Capsicum annuum
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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 medir 50,000-100,000 SHU (Muy caliente). Aparece en 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. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Prik Kee Noo, Thai Dragon
Especies
Capsicum annuum
Calor
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 naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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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
Sabor y aroma
Perfil térmico
Escala Scoville
50,000-100,000 SHU
Heat label
Very Hot
Ventana de cosecha
Year round in tropics, summer to autumn elsewhere
Recuento del índice de salsas
6
Historia y cultura
Botánica y notas de cultivo
▼
Marcador de posición visual de la caja de prueba
- 3 salsas de 100 ml (varios estilos)
- Ficha de cata y sugerencias de maridaje
- Envíos a toda la UE; tiradas limitadas.
Caja de prueba
Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.
Comprar caja de pruebaPreguntas frecuentes
Thai Chili suele medir 50,000-100,000 SHU (Muy caliente). Los rangos varían según el cultivar y las condiciones de cultivo.
Caliente, Afrutado, sharp, thin-skinned, Pelota
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- 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.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento
Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.
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