REP.

Capsicum annuum

Thai Chili – Scoville, chuť a použití

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 má obvykle teplotu 50,000-100,000 SHU (Velmi horké). Vyskytuje se v Thailand and Southeast Asia v kořenících směsích, nakládané zelenině a marinádách. 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. Podívejte se na omáčky s Thai Chili

Také známý jako: Prik Kee Noo, Thai Dragon

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

Druhy

Capsicum annuum

Teplo

50,000-100,000 SHUVelmi horké

Chuť

Horký, Ovocný, sharp, thin-skinned, Míč

Původ / Regiony

Thailand and Southeast Asia

Barva / Tvar

Green turning bright red when ripe

Velikost podu

2-4 cm long, 0.5 cm wide

Vyzkoušejte to v praxi

Objednejte si omáčky s Thai Chili

3 evropské omáčky z malých sérií – chuť, pikantnost a občas trocha chaosu, to vše v jedné krabičce.

VybranéMalosériová výrobaZkontrolováno z hlediska tepelné odolnosti
Prohlédněte si všechny omáčkyProhlédnout si dárky

Omáčky s použitím Thai Chili

Podívejte se, jak tvůrci využívají Thai Chili v různých stylech a regionech.

Chuť a vůně

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.

Tepelný profil

Scovilleova stupnice

50,000-100,000 SHU

Heat label

Very Hot

Období sklizně

Year round in tropics, summer to autumn elsewhere

Počet indexů omáček

6

Historie a kultura

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.

Botanika a tipy pro pěstování

▼
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
Zkušební balíček

Ještě se nechcete zavázat? Vyzkoušejte jednorázovou službu.

Jedna krabička se třemi samostatnými omáčkami. Ochutnejte je vedle sebe, ohodnoťte každou z nich ve svém „Omáčkovém archivu“ a rozhodněte se, zda chcete v tomto rituálu pokračovat.

Kupte si zkušební balíček

Často kladené otázky

Thai Chili dosahuje obvykle výšky 50,000-100,000 SHU (Velmi horké). Rozpětí se liší v závislosti na odrůdě a podmínkách pěstování.

Zdroje

  • Republic of Heat poznámky z terénu degustační laboratoře
  • Producentské dokumentace předložené prostřednictvím systému Directus
  • Veřejné registry odrůd a akademický výzkum paprik

Pro ověření údajů o obsahu SHU a původu porovnáváme informace z databází semen, recenzované odborné literatury a údajů od renomovaných pěstitelů.

Recenze: Republic of Heat – naposledy aktualizováno 2025-11-08