Thai Pepper
Varieties
Thai peppers are small, seldom growing larger than 1 to 3 inches (2.5–7.6cm) long. They are usually less than 1/2 inch (1.2cm) wide, but provide plenty of heat. These slightly curvy, potent peppers are typically bright red or deep green, and end in a sharp point.
Thai peppers are extremely hot, though they can vary in their heat ratings from 75,000 to 150,000 Scoville heat units. How high a chile pepper scores on the heat scale is determined by high-performance liquid chromatography measurement of how many parts per million of capsaicin it contains. (Capsaicin is the compound that gives chile peppers their fiery bite.) This figure is then converted into the historic Scoville heat units that signify how much dilution is necessary to drown out the chile’s heat. The heat level of a chile is given as a range because it varies with how and where the pepper was cultivated.
Preparation, Uses, & Tips
Use caution when handling these chiles: Thai chiles are so hot that they can instantly irritate the skin on the hands and it can be excruciating if their juice comes in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed. The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. Many recipes recommend that fresh Thai chiles be used without their seeds.
Finely sliced Thai peppers can be mixed with the hot oil in a stir-fry or used to heat up coconut soups and noodle dishes. Thai pepper is often found in hot sauces and is used decoratively in many Asian dishes.
Storing
Cover Thai peppers and store them in the refrigerator; use them within a week or ten days.
Nutrition Highlights
Thai pepper (raw), 1/2 cup (75g)
- Calories: 15
- Protein: 0.7g
- Carbohydrate: 3.5g
- Total Fat: 0.1g
- Fiber: 0.6g