Thailand's most famous chili pepper, prik kee noo (bird's eye chili), features small but powerfully spicy peppers measuring between 50,000 and 100,000 Scoville Heat Units. These authentic Thai chile peppers deliver a rich, fruity flavor with intense heat that increases as they ripen from green to red. Grown in the United States, these fresh chiles are essential ingredients for authentic Thai cooking, including tom yum soup, green papaya salad, Thai curry pastes, pad thai, and spicy Thai salads.

Fresh Thai chiles are excellent sources of vitamins A, B, and C. The peppers can be added whole to soups, smashed with a mortar and pestle to release maximum heat, or finely chopped for stir-fries and curry pastes. Spiciness varies with climate, soil, and variety, so adjust quantities to personal taste. For long-term storage, refrigerate in a paper bag or freeze in plastic bags for up to one year. When handling, wash hands thoroughly with soap and avoid touching eyes or face, as the volatile oils can cause irritation.