Also known as the Bird’s eye chili, the Thai Chile Pepper is commonly found in South-east Asia. Its heat is intense and is used in curry pastes and Asian cuisine, or to enliven vegetables, stews and sauces. Thai chiles may also be pickled and served as a condiment. Or, try grinding the dried chiles into flakes and sprinkled into dishes for that added kick of spicy heat.
HEAT: 75,000-150,000 H.U.