Thai Hot

Thai 'hot' chilies are probably the most widely used chilies in Thailand. They are somewhat longer than the infamous "prik kee noo" and are considered to have more flavour and less heat . The chilies are green when unripe and turn virtually immediately to red when ripe. Thai hots are used in many of the Thai chili pastes and dipping sauces although for Tom Yam soups, the prik kee noo is the preferred chili.

Chili pastes recipes: red and green

Chili dip recipes: red and green

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. chinense

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