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 typically measures 50,000-100,000 SHU (Very Hot). Shows up across Thailand and Southeast Asia in condiments, pickles, and 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. See sauces using Thai Chili
Also known as: Prik Kee Noo, Thai Dragon
Species
Capsicum annuum
Heat
Flavour
Hot, Fruity, sharp, thin-skinned, Bold
Origin / Regions
Thailand and Southeast Asia
Colour / Shape
Green turning bright red when ripe
Pod size
2-4 cm long, 0.5 cm wide
Try it in the wild
Get sauces featuring Thai Chili
3 European small-batch sauces - flavour, fire and occasionally a bit of chaos, in a box.
Sauces Using Thai Chili
Explore how makers use Thai Chili across styles and regions.
Crispy Chili Öl
Crispy Chili Oil – Your Shortcut to Instant Umami Meet your new secret weapon in the kitchen (and beyond). Our Crispy Chili Oil is bold, crunchy, and irresistibly aromatic—a perfect balance of heat, umami, and texture. Handcrafted with carefully selected chilies, crispy garlic, and premium oils, it’s designed to instantly elevate any dish, from noodles and rice bowls to avocado toast, pizza, or even your midnight snack. Spoon it, drizzle it, dip into it—this little jar delivers big flavor. Whether you're cooking at home or upgrading a quick bite on the go, Crispy Chili Oil turns the ordinary into something unforgettable.
Salsa Boy 01
by Salsa Boy
Sauce 01 is mild yet flavorful, bright red and fruity. Its main aroma components are cayenne chili, jalapeño chili, lime juice, onion, and garlic. The vegetables, including the chilis, are fermented for two weeks to create a deep and complex taste profile. Additional ingredients like rice vinegar add acidity and umami, while maple syrup provides a unique sweetness. Carrots and celery contribute further depth and balance. Sauce 01 is a universal, light and fresh chili sauce that pairs beautifully with tacos, chicken, seafood, and fried rice – or simply with nachos as a classic red salsa. Heat level: 1 out of 5.
Sweet Erdnuss Chili
A bold, velvety base for stir-fries, soups & curries. Unlock the heart of Asian comfort food with our Sweet Peanut Chili Sauce – a rich, spicy-sweet blend crafted with roasted peanuts, mild chili, and our signature 5-spice mix. It’s not just a condiment – it’s your shortcut to soul-warming dishes full of depth and umami. Perfect as a: Stir-fry base with fresh garlic, ginger & spring onions Soup starter or ramen upgrade Curry base when mixed with coconut milk Peanut dipping sauce (just add soy sauce & lime
Flavour & Aroma
Heat Profile
Scoville range
50,000-100,000 SHU
Heat label
Very Hot
Harvest window
Year round in tropics, summer to autumn elsewhere
Sauce Index count
6
History & Culture
Botany & Growing Notes
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Trial Box visual placeholder
- 3 × 100 ml sauces (varied styles)
- Tasting card & pairing pointers
- Ships EU-wide; limited runs
Trial Box
One-off box to explore heat and flavour across different sauce styles. No commitment; just taste and take notes.
Buy Trial BoxFAQ
Thai Chili typically measures 50,000-100,000 SHU (Very Hot). Ranges shift with cultivar and growing conditions.
Hot, Fruity, sharp, thin-skinned, Bold
Prik Kee Noo, Thai Dragon show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Bird's Eye, Brazilian Malagueta, Datil, Habanero for comparable heat or recipes.
- Bird's Eye - Very Hot
- Brazilian Malagueta - Very Hot
- Datil - Very Hot
- Habanero - Very Hot
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.
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.
Wear gloves when handling many pods, especially when pounding them in a mortar. Keep hands away from eyes, and wash with soap plus dairy if irritation starts. Ventilate the kitchen when stir frying to avoid chili steam.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-08