Chillies form an inherent part of Thai cuisine. There
are hundreds of varieties available. Tiny ones that
look almost like little oblong seeds, are known as
locally as 'mouseshit', to large long ones which may go
to almost 5-6 inches in length. They may also be mild
to fiery hot in taste.
Fresh and dried red chillies are very widely used, as
also red chilli powder, chilli oil, chilli paste and
even pickled or bottled chillies.
Many varieties of chillies used in original thai
cooking may not be available elsewhere. Hence it would
be wise to use a medium variety chilli, as per taste,
and those who would prefer blander versions may use red
and green bell peppers instead. For those with bland
taste, to give a taste fiery enough the jalepeno is
enough, and further might make give them a tongueburn
feeling.
Thai Ingredients's Index
