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| 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. | |||||||||||||||||||
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