De-Stemmed Thai Chiles
Thai Chiles are closely related to piri piri and birdseye chiles. Mostly popular in eastern Asian cuisines, these chiles are full of heat and authentic flavor.
Rinse and soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes.
Storage & handling
Store in cool, dry place.
Dried Thai Chiles
Thai Chiles are very popular in the cuisine from Thailand, Vietnam, Cambodia and the Philippines. While they are most popular in these areas now, they have their origins in South America and Mexico and were later introduced to Asian cultures through Spanish and Portuguese traders. It was not until the 15th century that the hot pepper was introduced to Europe by the Spanish as a replacement for pricey black peppercorns.
A member of the Capsicum annuum family, Thai Chiles are not only full of heat, but long regarded for healing abilities and health boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management and digestive issues.
This classic Thai salad balances the heat of our De-Stemmed Thai Chiles with the cool, refreshing crunch of cucumbers, while green papaya adds a slight tanginess.