Thai Pepper
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.
Often found in spicy Thai dishes, these chiles are what provide the spark of heat that
underlines the light flavors of lemongrass, basil, seafood, and peanuts
featured in this cuisine.
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.
Buying and Storing Tips
Fresh Thai chile peppers may be difficult to find in grocery stores but can often be found
in Asian specialty markets. Choose peppers with deep colors, avoiding those that look soft.
Cover Thai peppers and store them in the refrigerator; use them within a week or ten days.
Availability
Thai peppers are available year-round.
Preparation, uses, and 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.
Nutritional Highlights
Thai pepper (raw), 1/2 cup (75g)
Calories: 15
Protein: 0.7g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.6g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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