The thai chile is a relatively small pepper at only 1 1/2-2 inches long and about 1/4" in diameter. However, it packs one heck of a punch in terms of heat. It also holds it's heat well throughout the cooking process. When ripe, the chile turns a bright red and this is what is normally dried. Although they are available year round, fresh, the dried is prized by the Asian culture. It's heat does intensify with drying. Once dried, the chile usually curls slightly at the tip. This gives it it's most common nickname of "bird" chile, after a birds beak. This is a key ingredient in almost every Thai curry. It can also be used to make aiolis, remoulades, stews and fiery broths.
Thai Chiles are a hot chile and a staple in Asian kitchens. Add some heat to your next stir fry dish. Be adventurous and add them to your next stew or chili along with the other spices
Dried Thai Chiles
Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Often also spelled Chile, Chilli, Chille.
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