Thai Chile

VegetablePepperChileHotGrassyCitrusyFruityGreenSharp

Nutrition (per 100 g)

Calories: 40
Protein (g): 1.9
Fat (g): 0.4
Carbs (g): 9
Fiber (g): 1.5
Sodium (mg): 7

Values reflect raw bird’s eye–type chilies; heat and moisture vary by cultivar and maturity. Seeds and membranes hold most of the capsaicin that drives perceived heat.

Storage

Room temp: up to 2 days
Refrigerated: up to 10 days
Frozen: up to 180 days

A Thai chile is a small, slender pepper, typically 2–5 cm long, glossy green or red. It delivers a piercing, immediate heat with a bright, green aroma; thin walls cook quickly and distribute spice evenly in dishes. Cooks mince it into sauces and relishes, pound it into curry pastes, slice for stir-fries, or drop whole to infuse broths and oils; sold fresh, frozen, or dried.

Originating in the Americas, chiles spread to Southeast Asia in the 16th century and became foundational in Thai, Lao, Cambodian, and Vietnamese cooking. Today bird’s eye–type cultivars are grown across Thailand and neighboring countries as well as in tropical and subtropical regions worldwide.