Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Green Thai chilies are available year round.
Current Facts
Every single chile has a different bite, even chiles growing on the same plant. To control their heat, cut slits in the whole peppers and add during cooking. At various stages, taste test; remove when desired flavor is achieved. Chiles may also be added at the end of cooking, a bit at a time until desired piquancy is reached.
Description/Taste
Thin and rough-skinned, green Thai chile peppers are long and narrow with a very pointed end. The pepper contains many tiny seeds. Typical of Thai cuisine, this extremely hot chile has a strong, lingering heat. Scoville units: 9 (50,000-100,000)
Nutritional Value
Providing an excellent source of vitamin C, the B vitamins, significant amounts of iron, niacin, thiamine, magnesium and riboflavin, chiles contain more vitamin A than any other food plant. Nutritionally beneficial, they are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in dietary fiber.
Applications
Thai green chiles, or bird's eye chiles, are quite hot. Roast and fry them together with garlic, fish sauce and sugar, then toss with clams and finish with Thai basil. Pound together chile, ginger, garlic, coconut and curry leaves, then use paste to flavor sweet potatoes. Add chopped chile to fish sauce, sugar and lime juice, then toss with roasted chicken, carrots and cabbage, or shredded green papaya for a cold salad. Combine diced green chiles with stir-fried vegetables and rice noodles to add spice. Thai green chiles will keep, dry and refrigerated, for up to two weeks.
Geography/History
Thai chefs and cooks prefer to grind chilies and spices into a paste and stir them into hot coconut oil. Desired ingredients are then added to the hot mixture. In some parts of Thailand, roasted and ground chilies are blended with rice and used as a thickener or as a coating for fried food. Thailand grows more than ten chile varieties they call "prik". Grown in Thailand and Asia, this chile is also grown in California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Green Thai Chile Peppers. One
is easiest, three is harder.
Green Thai chilies are available year round.
Current Facts
Every single chile has a different bite, even chiles growing on the same plant. To control their heat, cut slits in the whole peppers and add during cooking. At various stages, taste test; remove when desired flavor is achieved. Chiles may also be added at the end of cooking, a bit at a time until desired piquancy is reached.
Description/Taste
Thin and rough-skinned, green Thai chile peppers are long and narrow with a very pointed end. The pepper contains many tiny seeds. Typical of Thai cuisine, this extremely hot chile has a strong, lingering heat. Scoville units: 9 (50,000-100,000)
Nutritional Value
Providing an excellent source of vitamin C, the B vitamins, significant amounts of iron, niacin, thiamine, magnesium and riboflavin, chiles contain more vitamin A than any other food plant. Nutritionally beneficial, they are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in dietary fiber.
Applications
Thai green chiles, or bird's eye chiles, are quite hot. Roast and fry them together with garlic, fish sauce and sugar, then toss with clams and finish with Thai basil. Pound together chile, ginger, garlic, coconut and curry leaves, then use paste to flavor sweet potatoes. Add chopped chile to fish sauce, sugar and lime juice, then toss with roasted chicken, carrots and cabbage, or shredded green papaya for a cold salad. Combine diced green chiles with stir-fried vegetables and rice noodles to add spice. Thai green chiles will keep, dry and refrigerated, for up to two weeks.
Geography/History
Thai chefs and cooks prefer to grind chilies and spices into a paste and stir them into hot coconut oil. Desired ingredients are then added to the hot mixture. In some parts of Thailand, roasted and ground chilies are blended with rice and used as a thickener or as a coating for fried food. Thailand grows more than ten chile varieties they call "prik". Grown in Thailand and Asia, this chile is also grown in California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Empire House Urban Palate | San Diego CA | 619-278-8175 |
| Kensington Grill | San Diego CA | 619-281-4014 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
Recipe Ideas
Recipes that include Green Thai Chile Peppers. One
is easiest, three is harder.
