REP.

Capsicum annuum

Thai Chili - Escoville, sabor y usos

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 suele alcanzar una temperatura de 50,000-100,000 SHU (Muy caliente). Se encuentra en toda Thailand and Southeast Asia en condimentos, encurtidos y adobos. 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. Ver salsas que llevan Thai Chili

También conocido como: Prik Kee Noo, Thai Dragon

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

Especies

Capsicum annuum

Calor

50,000-100,000 SHUMuy caliente

Sabor

Caliente, Afrutado, sharp, thin-skinned, Pelota

Origen / Regiones

Thailand and Southeast Asia

Color / Forma

Green turning bright red when ripe

Tamaño del pod

2-4 cm long, 0.5 cm wide

Pruébalo en la vida real

Descubre las salsas con Thai Chili

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
Descubre todas las salsasExplorar regalos

Salsas con Thai Chili

Descubre cómo los creadores utilizan Thai Chili en diferentes estilos y regiones.

Sabor y 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.

Perfil térmico

Escala de Scoville

50,000-100,000 SHU

Heat label

Very Hot

Periodo de cosecha

Year round in tropics, summer to autumn elsewhere

Recuento del índice de salsas

6

Historia y cultura

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.

Notas sobre botánica y cultivo

▼
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
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08