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
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Sauces Using Thai Chili
Explore how makers use Thai Chili across styles and regions.
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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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