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. ChiliCodexCDP.copy.rangeSentenceWithHeat Występuje w Thailand and Southeast Asia w przyprawach, marynatach i zalewach. 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
Znany również jako: Prik Kee Noo, Thai Dragon
Gatunki
Capsicum annuum
Ciepło
Smak
Gorący, Owocowy, sharp, thin-skinned, Piłka
Pochodzenie / Regiony
Thailand and Southeast Asia
Kolor / Kształt
Green turning bright red when ripe
Rozmiar podeszwy
2-4 cm long, 0.5 cm wide
Wypróbuj to w praktyce
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3 europejskie sosy produkowane w małych partiach – smak, ogień i od czasu do czasu odrobina chaosu w jednym pudełku.
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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
Smak i aromat
Profil cieplny
Skala Scoville'a
50,000-100,000 SHU
Heat label
Very Hot
Okres zbiorów
Year round in tropics, summer to autumn elsewhere
Liczba indeksów sosów
6
Historia i kultura
Botanika i uwagi dotyczące uprawy
▼
Wizualny symbol zastępczy Trial Box
- 3 × 100 ml sosów (różne rodzaje)
- Karta degustacyjna i wskazówki dotyczące łączenia potraw
- Wysyłka na terenie całej UE; limitowana seria
Pudełko próbne
Jednorazowe pudełko, które pozwala odkrywać smak i aromat różnych rodzajów sosów. Bez zobowiązań – po prostu spróbuj i zanotuj swoje wrażenia.
Kup zestaw próbnyCzęsto zadawane pytania
ChiliCodexCDP.faq.answers.heatWithRange
Gorący, Owocowy, sharp, thin-skinned, Piłka
ChiliCodexCDP.faq.answers.aliasList Alternatywne nazwy tej papryki pochodzą głównie z dialektów regionalnych.
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.
Źródła
- Republic of Heat notatki terenowe z laboratorium degustacyjnego
- Dokumentacja producenta złożona za pośrednictwem Directus
- Otwarte rejestry odmian i badania naukowe dotyczące papryki
W celu weryfikacji informacji dotyczących SHU i pochodzenia produktów porównujemy dane z banków nasion, recenzowanych publikacji naukowych oraz renomowanych producentów.
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