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Friday, 10 March 2017

Some of the Chillies, and Peppers, used in Thai Cooking

Without chillies, in their various types, Thai cooking would not be the 'Thai Cooking', we all love - at least it wouldn't be to me. I love them - from the small 'mouse-dropping'(aptly named?) 'phrik khi nu' - พริกขี้หนู, to the larger, milder, red 'phrik chi fa' - พริกชี้ฟ้า.

Different chillies, fresh and dried, are used in different dishes and sauces throughout Thailand. The hot Bird's eye chili, phrik khi nu, is used extensively throughout Thailand, and is about the most common, while the milder red chili, phrik chi fa, is used more as a vegetable.

As I wrote in a series of 2 posts, in October, 2015, different regions like their food, either sweeter, saltier, hot, or milder, and use chillies to suit.

As you can see, there are quite a few choices, and if you go to Thailand, or learn to cook Thai, you'll appreciate the different varieties and their uses.


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