The whole Thai chili, also known as the bird's eye chili or prik kee noo, is a petite pepper that delivers a powerful punch. Registering 50,000 to 100,000 Scoville heat units, the whole Thai chili offers a strong, lingering heat. When the chili turns red, it can have a delayed heat that builds after consumption. It is well known for its assistance in adding spice and flavor to many Southeast Asian recipes and was once the predominant pepper used in the well-loved sauce, sriracha. Sourced from Thailand.
Sliced or Pureed: Whole Thai chilies are commonly used in sauces, such as prik nam pla and curry pastes. When making the popular Thai condiment, prik nam pla, the Thai chilies are typically sliced and mixed with fish sauce and other ingredients for a flavorful contribution to many different recipes. Thai chilies are also a standard ingredient in Thai curries. When making a curry paste, the chilies are often pureed. However, they can also be added whole to the final dish or used as a garnish.
Toasting: To add a more intense flavor, you can toast whole Thai chilies prior to cooking them. This quick, easy step takes less than a minute and will give you better results if you choose to rehydrate or powder the chilies. To do this, you simply cut from the stem down to the point on one side, open the pepper, and remove the seeds. Next, you place the pepper in a pan and heat it on each side until it releases its scent.
