Capsicum annuum
Thai Chili (Dried Flakes)
Plant Family: Solanaceae
Thai Chili: Intensely Spicy Pepper for Culinary Heat Also known as Bird's Eye Chili, these spicy peppers are generally 15x hotter than jalapeños. Adds a kick! Thai Chili, or Bird's...
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Thai Chili: Intensely Spicy Pepper for Culinary Heat
Also known as Bird's Eye Chili, these spicy peppers are generally 15x hotter than jalapeños. Adds a kick!
Thai Chili, or Bird's Eye Chili, is known for its intense heat and is a staple in many Asian cuisines. It's rich in vitamins and antioxidants, contributing to its health benefits. Thai Chili is used to add spice and flavor to dishes, enhancing the overall taste experience. It's believed to boost metabolism and aid in digestion. The chili's capsaicin content is also known for its ability to address occasional aches and pains.
More about Thai Chili
The Thai Chili Pepper is celebrated for both its culinary heat and for its unique medicinal properties.
Known for its intense flavor (spicy!) and pungent taste, this small yet fiery pepper contains capsaicin and dihydrocapsaicin, compounds that contribute to its spiciness and are used medicinally as topical analgesics. Rich in vitamins like beta-carotene, ascorbic acid, and tocopherol, Bird's Eye Chili offers a range of health benefits, including antioxidant effects.
Native to the vibrant culinary landscapes of Southeast Asia, particularly Thailand, this chili pepper is a staple in many traditional dishes, imparting a distinct hot flavor. In addition to its culinary uses, it holds a place in traditional medicine, where it is used for its therapeutic properties, such as relief of occasional aches and pains.
The Thai Chili Pepper embodies a fusion of intense flavor and health benefits, making it a valued ingredient in various cultural and health practices.
Know Your Ingredient: Thai Chili
| Latin Name | Capsicum annuum |
| Active Ingredients | Capsaicin, dihydrocapsaicin, beta-carotene, ascorbic acid (vitamin C), tocopherol (vitamin E) |
| Classification Secondary Metabolite | Capsaicinoids, Carotenoids |
| Flavor | Intensely hot, pungent |
| Common Use | Culinary (spicing up dishes), medicinal (topical analgesic, anti-inflammatory), food processing |
| Origin | Native to Southeast Asia, especially Thailand |
Botanical Profile
Plant Metabolites
Popular Uses
Commonly used in culinary preparations for heat
warmth
and flavor intensity
Recipes
No recipes available for this product.
Drug Interactions
No known drug interactions for this product.
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FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional before use, especially if you are pregnant, nursing, taking medications, or have any medical conditions.
