CAUTION: "VERY HOT"
The origin of the Thai hot chili pepper is believed to be in Central or South America, where it was first domesticated by indigenous people. From there, it was brought to Southeast Asia by Portuguese traders in the 16th century, and over time it has become an integral part of Thai cuisine, as well as other Southeast Asian cuisines. The pepper is known for its small but extremely hot, and it's usually used in small amounts to add heat and flavor to dishes.
Thai hot chili pepper is a type of Capsicum annuum, which is a species of the nightshade family Solanaceae, native to the Americas. The species encompasses a wide range of peppers, from the mild bell pepper to the extremely hot habanero. The Thai hot chili pepper falls on the higher end of the Scoville scale with a rating of 50,000-100,000 units, making it one of the hottest pepper variety.
In Thailand, these peppers are grown in many regions and are an important crop for farmers. They are also used in traditional Thai medicine, where they are believed to have various health benefits such as reducing inflammation, improving circulation, and boosting the immune system.
The Thai hot chili pepper, also known as bird's eye chili, prik kee noo, or phrik khi nu, is a small, but extremely hot pepper variety. It typically grows to be around 1-2 inches in length and has a conical shape. The pepper is usually green when it is immature and turns red when it is fully ripe. They are usually very thin-walled and have a smooth surface, with a glossy appearance.
One of the key features of the Thai hot chili pepper is its intense heat, which comes from the compound capsaicin. These peppers have a Scoville rating of 50,000-100,000 units, making them one of the hottest pepper varieties.
Other names for referred to:
Prik Kee Noo (Thai, พริกขี้หนู)
Cabe Rawit (Indonesian)
Chilli Padi (Malaysian)
Siling Labuyo (Filipino)
Mặt ớt (Vietnamese)
Ají Piquín (Spanish)
Piri Piri (Portuguese)
Chiltepin (Mexican)
Demon Chili (Common slang in some regions)
Thai Hot (Often used in gardening and culinary contexts)
Siling Haba (Filipino for longer varieties)
Capsicum Frutescens (Scientific name)
Pili-Pili (Swahili)
Dundicut (Pakistan, often a small, round chili similar in heat)
Kung Pao (Chinese cuisine)
Mala Pepper (Common in Sichuan cuisine)
Chile de Arbol (Mexican, similar in shape and heat)
Bắc Giang Chili (Vietnamese region-specific name)
Thai Finger Hot (Common in culinary contexts)
Chaotianjiao (Chinese, 朝天椒)
Ojo de Pájaro (Spanish for "bird's eye")
Guindilla (Spanish)
Korean Chungyang Red Pepper (Korean, 청양고추)
Jinda (Thai, พริกจินดา, a specific variety of Thai chili)
Red Demon (Common in Western contexts)
Bullet Chili (Common in Western contexts)
Siling Mahaba (Tagalog, Philippines for long chili)
Peri-Peri (Portuguese in Mozambique and Angola)
Tindita (Central American regions)
Java Chili (Indonesian regions)
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