Thai cuisine is among the world’s most delicious and diverse, with masterful combinations of ingredients and spices mixed to create tasty, aromatic food. Almost all Thai food features some type of chilli (prik). In this article, we will look at the different chillies that give Thai cuisines their unique characteristics and flavour.
Prik Kaleang – The spiciest chilli in Thailand
This is the spiciest chilli used by restaurants in Thailand. Prik Kaleang comes in a range of colours, including fluorescent red-orange, red, pale yellow-green and pale yellow. The pods are approximately 1 inch long, and they have a bumpy surface.
Prik Yuak – Eaten raw with salads or dips dips
Commonly used as a salad or vegetable, Prik Yuak is a mild chilli that comes in red, orange, yellow and green. The colour depends on how ripe the chilli is when picked. With minimal levels of capsaicin, this sweet chilli has a wax-like texture.
Prik Chi Fah – Chilli that’s pointing to the sky
Also know as spur chilli, prik chi fah is a mild chilli that’s spicier than prik yuak. They are about 5 inches long and as thick as a thumb. additionally, their skin has a waxy finish.
Prik Ban Chang – Delicious in pastes and curries
Prik Ban Chang is found in Ban Chang in Southeast Thailand. It’s long with smooth skin and comes in red and green varieties. Prik Ban Chang is appreciated for its minimal seeds and flesh. It’s often sun-dried and used for curries and pastes.
Prik Noom – Taste the spiciness of banana peppers
Prik noom is a large, light green chilli that looks like a cross-breed between a stretched out prik yuak and an enlarged prik chi fah. The whole pepper can be used, and it’s best represented in the northern Thai chilli dip known as nam prik noom. When preparing this Thai food, the pepper is blackened over flames, leaving it with a smoky flavour. It’s then crushed into a stringy paste. Here is a website with more information about Thai chillies.
Many people love Thai dishes because of the spices and chillies. Most restaurants in Thailand use Thai chillies in sauces, dips, pastes, soups, curries and salads.