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Chilli (Prik) is the main spices of Thai food seasoning that make the tasteless of food become spice up and tasteful.

Chilli is one of spices which important for Thai cuisine for long time. Every meal always has chilli that seem it cannot separated from Thai foods so every household will keep it as dried chilli, chilli powder and fresh chilli.

Now, I make you known to chilli which often use in Thai cuisine.
1. Bird chilli (Prik Ki Noo)

It has both green and red everyone give a nickname to it “bantam chilli” because of its small shape but very very hot and spicy. Do you believe superman can cry!!. Bird chilli often put to papaya salad (Som Tam) and sometime put it on side dishes with sago ( Sa Koo Sai Moo).

2. Dried chilli (Prik Hang)
Dry chilli is bird chilli that dried by the sun, it has good smell and proper to make chilli sauce and put it on side dishes with Thai rice noodle. Sometimes we spinning it as chilli powder and use it for season in noodle.

3. Sweet chilli (Prik Whan)
Sweet chilli or jumbo chilli, like its shape. It has 3 color ; green, red and yellow. Taste of sweet chilli is little spicy so we often eat with vegetable salad or fried it like tempura. With the colorful of it, make it more appetizing.

4. Large chilli (Prik Chee Fah)
Large chilli has native land in tropical area of America, its shape round-long and sharp tail. It has many colors ; green, red and orange. We often use it in fired rice because it has little spicy and sometimes we grill it for make chilli sauce, it has good smell. Before use it should core its seed.

Chilli tips
1. Do not drink water immediately after chew chilli because it make you more hot. Should drink milk, hot tea or yogurt for stop hotness.

2. If you have a fever should eat spicy food for perspiring such as papaya salad (Som Tam), Spicy soup (Tom Yam) etc.

3. chilli top can be scald and eat with chilli sauce.

4. Capsaicin in chilli can help you relieve the pain, now medical profession use it in medicine for relieve the pain. Chilli will spicy more or less up to these Capsaicin which in the seed so you can make chilli less spicy by core its seed.