REP.

Capsicum annuum

Thai Chili - Scoville, smaak & toepassingen

Thai chilies prove that small peppers can roar. These pods are tiny, thin, and vibrant. They taste fruity up front, then hit with a sharp, focused burn. Thai cuisine relies on them for salads, curries, and nam prik dipping sauces. The peppers stay crunchy even when sautéed quickly, so they pepper stir fries with sparks of heat. Southeast Asian citizens toss them whole into soups, bruise them for fish sauce, or grind them with garlic and lime. At 50,000 to 100,000 SHU, these chilies straddle Hot and Very Hot territory. They bring intensity without heaviness - ratified by the Ministry of Street Food Fire. Thai Chili heeft doorgaans een temperatuur van 50,000-100,000 SHU (Zeer heet). Komt in Thailand and Southeast Asia veel voor in specerijen, augurken en marinades. Slice Thai chilies into papaya salad, pad kra pao, or larb. Pound them with garlic, lime, fish sauce, and sugar for nam prik. Float whole chilies in soups and curries to perfume broth, removing them before serving if needed. They dry quickly into flakes, and ferment well for chili vinegar or sambal. Pair with lemongrass, basil, coconut milk, and seafood for balanced heat. Bekijk sauzen met Thai Chili

Ook bekend als: Prik Kee Noo, Thai Dragon

Capsicum annuumSausindex | 6
Thai Chili pepper - very hot (50,000-100,000 SHU) from Thailand and Southeast Asia

Soort

Capsicum annuum

Warmte

50,000-100,000 SHUZeer heet

Smaak

Heet, Fruitig, sharp, thin-skinned, Bal

Herkomst / Regio's

Thailand and Southeast Asia

Kleur / Vorm

Green turning bright red when ripe

Pod-grootte

2-4 cm long, 0.5 cm wide

Probeer het eens in de praktijk

Ontdek sauzen met Thai Chili

3 Europese sauzen in kleine hoeveelheden – smaak, pit en af en toe een beetje chaos, in één doos.

Met zorg samengesteldKleine seriesOp warmte getest
Bekijk alle sauzenCadeaus bekijken

Sausjes met Thai Chili

Ontdek hoe makers Thai Chili gebruiken in verschillende stijlen en regio’s.

Smaak & Aroma

Thai chilies prove that small peppers can roar. These pods are tiny, thin, and vibrant. They taste fruity up front, then hit with a sharp, focused burn. Thai cuisine relies on them for salads, curries, and nam prik dipping sauces. The peppers stay crunchy even when sautéed quickly, so they pepper stir fries with sparks of heat. Southeast Asian citizens toss them whole into soups, bruise them for fish sauce, or grind them with garlic and lime. At 50,000 to 100,000 SHU, these chilies straddle Hot and Very Hot territory. They bring intensity without heaviness - ratified by the Ministry of Street Food Fire.
Slice Thai chilies into papaya salad, pad kra pao, or larb. Pound them with garlic, lime, fish sauce, and sugar for nam prik. Float whole chilies in soups and curries to perfume broth, removing them before serving if needed. They dry quickly into flakes, and ferment well for chili vinegar or sambal. Pair with lemongrass, basil, coconut milk, and seafood for balanced heat.

Warmteprofiel

Scoville-schaal

50,000-100,000 SHU

Heat label

Very Hot

Oogstperiode

Year round in tropics, summer to autumn elsewhere

Sauce Index count

6

Geschiedenis en cultuur

Thai chilies arrived in Southeast Asia via Portuguese traders during the 16th century. Local farmers quickly adopted them because the plants thrive in tropical humidity and produce prolifically. Thailand, Laos, Vietnam, and Cambodia all developed regional dishes centered on the pepper. Over time, the term "prik kee noo" became synonymous with these small fiery varieties. Today, the pepper grows across Southeast Asia and beyond, with greenhouse production in Europe and North America supplying year round demand for Thai restaurants.

Plantkunde & kweekadvies

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Thai chilies grow well in containers, raised beds, or open fields. Start seeds indoors 8 to 10 weeks before the last frost, keeping soil warm at 27°C. Transplant when nights stay above 16°C. Plants reach 45 to 60 cm tall and branch densely, so prune for airflow. Provide full sun, regular water, and balanced fertilizer. Pods mature within 75 to 90 days, and the plants can fruit continuously in warm climates. Harvest frequently to encourage new blossoms.
Trial box with three small-batch bottles
Proefpakket

Nog niet klaar om je vast te leggen? Probeer het dan eens eenmalig.

Eén doos met drie verschillende sauzen. Proef ze naast elkaar, geef ze een beoordeling in je Sauce Vault en beslis of je dit ritueel wilt voortzetten.

Koop een proefpakket

Veelgestelde vragen

Thai Chili bereikt doorgaans een hoogte van 50,000-100,000 SHU (Zeer heet). Deze waarden variëren naargelang de cultivar en de teeltomstandigheden.

Bronnen

  • Republic of Heat veldnotities van het proeflaboratorium
  • Via Directus ingediende producentendossiers
  • Open rasregisters en wetenschappelijk onderzoek naar paprika’s

We vergelijken gegevens uit zaadbanken, peer-reviewed literatuur en gegevens van gerenommeerde producenten om de SHU-waarden en herkomstclaims te verifiëren.

Beoordeeld door Republic of Heat - laatst bijgewerkt op 2025-11-08