Description
Red Thai Chilli is a traditional Asian-style chilli, closely related in appearance and flavour to the familiar Cayenne pepper. Widely used throughout Thailand and Southeast Asia, these slender red chillies are valued for their clean, sharp heat and distinctive savoury chilli flavour.
Chillies were introduced to Southeast Asia from the Americas centuries ago, becoming an essential ingredient in Thai cooking. Over generations, numerous local varieties developed, with Thai Red representing a broad family of chillies rather than one specific cultivar.
These whole dried Red Thai Chillies have elongated, tapered pods with a rich, deep red colour and naturally wrinkled skins. Their flavour is pleasantly peppery, slightly earthy and savoury, delivering the characteristic sharp, direct heat associated with traditional Asian chilli cooking.
With an estimated heat of approximately 20,000 Scoville Heat Units (SHU), these chillies offer a satisfying kick without the extreme intensity of superhot varieties. The heat is immediate and warming, making them particularly versatile in everyday cooking.
Perfect for Thai curries, stir-fries, noodle dishes, soups, chilli oils and homemade sauces. Whole dried pods can be gently rehydrated before use, crushed into dishes or added directly to slow-cooked recipes to release their flavour and heat.
Grown in Thailand
Heat Level: Level 3 – approximately 20,000 SHU.
Flavour: Sharp, peppery and savoury with subtle earthy notes and a clean, warming chilli heat.
Origin: Thai-style chilli, associated with Thailand and Southeast Asian cuisine.
Species: Capsicum annuum (Cayenne-type).
Pod Weight: Approximately 2g per whole dried chilli. Individual weights vary naturally.
