Thailand is renowned for the variety and spiciness of its chillies. The golden rule is: the smaller the chilli, the hotter it is. Tiny birds eye chillies (prik kee noo) are fiery hit, while larger ones, such as prik chee fah, are milder. Available in red, green and yellow, they add both color and spiciness to Thai dishes. Ground dried chillies (prik pon) are used as a condiment to add spiciness to noodle dishes.
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