Thai
Small, slim, and seriously hot, the Thai chile (also called bird's eye) defines the heat of Southeast Asian cooking. At 50,000–100,000 Scoville units it brings sharp, clean fire with a faint fruitiness, used fresh in curries and stir-fries or dried and ground. Despite the petite size, a single pepper carries real punch — these are flavor-and-heat chiles meant to be used whole, sliced, or pounded into pastes. The Thai dragon is a common cultivated variety.
Heat & Scoville
Thai runs 50,000–100,000 SHU — classified as Very hot. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Small, sharp and clean with intense heat and a faint fruitiness. Defines the heat of Thai curries and stir-fries.
Origin: Southeast Asia.
Forms & how to use
Typically sold both. Common forms: fresh, dried, ground.
- thai curries
- stir-fry
- fresh heat
- chili
Substitutes
Thai in chili & recipes
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FAQ
How hot is a Thai pepper?
Very hot — about 50,000–100,000 Scoville Heat Units, far hotter than a serrano or jalapeño despite its small size.
Is a Thai pepper the same as a bird's eye?
They're used interchangeably. "Bird's eye" and "Thai chili" both refer to the same small, fiery peppers common in Southeast Asian cooking.
What can I substitute for Thai chiles?
Serrano for a milder, more available option (use more), or cayenne for dried/ground heat.