The yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Red Thai Chile Peppers
Inventory, 10 lbs : 1.00
This item was last sold on : 07/26/16
Red Thai chile peppers vary from one-half to three inches long and one-fourth to one-half inch in width. Its smooth skin turns from bright green when immature to a vibrant red hue when fully mature. Its flesh has a meaty texture and encases many tiny seeds. It offers a potent, lingering heat registering between 50,000 and 100,000 Scoville units. When at the red stage the Thai pepper sometimes will have a delayed potency, the heat slowly building after consuming.
Red Thai chile peppers are available year-round.
The Red Thai chile pepper, also known as the Bird’s Eye or Bird pepper is the mature version of a Thai chile pepper. Red Thai chiles are also known as prik kee noo (nu) which translates to mean "mouse dropping chile", a nod to its petite size. Botanically speaking the Red Thai chile pepper is a part of Capsicum frutescens and out of seventy-nine different Thai varieties the Bird variety is one of the most common types. It is well known across the globe for the spice and flavor it lends to Southeast Asian cuisine. Originally the popular sauce known as Sriracha was made using Red Thai chiles in the seaside Thai town of the same name, today however the sauce is now made using predominately red serrano peppers.
The capsicum in hot peppers such as the Red Thai is not only responsible for the spicy heat peppers are known for but also provide an array of health benefits. Capsicum is known to boost metabolism and help the body better breakdown fats by stimulating the sympathetic nervous system. Additionally capsicum acts as an anti-inflammatory and may be helpful in treating and preventing inflammation related diseases and conditions. When peppers such as the Red Thai are fully mature they are at their peak of vitamin A and vitamin C content, much more so than when at their green and immature stage.
Thai Red chiles are a quintessential ingredient in Southeast Asian cuisine and are used to add spice and heat to foods. A classic component of Thai curries they are used to make curry paste, added whole to curries and finally used as a garnish when plating curry. The peppers are also commonly used to make a popular table seasoning/hot sauce known as nahm bplah which consists of diced peppers and fish sauce. Chopping the peppers and using whole, seeds included will yield the spiciest output for the pepper. Conversely removing the seeds completely and blanching the pepper first will mellow out its heat slightly. Red Thai chiles can also be dried and used whole or ground into a powdered seasoning. Their flavor will complement ingredients including green papaya, citrus juice of lime, yuzu and lemon, garlic, onion, eggplant, sweet potatoes, coconut milk, fish sauce, ginger, seafood, tofu, beef, herbs such as Thai basil, curry leaves and cilantro, and spices such as cardamom, coriander, anise and turmeric. Thai Red chile peppers will keep, dry and refrigerated, for up to two weeks
Presentation is highly important in Thai cuisine and various colors of chiles are used to enhance the visual presentation of dishes. Both fresh and dried chile peppers are often used whole with the stem left intact. Peppers also can be diced and used as a colorful garnish. Additionally the whole peppers can be precisely carved to make flowers that can be used fresh or cooked to enhance the visual appeal of a dish.
Red Thai chile peppers have long been an essential component of Thai cuisine and culture. Their use dates back to the sixteenth century when they first made their way to Thailand via Portugal. Today there are two main varieties of Thai chilies grown, the “bird" pepper (prik khee nu) and “chili” pepper (prik khee fah). In total peppers account for approximately twelve percent of agricultural land use in Thailand. Like many hot peppers the Red Thai chile thrives in warm to hot growing regions with ample sun exposure. In Thailand they are grown commercially on hillsides, terraces and in irrigated paddy fields post rice growing season.
Restaurants currently purchasing this product as an ingredient for their menu.
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