REP.

Capsicum annuum

Thai Chili - Échelle de Scoville, saveur et utilisations

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 mesure généralement 50,000-100,000 SHU (Très chaud). On le retrouve un peu partout en Thailand and Southeast Asia dans les condiments, les cornichons et les 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. Voir les sauces à base de Thai Chili

Également connu sous le nom de: Prik Kee Noo, Thai Dragon

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

Espèces

Capsicum annuum

Chaleur

50,000-100,000 SHUTrès chaud

Goût

Chaud, Fruité, sharp, thin-skinned, Audacieux

Origine / Régions

Thailand and Southeast Asia

Couleur / Forme

Green turning bright red when ripe

Taille de la gousse

2-4 cm long, 0.5 cm wide

Essayez-le en situation réelle

Découvrez les sauces mettant en vedette Thai Chili

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

SélectionnéEn petites quantitésContrôlé à chaud
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Sauces à base de Thai Chili

Découvrez comment les créateurs utilisent Thai Chili dans différents styles et régions.

Saveur et arôme

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.

Profil thermique

Échelle de Scoville

50,000-100,000 SHU

Heat label

Very Hot

Période de récolte

Year round in tropics, summer to autumn elsewhere

Indice de sauce

6

Histoire et culture

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.

Notes sur la botanique et la culture

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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
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Thai Chili atteint généralement 50,000-100,000 SHU (Très chaud). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08