Green Thai Chile Peppers
Inventory, 10 lbs : 0.77
This item was last sold on : 02/25/17
Green Thai chiles are long and narrow coming to a point at their tip end. Vibrant green when immature these peppers will turn to a bright red hue once fully mature. Petite in size they measure on average only one-half to two inches in length and one-fourth to one-half inch in width at their stem end. Its thin skin has a meaty texture and encases numerous tiny seeds. Typical of Thai cuisine, this hot chile pepper has a potent, lingering heat and registers between 50,000 and 100,000 Scoville units. When green its heat is immediate and intense, once at the red stage though they may at times have a delayed potency that grows in heat the first few minutes after consuming.
Green Thai chile peppers are available year-round.
Green Thai chile peppers, botanically a part of Capsicum frutescens is the immature version of a Red Thai chile pepper. Thai chiles are also sometimes known as Bird’s Eye or simply Bird chile pepper, a nickname given as result of their unique appeal to birds. Additionally, Green Thai chiles are also known as prik kee noo (nu) which literally translates to "mouse dropping chile", a reference to the petite size of the pepper. There are currently approximately seventy-nine different varieties of Thai chiles, the petite Bird’s Eye pepper is one of the most common and most readily available outside of Thailand.
Hot chile peppers such as the Green Thai contain capsicum which is not only responsible for the hot spice peppers are known for but for numerous health benefits as well. Capsicum is being studied for its ability to help prevent diabetes by preventing the body from releasing excess amounts of insulin. Additionally extensive medical studies in the late 1980's and early 90’s have shown great success in utilizing the capsicum in peppers for use in topical creams used for the treatment of arthritis, nerve pain, surgical recovery and general muscle soreness.
Thai Green chiles are used predominately in Southeast Asian cuisine, for adding heat and spice to dishes. They can be used to make a pepper mash, chutney, dressings or hot sauces for seasoning foods. Add Green Thai peppers whole and uncut to curries, soups and sauces to add subtle flavor and heat. For a more intense heat the peppers can be diced prior to use to fully release their oils and seeds. Conversely seeds can be removed and peppers blanched prior to use to lessen the peppers heat. Their heat level is just slightly hotter than that of a serrano pepper and in a pinch they can be used as a substitute in recipes where serranos are called for. Thai peppers are an important ingredient in making curry sauces and paste. Their flavor pairs well with green papaya, citrus juice, cabbage, carrots, sweet potatoes, fish sauce, vinegar, garlic, onion, herbs and spices such as ginger, curry leaves, turmeric, cardamom, Thai basil and coriander, coconut meat, cream and milk and proteins such as lamb, chicken and seafood. To store keep dry and refrigerated, using within two weeks.
In Thailand a common table condiment is a preparation of chopped up Thai chile peppers covered in fish sauce which is also known as nahm bplah. In the Philippines the leaves of the Thai chile plant are used to make a dish called tinola. In the countryside of Thailand most homes have Thai chiles growing for use in the kitchen.
Chile peppers were first introduced to Thailand by Portugal in the sixteenth century, since that time they have become an integral part of Thai cuisine. In 1985 commercial chili pepper production accounted for nearly twelve percent of agricultural land use in Thailand. There are two main varieties of Thai pepper in commercial production today with about 100,000 acres of “bird” pepper (prik khee nu) and another 45,000 in “chili” pepper (prik khee fah) being dedicated to growing. Like many hot peppers Green Thai chiles thrive in warm to hot growing regions and in Thailand can be found growing on hillsides, terraces and in irrigated paddy fields after rice season has concluded.
Restaurants currently purchasing this product as an ingredient for their menu.
|Marriott Del Mar||San Diego CA||858-369-6029|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|Cucina Sorella||San Diego CA||619-281-4014|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Monello||San Diego CA||619-501-0030|
|Pendry San Diego (Lion Fish)||San Diego CA||619-738-7000|
|Two Seven Eight||San Diego CA||619-278-0080|
|Empire House Urban Palate||San Diego CA||619-688-9283|
|Beaumont's||San Diego CA||858-459-0474|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Gamma Phi Beta||San Diego CA||310-634-2371|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Florent||San Diego CA||619-308-6500|
Recipes that include Green Thai Chile Peppers. One is easiest, three is harder.
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Little Italy Mercato
Pachoua VangNear San Diego, California, United States
About 246 days ago, 6/25/16
Spotter's comments : Green Thai Chile Peppers spotted at Little Italy Mercato.