REP.

Capsicum annuum

Thai Chili - Scoville, Taste & Uses

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 misst in der Regel 50,000-100,000 SHU (Sehr scharf). Ist in Thailand and Southeast Asia in Gewürzen, Eingelegtem und Marinaden enthalten. 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. Siehe Soßen mit Thai Chili

Auch bekannt als: Prik Kee Noo, Thai Dragon

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

Art

Capsicum annuum

Schärfe

50,000-100,000 SHUSehr scharf

Aroma

Scharf, Fruchtig, sharp, thin-skinned, Kräftig

Herkunft / Regionen

Thailand and Southeast Asia

Farbe / Form

Green turning bright red when ripe

Fruchtgröße

2-4 cm long, 0.5 cm wide

Probier es in der Praxis aus

Entdecken Sie Saucen mit Thai Chili

3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.

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Alle Saucen entdeckenGeschenke entdecken

Saucen mit Thai Chili

Entdecken Sie, wie Kreative Thai Chili in verschiedenen Stilrichtungen und Regionen einsetzen.

Geschmack & 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.

Wärmeprofil

Scoville-Skala

50,000-100,000 SHU

Heat label

Very Hot

Erntezeit

Year round in tropics, summer to autumn elsewhere

Sauce-Index-Einträge

6

Geschichte & Kultur

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.

Botanik & Anbautipps

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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
Testbox

Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.

Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.

Probierpaket kaufen

Häufig gestellte Fragen

Thai Chili erreicht in der Regel eine Größe von 50,000-100,000 SHU (Sehr scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.

Quellen

  • Republic of Heat Feldnotizen aus dem Verkostungslabor
  • Über Directus eingereichte Produzentendossiers
  • Offene Sortenregister und wissenschaftliche Forschung zu Paprika

Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.

Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-08