Spice, Vegetable | Vegan Vegetarian Gluten Free Low Calorie Low Carb

Thai Peppers

Capsicum frutescens Allergen-Free
Thai Peppers

Sourcing & Taxonomy

  • Family Solanaceae
  • Primary Cuisine Southeast Asian
  • Seasonality Summer, Fall
  • Source Plant (Fruit)

The Forktionary Angle

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Definition

Small, intensely spicy chili peppers, widely used in Thai and Southeast Asian cuisines to impart significant heat and a fruity, pungent flavor.

Sensory Profile

TastePungent, Spicy (intense heat), Fruity, Slightly Herbal
TextureCrisp (fresh), Chewy (dried), Tiny seeds
AromaPungent, Spicy, Fruity
AcidityLow

Technical Metrics

Nutrition Facts

Per 5 g (1-2 peppers)
Calories40 kcal
Total Fat0.4 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein1.9 g
Total Carbohydrate8.8 g
Dietary Fiber1.5 g
Total Sugars5.3 g
Calcium14 mg
Iron1.0 mg
Potassium322 mg

Chef’s Secret

When working with Thai peppers, wear gloves to prevent capsaicin oil from irritating your skin and eyes. To temper the heat, remove the seeds and white membrane.

Substitutions

Best Match

Serrano Peppers

1:1 (use with caution for heat)

Offers a comparable heat level and fresh, bright flavor. Use sparingly as Serrano can be very spicy.

Cayenne Peppers (fresh or dried)

1:1 (fresh), 1/2:1 (dried)

Provides significant heat, especially in powder form, but lacks the fresh, fruity notes of Thai chilies. Good for adding heat to sauces.

Red Chili Flakes (Crushed Red Pepper)

1/2-1 tsp per pepper

A pantry staple for adding general heat. Will not provide the fresh flavor or texture, but effective for spiciness.

Piri Piri / African Bird's Eye Chilis

1:1

Genetically similar and offers comparable intense heat and flavor profile; often found in specialty stores.

Buying Guide

Look for firm, vibrant red or green peppers without blemishes. Store in the refrigerator for up to 2 weeks.

Flavor Pairings

Curries stir-fries noodle dishes soups (Tom Yum Tom Kha) sauces marinades seafood lime garlic ginger coconut milk.