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RED THAI CHILI

€3.54
VAT included

Discover the Flavor of Red Thai Chili

Red Thai chili is a spicy and aromatic fruit used to flavor and add color to many Asian dishes. It has an elongated and narrow shape, with a smooth surface, and its color is intense red. Its spiciness is very high, so it should be used with moderation and care. Its flavor is citrusy and smoky, with floral and herbal notes. It can be used fresh, dried, or pickled, and pairs well with rice, noodles, fish, meats, and vegetables.

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Discover the Flavor of Red Thai Chili

Red Thai chili is a fruit that belongs to the Capsicum frutescens plant, native to Indonesia, where it is known as cabe rawit or cabai rawit. It is a very spicy chili, which can reach between 50,000 and 100,000 Scoville units (SHU), the scale that measures the spiciness of chilies. Its flavor is citrusy and smoky, and its shape is elongated and narrow, with a smooth surface. Its color is intense red when ripe, although it can also be green.

Red Thai Chili Varieties

  • Birds eye demon: it is a very spicy variety, which can exceed 100,000 SHU. Its color is bright red and its shape is pointed and curved.
  • Thai cuisine: it is a variety widely used in Thai cuisine, where it is called prik kee nu or prik kee noo. Its color is vivid red and its shape is elongated and straight.
  • Rawit: it is a variety widely used in Indonesian cuisine, where it is called cabe rawit or cabai rawit. Its color is dark red and its shape is elongated and slightly curved.

Red Thai chili has many health benefits, as it contains vitamins A, C, and B6, as well as minerals such as potassium, magnesium, and iron. In addition, the capsaicin that gives it its spiciness has anti-inflammatory, analgesic, antioxidant, and antibacterial properties. Moderate consumption of red Thai chili can help improve blood circulation, prevent infections, relieve pain, and stimulate metabolism.

Gastronomic and Historical Importance

Red Thai chili also has great gastronomic and historical importance in Asia, especially in Thailand and Indonesia. In Thailand, it is used to prepare sauces, soups, salads, and other typical dishes such as pad thai or tom yum. In Indonesia, it is used to make sambal, a chili paste used as a condiment or base for other dishes. Red Thai chili is also consumed fresh, dried, or pickled in vinegar.

The cultivation of red Thai chili requires a warm and humid climate, with a temperature between 14 and 25°C and a relative humidity between 60%.

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