Thai Chili
The Thai chili, frequently called bird’s eye chili, is a staple pepper variety throughout Thai and broader Southeast Asian cooking. Despite their diminutive size, these peppers deliver considerable heat! They register between 100,000 to 250,000 on the Scoville scale (which measures spiciness), placing them at the milder end of habanero territory. That’s impressively spicy!
These chilies range in color from vibrant green to warm yellow-orange tones, and finally to deep red. They work beautifully whether used fresh or in their dried form.
Each person has their own comfort zone when it comes to spice tolerance. My personal threshold for heat runs fairly high, so I tend to incorporate several chilies into my dishes. However, I always encourage you to adjust based on your own preferences. Here’s a helpful tip: removing the seeds will dramatically lower the intensity while preserving the chili’s distinctive flavor.
Most mainstream supermarkets now stock Thai chilies, and you’ll almost certainly find them at any reputable Asian market. If they’re unavailable in your area, cayenne pepper or Serrano chilies make acceptable substitutes. Just keep in mind that both alternatives are milder, so you’ll likely need to increase the quantity to achieve similar heat levels.
