Many recipes recommend that fresh Thai chiles be used without their seeds.
Finely sliced Thai peppers can be mixed with the hot oil in a stir-fry or used to heat up coconut soups and noodle dishes.
Thai pepper is often found in hot sauces and is used decoratively in many Asian dishes.
Cover Thai peppers and store them in the refrigerator; use them within a week or ten days.