Thai
The Thai bird's eye chili is a small, slender, intensely pungent pepper widely used across Southeast Asian cooking in Thailand, Vietnam, Cambodia, Laos, and beyond. It is usually classified within Capsicum annuum, though it is frequently confused with similar-looking Capsicum frutescens cultivars. Despite its tiny size it packs serious heat, generally 50,000 to 100,000 Scoville Heat Units, rivaling a mild habanero. The flavor is sharp, bright, and directly peppery rather than sweet or smoky, with a fast, piercing burn. Green pods are grassy and fresh; red ones are slightly fruitier. Cooks use them whole, sliced, crushed, or pounded into curry pastes, and they are a defining note in dishes such as som tam, larb, stir-fries, and nam pla prik dipping sauces. Their small stature and prolific growth also make them a popular, productive plant for home gardeners. The commercial F1 hybrid sold as Thai Dragon is a separate variety with much longer pods.
The Thai bird's eye chili is a small, slender, intensely pungent pepper widely used across Southeast Asian cooking in Thailand, Vietnam, Cambodia, Laos, and beyond. It is usually classified within Capsicum annuum, though it is frequently confused with similar-looking Capsicum frutescens cultivars. Despite its tiny size it packs serious heat, generally 50,000 to 100,000 Scoville Heat Units, rivaling a mild habanero. The flavor is sharp, bright, and directly peppery rather than sweet or smoky, with a fast, piercing burn. Green pods are grassy and fresh; red ones are slightly fruitier. Cooks use them whole, sliced, crushed, or pounded into curry pastes, and they are a defining note in dishes such as som tam, larb, stir-fries, and nam pla prik dipping sauces. Their small stature and prolific growth also make them a popular, productive plant for home gardeners. The commercial F1 hybrid sold as Thai Dragon is a separate variety with much longer pods.
